"Dhokar Dalna" is one of the best vegetarian item in Bengali cuisine. Though it is little tough to prepare but its taste is so yummy. But I can assure that now it is very easy to cook because today the ready mix packet of Dhoka is available in the market. So it can be make easily as a main dish of lunch and dinner or even in breakfast. In Bengali rituals where vegetarian item used to be cooked then Dhoka must be prepared. From any puja to funeral ceremonies Dhoka plays the vital and important role.Ingredients to make:
- Yellow split pea (Matar dal): 50gm
- Bengal gram (Chana dal): 150gm
- Flour (Maida): 1tbs
- Cumin seed: pinch of
- Sugar: According to taste
- Black Peeper: pinch of
- Aniseed: pinch of
- Asafoetida: pinch of
- Nigella (Kalo jeera): pinch of
- Turmeric powder: 1tbs
- Red chilly powder: 1ts
- Salt: According to taste
- Mustard oil: 1/2 cup
- Garam masala & ghee: Little
- Potato: 2meium size(cut into cube shaped)
Preparation for Dhoka:
Soak two pulses for 2-3hours and grind them together and make a dough of pulses.
Now add all spices excluding Nigella (Kalo jeera) and mustard oil.
Keep it for half an hour.
Heat oil in a pan and put the total dough in the oil.
Slightly toss the dough and keep it aside.
Now spread the tossed dough on the flat plate and cut into piece (cube or barfi shape as you like).
Then put oil again in the pan and deep fry all the pieces of Dhoka until they get fried totally.
Preparation for Dalna:
Cut potatoes in cube shape.
Heat oil in the pan and fry all the pieces of potatoes till they become golden brown and keep them aside.
Now put Nigella (Kalo jeera) until spluttered.
Then add cumin seed, turmeric powder, red chilly powder, salt and sugar and cook well.
Pour water and let it to boil.
Now carefully drop pieces of Dhoka and boil for 2-3minutes.
Lastly add some Garam Masala and ghee to increase the taste.
Garnish the what ever you wish.
Dhokar Dalna (Lentil cakes) is ready to be served with rice/pulao/roti/paratha/luchi.