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Monday, April 13, 2020


Dhokha is a dish which is prepared with chana dal. I don't know of any other name for this dish. The process to cook it is a little tricky but it tastes amazing.
The dish being cooked in my home at least twice in a month, is some of my childhood memories and we all loved to eat it with a cup of tea.
My father loved dhokha and he always wantend some thing chatpata for evening time snacks. He never liked tea or coffee but he loved snacks and sweets.
So it was quite often that we used to make dhoka in the evening along with suji ya aate ka halwa and the whole family used to sit down and eat it together.
As we were in a joint family of 7-8 people, dhoka was always made in large quantities and cooked with gravy and consumed with rice during dinner time.
Now that people live in a nuclear families, such dishs' are rarely cooked.
Chana dal is a versatile ingredient, we can make a lot of recipes with this dal like Dhokla, dhokaar dalna, paratha, kebabs, poori , fara and also used in arvi patta patode.
Soaked dal grinned in mortar pascal with lots of garlic and green chili.

Preparation Time:-
For soaking:-4 hour
 Çutting:, Grinding - 20 minutes
Cooking Time:-30 minutes
Serving:- 4
Recipe Type:- snacks
Cuisine:- indian
Author:-Hem lata srivastava


For Base:-

  • Chana Dal 2 cup
  • Salt to taste
  • Turmeric powder 1/2 tsp
  • Garlic clove 10
  • Green chili 2no.
  • Red chili powder 1tsp
  • Heeng 1tsp

For Tadka:-

  • Chopped onion 1cup
  • Chopped ginger 1tbsp
  • Chopped green chili 1tbsp
  • Salt to taste
  • Red chili powder 2tsp
  • Turmeric powder 1tbsp
  • Coriander powder 1tbsp
  • Chopped tomatoes 3 no.
  • Amchoor powder 1tsp
  • Garam masala powder 1tsp
  • Heeng 1tsp
  • Cumin seeds 1tsp
  • Oil 1tbsp
  • Chopped coriander for garnish

For serving:-

  • Green chutney

Recipe procedure:-

  • Soak the dal for 4 hours,  drain the water and put in grinder, add garlic, salt, green chili, heeng, red chili powder  and turmeric powder.
  • Grinned into little coarse.
  • Transfer into muslin cloth and tai up it.
  • Boil the enough water in a large  sauce pan or pateela.
  • After a boil put the potli, cover and cook on high for 15 minutes.
  • Switch off the gas. Keep out the potli let it cool.
  • Nice it cools cut them into cubes.
  • Now heat oil in the pan add cumin and heeng as they change the colour add onion,  green chili and ginger saute till tranculant.
  • Now add dry  spices and tomato.
  • Cooking until oil separates. .
  • Now add  pieces, amchoor powder and garam masala powder,  mix it well.
  • Add 2tbsp water again cook for 4 to 5 minutes.
  • Switch off the gas garnish with coriander,  serve hot with chutney.


  • If you want to steam it then take a greased thali and pour the mixture and steam it. 
  • We can also use tomato puree instead of chopped tomato.
  • We can use ginger garlic paste besides chopped garlic and ginger.
  • Usually tomatoes are not used in this recipe but we add tomato for taste