Karthaveekadu | Dal Dhokli
Comfort food where soft wheat pieces simmer in flavorful dal, makes dal and roti into one meal.
Ingredients
- ½ cup toor dal rinse & cooked
- 5 tbsp oil for sambar
- 1 tsp each mustard seeds and cumin seeds
- handful garlic cloves peeled
- ½ tsp turmeric
- 1.5 tsp salt
- 2 tsp red chili powder adjust to your spice level
- tamarind to taste
- 2 cups wheat flour
- 5 tsp oil for dough
- pinch salt
Instructions
- Take toor dal in a cooker, rinse twice and add 2 cups water.
- Cook dal for 3-4 whistles. when the pressures leaves, mash dal and keep it aside.
- Make roti dough using wheat flour, oil and a pinch of salt. keep it aside.
- In a large kadai, heat oil. Add mustard seeds, cumin seeds, curry leaves, and garlic. Sauté until the garlic turns light golden.
- Add the mashed dal, salt, red chilli powder, turmeric, and tamarind. Mix well.
- Pour in enough water to make the dal thin, like sambar consistency. Bring it to a boil.
- Meanwhile, roll out the wheat flour dough using a little oil. Cut into small pieces with a knife and keep them on a plate or tray.
- Once the dal starts boiling, turn the heat low, gently drop the dhokli pieces in. Stir lightly to prevent sticking. Do not overcrowd—add a few at a time, mixing in between.
- Turn the heat up, cover and boil for 10–15 minutes, or until dhoklis are fully cooked. (They float while cooking and sink to the bottom once done.)
- The dal will thicken slightly as the dhokli cooks. Adjust consistency with more water if needed.
- Serve hot in a bowl with a drizzle of ghee on top.
Notes
Tips for Perfect Dal Dhokli
- Roll thin dhoklis – But not too thin. Thick pieces take longer to cook and may remain uncooked inside.
- Add gradually – Drop dhokli pieces one by one; overcrowding causes sticking and lumps.
- Mash the dal well – Smooth dal ensures the dhokli cooks evenly and the texture is creamy.
- Adjust water – The dal thickens as it cools, so add hot water if serving later.
- Tempering matters – Sautéing garlic lightly until golden brings out a rich aroma.
- Ghee finish – A drizzle of ghee on top enhances flavor and richness.
- Non-garlic option – Skip garlic for a milder taste; the dish still tastes great. But garlic enhances the flavor best.
- Check doneness – Dhoklis float while cooking and sink when done; taste-test for softness.