Wednesday, June 3, 2009

Chakolya, Dal Dhokli ,Varanphala

Chakolya, Dal Dhokli ,Varanphala : (Marathi Version)


For the dough:

2 cups wheat flour,

1tsp turmeric,

1tsp asafoetida,

1tsp red chilli powder,

1 tbsp gram flour (besan),

1tsp salt

For the Dal:

1 cup split pigeon peas (Tur dal),

1 tsp mustard seeds,

1tsp turmeric powder,

1 tsp asafoetida,

1 tsp red chilli powder,

1 tsp garam masala,

1 tsp tamarind pulp,

2-3 Amsul (Mangosteen),

1 tsp jaggery1tsp,



1.Pressure cook the dal very soft.

2. Heat oil in a big vessel. Add mustard seeds, once they crackle add asafoetida, turmeric. Add the pressure cooked dal, garam masala, red chilli powder, tamarind pulp, amsul and jaggery.

3. Add water enough so that the chakolya can immerse into it. Let it boil for some time.

4. Make a soft dough using all the ingredients given for dough. Make small balls from the dough and roll them out like we do for roti. Then cut them into pieces.

5. Put these pieces into the boiling dal and keep on the gas until the chakolya are cooked nicely.

6. Serve hot with a lots of claryfied butter and pickle....

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