Dal Dhokli

Ingredients:

• For Dhoklis:
• 1 Cup Ragi Flour
• 1 Cup Ragi Flour
• 1 Cup Ragi Flour
• 1 Tbsp Besan
• 1/2 Tsp Salt
• 1/2 Tsp Salt
• 1/2 Tsp Salt
• 1/2 Tsp Chilli Powder
• 1/2 Tsp Carom/Ajwain Seeds
• Hot water for Kneading
• For Dal:
• 1 Cup Cooked Toor Dal
• 3 Medium Size Tomatoes Chopped
• 3 Tbsp Jaggery Powder
• 3 Tbsp Jaggery Powder
• 3 Tbsp Jaggery Powder
• 2 Tbsp Peanuts
• 2 Tbsp Finely Chopped Coriander Leaves
• 1 Tbsp Lemon Juice
• 1 Tsp (Ginger Green chilli Paste, Red Chilli Powder)
• 1/2 Tsp Turmeric Powder
• 1/2 Tsp Garam Masala
• 1.5 Tsp Salt
• 1.5 Tsp Salt
• 1.5 Tsp Salt

• 2 Tsp Oil
• 2 Tsp Oil
• 2 Tsp Oil
• 1/2 Tsp Mustard Seeds
• 1/2 Tsp Cumin Seeds
• 2 Red Chillies Spilt into pieces
• 1/4 Tsp Asafoetida Powder
• 1 Sprig Curry Leaves

Directions:

1. Mix ragi flour and besan with 1/2 Tsp salt . Using Hot water make a stiff dough. Cover and keep it aside for 15 minutes.
2. Mash the cooked dal with a hand blender to make it smooth. Add 3 cups water, ginger green chilli paste, jaggery powder, salt, garam masala, soaked peanuts, turmeric powder. Cook on medium heat and bring it to a boil.
3. Meanwhile, divide the ragi dough into 4 or 5 portions and roll out 1/2'' thick roti. Cut them into diamond shaped pieces.
4. When dal starts boiling, reduce the heat to low and add the cut ragi dhoklis into it in batches. If the dal is very thick add more water and adjust salt accordingly. Simmer for 5 minutes and finally add lemon juice and coriander Leaves.
5. Do tadka and transfer it to the dal. Serve warm.

Note:

• Do not add all the cut ragi pieces at one go. Add in batches at 30 seconds interval. This will avoid clumping of dhoklis.
• Jowar, Bajra flours can also be used for making dhoklis.
• Split Moong dal or masoor dal can also be used instead of toor dal.