Top Food Blogs

Thursday, 23 April 2009

Dhonkar Danla (Fried Dhokla Curry)

  • Chana Dal :1cup.
  • Matar Dal : 1cup
  • Potato : cut into small pieces.
  • Ginger paste: 2tsp.
  • Red Chilly Powder: 1tsp
  • Garlic: 8 pods
  • Green chillies: 6
  • Asafoetida (Hing) : a little
  • Cummin seeds : 1tsp
  • Bay leaf : a few
  • Garam Masala Powder : 2tsp
  • Salt and sugar to taste.
  • Tomato Puree: 3tsp
  • Ghee: 2tsp
  • Mustard oil : 6tsp

Soak the two kinds of Dal in water for at least 6 hours. Place the soaked dal in a grinder along with garlic and green chillies and make a coarse paste -- be careful, do not too much water. Add the salt and sugar. Take a pan, grease it with a little oil and heat it. Now put the dal paste into the heated pan and stir continuously with a spatula in medium heat till the mixture gets dried till the required consistency. Transfer the mixture to a flat metallic plate and pat it down with your palms till it forms a cake about half inch thick. Keep aside and let it stand for 10 minutes. Cut the cake into small pieces and fry them till brown. These are the fried dhonka ( or dhokla)

For the gravy, heat oil and fry the potatoes. Add cummin seeds and bay leaf to splatter. Then add tomato puree, ginger paste and red chilly powder. Saute till the oil separates. Add hing, salt and sugar. Add water. Bring to boil until the potatoes are cooked. Add the fried dhokla . Close the lid. Remove from heat. Add ghee and garam masala powder on top .

Serve with roti or paratha.

No comments: