Radish Dhokli
This morning, I changed up my usual dal dhokli dish by making radish dhokli instead. Since it’s getting colder in the mornings, I thought something warm would be more pleasant and satisfying, and I was right. Some radishes were grated, spices were added, and the mixture was mixed with wheat flour. By leaving out the lentils that are usually in dal dhokli, this recipe has a lot fewer calories. So, I had a tasty breakfast without any of the guilt I usually feel after eating something heavier or higher in calories. Overall, this new version of an old favourite is something you should try.
Material
Start by washing the radishes well. This is the first step in making this tasty dish. Next, take the flour and add all of the spices, like salt, chilli, turmeric, caraway, and cumin, depending on how you like them. Then put in some ginger and green chilies that have been cut up very small. Then make a moyan with the ghee and mix it well into the flour dough. Knead the dough until it is soft but firm enough to hold its shape. It shouldn’t be too wet or too dry.
Let the mixture sit for 10 minutes while you prepare the other ingredients in a cooker, such as asafoetida, cumin, grated ginger, and finely chopped green chilies. Then, add the second half of the chopped radish. Now, your dish is ready to eat. To make the best dhokli, you have to mix it well before adding salt, red chilli powder, and turmeric for an extra spicy kick. Once these things are mixed together, add four bowls of water until the water starts to boil.
The dhokli shouldn’t be too thin. As a general rule, they should be a little bit thicker than usual. Once they are ready, put them in the cooker and stir them often while they are cooking. You only need three whistles on the gas mark to close the cooker. When the whistle goes off, open the cooker and stir one last time to let the steam out. The end result will be a deliciously spicy dish that tastes even better with lots of ghee and lemon juice.