Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal | How to make Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal

4.5 from 2 reviews
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By Alka Jena
Created on 25th Apr 2016
  • Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal, How to make Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal
Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengalby Alka Jena
  • Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal | How to make Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal (22 likes)

  • 2 reviews
    Rate It!
  • By Alka Jena
    Created on 25th Apr 2016

About Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal

Dhokar Dalna (Lentil fritters in Potato & Tomato gravy) is a traditional dish from the Bengali Cuisine that's purely satvik, which was originally created by the Bengali widows who were not allowed to eat onion or garlic. Dhokas are the fried chana dal fritters that are lightly spiced and then simmered in a gravy made with tomatoes and ginger, spiced with cumin and coriander called Dalna, a cooking term that means any vegetables cooked in a medium thick gravy seasoned with ground spices, specially with Garam masala and a touch of ghee.The dhokas are such a delight and the Dalna is so fragrant that you wouldn't even miss onion or garlic in here.

Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal is a popular aromatic and delicious dish. You can try making this amazing Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal in your kitchen. This recipe requires 30 minutes for preparation and 40 minutes to cook. The Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal by Alka Jena has detailed steps with pictures so you can easily learn how to cook Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal at home without any difficulty. Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal is enjoyed by everyone and can be served on special occasions. The flavours of the Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal would satiate your taste buds. You must try making Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal this weekend. Share your Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Alka Jena for inputs. In case you have any queries for Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal you can comment on the recipe page to connect with the Alka Jena. You can also rate the Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal and give feedback.

  • Prep Time30mins
  • Cook Time40mins
  • Serves4People
Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal

Ingredients to make Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal

  • For the lentil fritters:
  • 1 cup split gram (chana dal) soaked overnight
  • About 2 Tbsp water for grinding 1 Tbsp ghee or oil
  • A pinch of pure hing powder A pinch of salt
  • 1 tsp jeera seeds, dry roasted and ground 1/2 tsp red chilli powder
  • Oil/ghee for frying
  • For the Gravy:
  • 1/8 tsp pure hing powder
  • 1 Tbsp grated ginger
  • 2 to 3 Tbsp ghee or oil
  • 1 small bayleaf
  • 1/4 tsp kalonji seeds
  • 2 medium size tomatoes, pureed
  • ½ tsp red chilli powder
  • 2 medium size potatoes, boiled, peeled and mashed
  • ¼ tsp turmeric powder
  • 1 tsp jeera seeds, dry roasted and ground
  • 1 tsp coriander powder
  • 2 green cardamom seeds lightly crushed
  • 1/2 tsp garam masala
  • 1 tsp salt
  • Fresh Coriander leaves for garnishing

How to make Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal

  1. Wash and soak the dal in plenty of water for about 5 to 6 hours or preferably overnight. Drain and keep aside. Add enough water to the dal to grind it in a food processor.
  2. Heat up the ghee or oil over moderate heat and sauté the hing powder for about 30 seconds and then scoop in the dal paste. Keep stirring it until it thickens for about 5 minutes.
  3. As it will stick to the bottom of the pan, keep stirring. It’s ready when it pulls away from the sides and forms a solid mass. Now add the roasted jeera powder, chilli powder and salt.
  4. Mix well and spread the paste in a oiled platter. When it cools down, cut it into diamond shapes or squares.
  5. Heat oil in a kadai and deep fry till light golden. Drain on a clean absorbent kitchen towel or paper and keep aside.
  6. Heat up the ghee or oil in a pot. When it’s, drop in the green cardamom, bayleaf and once it starts to release its flavour, add grated ginger. When the ginger turns a little dark, add the hing powder and kalonji seeds.
  7. Add the tomatoes and fry until they start to stick to the bottom of the pan, and the ghee or oil begins to separate from them.
  8. Add mashed potato, coriander powder, turmeric powder, roasted cumin powder, red chilli powder and sauté for a minute.
  9. Now pour in the water and salt. Cook until the gravy thickens. I have used mashed potatoes to make the gravy thick. Add the fried lentils to the gravy when it is somewhat thick.
  10. Remember that the cakes will absorb liquid; you may have to add some more water if the gravy dries up. So it is better to put the dhokas in the gravy just before serving.
  11. Add garam masala and serve hot garnished with chopped fresh coriander leaves.

Reviews for Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal (2)

Veena Waliaa year ago
Never imagined such a yummy dish and so simple Thanks for telling us such a lovely dish.
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Shubhasheesh Dasa year ago
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