Dal Dhokli (With Stuffed Kachori) - A Yummy twist to traditional Gujarati dal dhokli!

Say Hello to a traditional Gujarati One Pot meal recipe – Dal Dhokli. This is a dish that you can have any time of the day. It is made by simmering wheat flour squares in sweet, sour, and spicy seasoned lentils. It is very common in Gujarati Households and one of my favorite one-pot meals that provides comfort to the soul! It is a delicacy that none can resist, especially if served hot and fresh with a dollop of ghee. Today, I am sharing the Gujarati Dal Dhokli recipe with a yummy twist. So stay tuned! =============================================== Notes and pro-tips To make it more wholesome and nutritious, you can add chopped spinach, kale, methi, or any greens of your choice while kneading the dhokli dough. You need to reduce the amount of water in this case. You can add vegetables like green peas, corn, chopped carrots, and capsicums to this dish along with tomatoes while cooking the dal. Do not make the dough very soft. it should be smooth and a bit tight just like you make for poori. Dhokli tends to absorb a lot of water, so add enough water while cooking. This dish will thicken on cooling. So do not make it very thick. Also if the dish gets very tick on cooling, just add some water and reheat it a bit. Make sure to seal the stuffed dhokli well. Stuffed dal dhokli is optional. You can skip it. Just make all the dhokli from the dough like plain dhokli and add in the dal. You can double or triple the recipe easily. To make it interesting for kids, you can cut the dhokli in different shapes using a cookie cutter. Add the thin dhokli one by one. Do not overcrowd. Overcrowding may result in dhokli sticking to each other and my form lump while boiling. Add prepared dhokli only after the dal starts boiling. You can store the leftovers in airtight containers in the refrigerator for 2-3 days and freeze dal dhokli for a month. Do note that dal dhokli thickens on cooling so you may have to add some water while reheating it. For a vegan version, substitute ghee with oil. For the gluten-free version, substitute whole wheat flour with the same amount of bajra flour. ====================================== Detailed Recipe https://www.cookingcarnival.com/ Official Facebook Page:   / cookingcarnival   Pinterest:   / cookingcarnval   Twitter:   / carnivalcooking   Instagram:   / cookingcarnval