Daal Dhokli Rajasthani Style Recipe by Rashmi Kapil Garg
Cooking Instructions 1 Make the dough - in a mixing bowl add flour and all the ingredients and mix well with your hand. Knead a soft dough using water. Let it cover and rest for 10 mins. 2 Take the prepared dough and make very small portions out of it. Roll them and press in between your palms and flatten. 3 Take a pressure cooker, add oil heat it and splitter the mustard seeds. Add tomatoes and cook till they get softened. Add all spices and cook further for few mins. Add water and soaked daal. 4 Add the dhoklis we made out of dough and stir well. So that they don’t get stick at bottom. Add water to adjust consistency. Cover the lid and cook for three whistles. Serve hot with finely chopped onions and dash of lemon juice. 1 Make the dough - in a mixing bowl add flour and all the ingredients and mix well with your hand. Knead a soft dough using water. Let it cover and rest for 10 mins. 1 Make the dough - in a mixing bowl add flour and all the ingredients and mix well with your hand. Knead a soft dough using water. Let it cover and rest for 10 mins. 2 Take the prepared dough and make very small portions out of it. Roll them and press in between your palms and flatten. 2 Take the prepared dough and make very small portions out of it. Roll them and press in between your palms and flatten. 3 Take a pressure cooker, add oil heat it and splitter the mustard seeds. Add tomatoes and cook till they get softened. Add all spices and cook further for few mins. Add water and soaked daal. 3 Take a pressure cooker, add oil heat it and splitter the mustard seeds. Add tomatoes and cook till they get softened. Add all spices and cook further for few mins. Add water and soaked daal. 4 Add the dhoklis we made out of dough and stir well. So that they don’t get stick at bottom. Add water to adjust consistency. Cover the lid and cook for three whistles. Serve hot with finely chopped onions and dash of lemon juice. 4 Add the dhoklis we made out of dough and stir well. So that they don’t get stick at bottom. Add water to adjust consistency. Cover the lid and cook for three whistles. Serve hot with finely chopped onions and dash of lemon juice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Buttermilk White Bread Lemon Rice with leftover rice Korean BBQ (Bulgogi) Cherry Pie Ground Turkey 🦃 Stroganoff Buttermilk White Bread Lemon Rice with leftover rice Korean BBQ (Bulgogi) Cherry Pie Ground Turkey 🦃 Stroganoff Kaju katri Cinnamon rolls cookies Chicken Dish Virgin mojito Muli ka Raita Yogurt Spaghetti Kaju katri Chicken tikka pies Chicken biryani Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF Kaju katri Cinnamon rolls cookies Chicken Dish Virgin mojito Muli ka Raita Yogurt Spaghetti Kaju katri Chicken tikka pies Chicken biryani Vickys Chicken, Leek & Bacon Pie, GF DF EF SF NF