Daal‑Dhokli

1 ½ cup whole wheat flour

½ cup chick‑pea flour

¼ teaspoon ajmo

¾ teaspoon mithu (salt)

¾ teaspoon marchu (cayenne pepper)

1 teaspoon dhaanaa jiru (powdered coriander & cumin seeds)

1/8 teaspoon hardar (turmeric)

1/8 teaspoon hing (asafetida)

1/8 teaspoon baking soda

2 tablespoon tel (oil)

½ cup pani (water)

1. Dry mix the whole wheat flour, chickpea flour, ajmo, salt, cayenne pepper, coriander-cumin powder, turmeric, asafetida & baking soda. Add oil and mix it again. Adding the water gradually bind the dough. The dough should be easily rollable. Divide the dough into 1 ½" balls.

2. Make Tuvare Daal according to its own recipe. Get it to simmer.

3. Roll each one of the balls into a 1/8" thick round. Using a knife, cut the round into 1" diamond‑shaped dhoklis. Put the dhokli in the simmering daal.

4. Cook the dhokli for about 15 minutes till they are done. If the daal thickens too much, you may add water.

Source: Kishor