Dhoka'r Dalna | How to make Dhoka'r Dalna

By Tathagata Deb  |  15th Aug 2016  |  
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  • Dhoka'r Dalna, How to make Dhoka'r Dalna
Dhoka'r Dalnaby Tathagata Deb
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About Dhoka'r Dalna Recipe

Traditional recipe from the bengali cuisine. A little time consuming but too good a recipe to skip. Fried daal vada cooked in creamy gravy.

Dhoka'r Dalna is an authentic dish which is perfect to serve on all occasions. The Dhoka'r Dalna is delicious and has an amazing aroma. Dhoka'r Dalna by Tathagata Deb will help you to prepare the perfect Dhoka'r Dalna in your kitchen at home. Dhoka'r Dalna needs 90 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Dhoka'r Dalna. This makes it easy to learn how to make the delicious Dhoka'r Dalna. In case you have any questions on how to make the Dhoka'r Dalna you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Tathagata Deb. Dhoka'r Dalna will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Dhoka'r Dalna

Ingredients to make Dhoka'r Dalna

  • For making the dhoka:
  • Motor daal 50 gm
  • chana daal 50 gm
  • Green chili paste 1/2 tablespoon
  • Cumin, coriander, garam masala (roasted) - 1+1/2 tablespoon
  • salt
  • sugar
  • For the curry :
  • cumin seeds 1/2 tablespoon
  • bay leaves 4-5
  • cardamom, cinnamon, cloves 4-5 each
  • potatoes 2 medium sized (dice cut)
  • tomatoes (dice cut) 1 medium sized
  • ginger paste 1 tablespoon
  • Green chili paste 1 tablespoon
  • cumin powder 1 tablespoon
  • coriander powder 1 tablespoon
  • turmeric powder 1 tablespoon
  • Red chili powder 1 tablespoon
  • cashew nut paste 1/2 cup
  • Raisin paste 1/2 cup
  • Curd/yoghurt 1/3 cup
  • Fresh cream 1/4 cup
  • salt
  • sugar
  • mustard oil
  • Chopped coriander leaves
  • ghee

How to make Dhoka'r Dalna

  1. Soak tha daal in water for 1 hour minimum, after that drain the extra water and grind them to a uniform mixture.
  2. Mix the ingredients mentioned for dhoka with the daal paste and place it on a levelled greased plate (greased with oil) for 15 minutes to let it become solid.
  3. Next cut them to diamond shaped pieces and fry them in mustard oil.
  4. Next fry the potatoes in oil and keep them separate.
  5. Heat oil in a wok and fry the bay leaves, cumin powder, cardamom, cinnamon and cloves for few minutes.
  6. Add all the spices and tomatoes and cook few minutes before adding salt and sugar and ginger and green chili paste.
  7. Next when the mixture starts separating oil add the curd, cashew nut+ raisin paste and fresh cream in steps.
  8. Cook few minutes before adding the fried potatoes and water for gravy.
  9. Let the water boil and when it does add the fried dhoka to it and let it boil.
  10. Cook for 5 minutes, then turn off the gas and sprinkle some chopped coriander leaves and ghee on the top.
  11. Serve after keeping in standing time for 5 minutes.

My Tip:

Soak the daal as long as possible to get a uniform batter, adding potatoes is entirely a personal choice. When boiling the fried dhoka be very careful as it will soak the gravy and swell up a bit.

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