Recipe: Tasty Gnocci Shaped Dal Dhokli

Gnocci Shaped Dal Dhokli. In a bowl add in wheat flour, oil, salt, turmeric powder, asafoetida, red chili powder, coriander powder, and water and knead a dough of thepla. The dough should be of thepla type. Take a dough place on clean surface and make a round shape flat bread with the.

So i just pinch small balls and shape them as in dal dhokli. You can use fork to make the signature gnocchi mark but that is optional. Pressure cook until dal is softened. You can have Gnocci Shaped Dal Dhokli using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Gnocci Shaped Dal Dhokli

1. It's of Arhar Dal.
2. Prepare of peanuts.
3. Prepare of turmeric powder.
4. It's of Salt.
5. You need of wheat flour.
6. It's of besan/gram flour.
7. You need of chilli powder.
8. It's of mustard seeds.
9. It's of jeera/cumin seeds.
10. It's of methi dana(fenugreek seeds).
11. Prepare of dried red chillies.
12. It's of kokum.
13. You need of jagerry.
14. You need of curry leaves.
15. You need of oil.

Remove the pressure cooker from heat and let the pressure release. There is a thicker, almost gnocchi-like version of the dal dhokli in Rajasthan called pithode. A lot of these pasta are steeped in local village lore. One of these is recounted by chef Ranveer Brar.

Gnocci Shaped Dal Dhokli instructions

1. Wash and soak 1 small cup of Arhar dal for around a hour.....
2. 2. Now boil the dal in pressure cooker by adding little salt, turmeric powder, handful of peanuts and water. Cook it till 3 whistles on high then on sim for 5 mins.
3. When the pressure drops, remove the lid and check the dal, mix it well with help of laddle.
4. 4. Now meanwhile prepare the dough for Dhokli....take 1 cup of atta (wheat flour), add 1/4 cup of besan, pinch of hing, salt, turmeric powder, red chilli powder, 1 tsp ghee/oil..mix well and using little water knead it to form a semi soft dough. Keep aside..
5. Take a pan, heat 1 tsp oil/ghee, add 1tsp Rai (mustard seeds) and 1 tsp jeera, allow it to splutter, add 1/4 tsp methi dana, a pinch of hingnow add 2 dried red chillies (whole or round ones) and curry leaves...to this tadka add cooked and mashed dal, mix and add 2 cups of water, now adjust salt, add red chilli powder, jeera powder, 2 kokum (optional), 1 small piece of jagerry (based on your taste). Allow the dal to come to a boil..
6. Now take a very small ball of dough flattened it on back side of the fork and rolled it to form a cylinder...the fork marks are imprinted on the Dhokli.
7. 7. Add this gnocci shaped Dhokli to the boiling dal and now cook it in on low flame for 15-20 mins...the Dhokli will rise in size as it is cooked. Adjust the consistency of dal, if too thick add little water so that it is flowy and give it a boil..
8. Switch of the gas and serve it in a deep dish, garnish it with coriander leaves, chopped onion and lemon juice...Serve hot..

He reminisces about old pasta-like form, which was made in villages of Punjab. In Gujarati Dal, Dhokli Spiced whole wheat flour dough is first rolled into a chapati or flatbread and then cut into diamond shape. In contrast, Rajasthani dal dhokli dumplings are shaped into small discs using hands. Gujarati style dal dhokli has peanuts, but peanuts are not added to Rajasthani dal dhokli. In this dal dhokli recipe, dal is exact same as Gujarati khatti meethi dal.