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Soya Methi Dal Dhokli
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
35 Mins
Total Time
50 Mins
Makes
4 servings
Ingredients
For The Dal
1/2 cup toovar (arhar) dal
1 tsp oil
1 tsp ghee
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
5 to 6 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
4 kokum
1/2 cup chopped tomato
1/2 tsp turmeric powder (haldi)
2 tsp ginger-green chilli paste
salt to taste
For The Soya Methi Dhoklis
1/4 cup soy flour
3/4 cup chopped fenugreek leaves (methi) leaves
3/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
salt to taste
whole wheat flour (gehun ka atta) for rolling
For The Garnish
2 tbsp finely chopped coriander (dhania)
2 tbsp finely chopped onion
Method
- Soak the toovar dal in enough water in a deep bowl for 10 minutes and drain well.
- Combine the toovar dal and 4 cups of water in a pressure cooker and pressure cook for 4 whistles. Allow the steam to escape before opening the lid.
- Blend the dal with a hand blender till smooth and keep aside.
- Heat the oil and ghee in a deep non-stick kadhai, add the cumin seeds,fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf and asafoetida and sauté on a medium flame for a few seconds.
- Add 2 cups of water, kokum, tomatoes, turmeric powder, ginger-green chilli paste, dal mixture and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.
- Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.
- Divide the dough into 4 equal portions and roll out each portion into a 200 mm. (8”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle), and lightly cook each chapati on both the sides. Keep aside to cool.
- Cut the chapatis into diamond shaped dhoklis and keep aside.
- Just before serving, bring the dal to boil, add the dhoklis, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Serve immediately garnished with coriander and onions.
Soya Methi Dal Dhokli recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 211 cal |
| Protein | 9.4 g |
| Carbohydrates | 32.1 g |
| Fiber | 6.1 g |
| Fat | 5.5 g |
| Cholesterol | 0 mg |
| Sodium | 17.8 mg |
Click here to view Calories for Soya Methi Dal Dhokli
The Nutrient info is complete
Manju
March 13, 2025, midnight
mazza aa gaya!!!! Recipe hit hai
Mruga D
March 13, 2025, midnight
Good way to add Methi leaves to the dough...I guess this way I can get iron and also helps in maintaining my blood glucose levels..Fenugreek leaves are also one of the richest source of Vitamin A.
n_katira
March 13, 2025, midnight
I liked the idea of adding methi leaves and soya to the dhokli dough to make it more diabetic-friendly. There is no jaggery in this recipe which is usually the essence of a Dal Dhokli, but i was surprised that it yest tasted great... Thanks for teaching us healthier twists in cooking.
nischala
March 13, 2025, midnight
I have tried it with jowar flour instead of soya....it is very nice....we can also try it with ragi , bajra or other millet flours too.....
Reeti
March 13, 2025, midnight
Can we make this without kokum?? Where can i buy kokum from in Delhi?
Tarla Dalal
March 13, 2025, midnight
Yes, you can make this without kokum.
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