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Sunday, 17 January 2016

Dhoka'r Kadhi (Fried Lentil Cakes in Yoghurt Sauce - Fusion Style)


          Kadhi as is well known is a North Indian delicacy that is very much relished with rice. It is a yoghurt based preparation with or without the dumplings or veggies added to it. Today I decided to add in some Dhoka pieces (fried Lentil cakes) in it and the end result was an yummy fusion of Bengali and North Indian cuisine. 

          I have already posted the original Bengali recipe of Dhokar Dalna (Fried Lentil Cakes in Gravy) in my earlier post. So do try this combination and enjoy a simple homemade lunch of this unusual Kadhi-Chawal. Please find below a step by step guide with pictures to preparing it. Bon Appetit.









  • 1/2 cup yoghurt
  • 3 cups water
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. cumin powder
  • 1 tbsp. oil
  • 1 tsp. panch phoron (equal quantity of fennel. fenugreek, mustard, cumin & nigella seeds)
  • 1/4 tsp. asafoetida (hing)
  • 1 sprig curry leaves
  • 8-10 Dhoka pieces (recipe below)
  • coriander leaves to garnish






          In a bowl, whisk together yoghurt, water, salt, turmeric powder, red chili powder and cumin powder. 

          Heat oil in a pan and temper with panch phoron. Saute for a few seconds and then add the asafoetida and curry leaves.

          Now add the yoghurt mix and bring it to a boil. Simmer and cook on a low flame by stirring at intervals.

          After 10 minutes add the Dhoka pieces and further simmer till the gravy thickens to a desired consistency. Serve, garnished with coriander leaves.



To prepare the Dhokas ----



                       To the ground chana dal paste, add salt, turmeric powder and red 
                       chili powder. Mix well.



                            Heat 1 tbsp. oil in a non-stick pan and temper with kalonji and 
                            asafoetida. Saute for a few seconds.



                           Add the chana dal mix and saute till it leaves the sides of the pan.



                            Transfer to a greased plate and allow it to cool .



                            Cut into desired shapes.



                             Heat oil and shallow fry to light golden colour.



                               Drain and keep aside.


Now to prepare the Kadhi ------



                          Heat oil in a pan. Temper with panch phoron, asafoetida & curry 
                          leaves.



                              Pour the kadhi mix and bring it to a boil. Simmer on a low flame
                              for 10 minutes by stirring at intervals.



                           Add the fried Dhokas and continue to simmer further till you get a 
                           required consistency.



                              Serve, garnished with coriander leaves.







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