Its been so long posting something, feels good to be back. In March 2009 the daring bakers decided to make lasagnas from scratch and I happened to make double the quantity of dough. I had lots of left over dough and was planning to make ravioli, tortellini's and freeze them and that's how I realized I could make Stuffed Dal Dhokli, which I has been my favorite ever since I saw it in The Spice Cafe. I love her pictures and I think that's what inspired me to cook this, though I never loved it when I was small. But now every time I have some extra dough of any kind and its getting stale I make this, sometimes with a stuffing and sometimes not. There was this once that I had to make Muruku's and I used All purpose flour instead of Rice Flour, so yeah they too landed up as dhoklis. This is such a versatile recipe and do not forget to add the peanuts, they are the best part.

Ingredients

Dhoklis

I used about 1/2 cup of Spinach Pasta Dough

The Usual Dhokli recipe is as follow, you can skip the stuffing and just use the dough or use any other stuffing of your choice:

Dough
1/2 cup wheat flour
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
1 tsp oil
water for kneading

Method

1. Mix all the ingredients except water.
   
2. Knead to a soft dough using the water.
   
3. Cover and keep aside till you make the stuffing.
   

Stuffing

1/2 cup boiled and smashed potatoes
1 green chili, chopped finely
a pinch turmeric powder
1/4 amchur (mango powder)
1/4 tsp cumin powder
1/4 tsp red chili powder
1/4 cup chopped coriander leaves
salt to taste

Method

1. Mix all the ingredients together and keep aside.
   

Assemble the Dhokli

1. Take a lemon size ball of dough.
   
2. Roll to make a 1/4 inch thick circle.
   
3. Using a cookie cutter or a bottle cap, cut small circles about 2 inch in radius.
   
4. Place little bit of the stuffing on each cut circle.
   
5. Close the sides of the circle over the stuffing and form a ball.
   
6. Flatten the ball to form a flat disc.
   
7. Continue the same till all the flour is used.
   
8. Cover and keep aside till the dal is made.
   

Dal Ingredients
1 cup boiled Toor Dal
1/4 inch ginger grated (optional)
1 tsp jeera
1 tsp mustard seeds
1 pinch hing / asefetida
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/3 cup raw peanuts
1/4 cup chopped tomatoes
2 kukum flowers
2 tsp jaggery/gur
salt to taste
fresh coriander leaves for garnish
2 cups water
1 tsp ghee / oil
1 onion chopped and mixed with some salt and red chili powder

Method

1. Heat ghee and add the hing, the mustard seeds and cumin seeds.
   
2. Once they splutter add the tomatoes and ginger. Cook for a minute.
   
3. Add the dal with the 2 cups off water.
   
4. Bring to a boil.
   
5. Add the peanuts,red chili powder, turmeric powder, kukum, jaggery and salt.
   
6. Boil for 5 minutes.
   
7. Keep it on simmer and add the dhokli's.
   
8. Simmer for 10 minutes.
   
9. The dal dhokli is done once the dhokli float to the top.
   
10. Add the coriander leaves.
    
11. Serve immediately garnished with the onion.