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Dhokka sabzi

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Prep Time:40 minutes

Cook time:15 minutes



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  • Bengal gram (Channa Dal) 2 cups
  • ginger (finely chopped)
  • green chillies (finely chopped)
  • cumin seeds
  • rai or sarso seeds
  • salt
  • oil (for deep fry)
  • red chilli powder (2 teaspoon)
  • haldi powder (1 teaspoon)
  • curd (blended)
  • small boiled potatoes


1.Soak channa dal for about 2 hrs. 1a.Grind in mixer with a little ginger and green chillies to a thick paste (not finely ground) 2. Add 1/2 teaspoon cumin seeds, salt, red chilli powder and a little haldi to it 3. Mix the paste 4. With a little oil in the kadai, slightly fry the paste (till it becomes slightly dry). 5. On a plate, spread some oil and pour the fried paste and spread it on the plate with your palm 6. Leave aside for about half an hour 7. Cut the spread paste into cubes (like barfis) 8. Deep fry the dal cubes in a kadai and keep aside 9. Take a little oil in kadai for tadka. Add cumin seeds and rai and dried red chilli (whole)to it.Also a few curry leaves. 10. Add finely chopped ginger and green chillies chopped 11. Add red chilli powder, salt and haldi to taste 12. Add curd + 2 teaspoon besan flour and a little water(2-3 cups) 13. Bring to boil 14. Add the dal cubes and boil for a 5 minutes 15. Add finely chopped Coriander leaves for garnish

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