Dry "Dhokli" with Tadka Paani
Preparation Time: 20 Minutes
Rice: 2 Cups
Toor Daal(Red Gram lentils): 1 Cup
Chana Daal (Gram lentils): 1 Cup
Whole Wheat Flour: 2 Tbspn
Sesame seeds (Til): 2 Tbspn
Curd: 1 Cup (or as required to knead the dough)
hing(Asafoetida): 2 tspn
Soda powder: 1 tspn
Turmeric powder: 2 tspn
Salt to taste
Red Chilly powder for garnishing.
Mustard seeds: 1 Tbspn.
Oil: 4 Tbspn
Grind rice, and lentils (chana and toor) in a grinder and take that mixture into a mixing bowl.
In an another small bowl, take whole wheat flour and add oil to it. Now rub that mixture with help of your palm. Add this mixture to the first bowl of grinned mixture. Mix it well.
Add salt, pinch of turmeric powder and pinch of soda powder. And with help of curd, knead it like a dough.
Take a bowl full water and let it boil well.
By the time, prepare small portions from the dough and make it flat (like a traditional dhokali).
Add these all dhokalis into boiling water and let them cook for almost 5-10 minutes on a high flame with the closed lead on the vessel.
Take all cooked dhokalis into a bowl. And let them cool down for a while.
In a tempering pan, take 2 Tbspn of oil. Add mustard seeds and let them crackle well.
Add pinch of hing(Asafoetida) and sesame seeds, red chilly powder to it and temper it in the left boiled water. Let it boil again till 2 -3 shimmers (almost 5 minutes).
In an another pan, take remaining 2 Tbspn oil, add mustard seeds, sesame seeds and a pinch of hing(Asafoetida).
Add all cooked dhokalis to the pan, and mix them well.
Add pinch of salt (as they are cooked in a boiling water, some salt from them might have drained).
In a serving dish, Arrange dhokalis accompanied by tempered water in the shot glasses ( This is our way of serving. It can be served in your own way too... :) )
A very unique savory dish is ready to ENJOY. .. !!!