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Dhokar dalna (baked dhoka)

Priyanjali Joardar
30 minutes
Prep Time
60 minutes
Cook Time
4 People
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ABOUT Dhokar dalna (baked dhoka) RECIPE

Dhokar dalna is a signature Bengali vegetarian dish. It is lentil cake made using chana daal which is traditionally fried and simmered in a satvic gravy i.e. A gravy without onion and garlic. I've baked the dhokas instead of frying them to make it healthy and they taste as good as ever. The process is little time consuming but it's worth all the effort.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • West Bengal
  • Simmering
  • Blending
  • Baking
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. For dhoka:
  2. Chana daal 1 cup
  3. Ginger 1 inch
  4. Jeera 1 teaspoon
  5. Jeera powder 1 teaspoon
  6. Salt and sugar as per taste
  7. Green chillies 2
  8. Hing 1/2 teaspoon
  9. Oil 2 tablespoon
  10. For the gravy:
  11. Potatoes 2 medium diced
  12. Bay leaf 2
  13. Jeera 1 teaspoon
  14. Ginger paste 1 teaspoon
  15. Tomatoes 2 chopped
  16. Green chilli 2
  17. Jeera powder 1/2 teaspoon
  18. Coriander powder 1 tablespoon
  19. Turmeric powder 1/4 teaspoon
  20. Red chilli powder 1 teaspoon
  21. Salt and sugar per taste
  22. Garam masala powder 1/2 teaspoon
  23. Mustard oil for frying


  1. For the preparation of dhoka, soak the chana for few hours then grind it with ginger, chilly and little water into a paste.
  2. Take a tablespoon of oil in a non stick pan add jeera, hing, the ground mixture, salt and sugar.
  3. Stir it till the daal mixture dries and comes together.
  4. Take a plate and grease it with some oil, put the mixture on it and spread evenly.
  5. Let it cool down. You can keep in fridge it will harden fast and you can cut pieces.
  6. Cut in medium sized diamond shapes or any shape.
  7. Grease a baking dish, place the dhokas on it sprinkle little oil and bake at 180 degrees for 20-30 minutes.
  8. For the gravy, take mustard oil in a kadai, add jeera and bay leaf.
  9. Add ginger paste and cut tomatoes.
  10. Add jeera powder, coriander powder, turmeric powder, red chilly powder, salt and sugar.
  11. Once the tomatoes turn mushy add potatoes.
  12. Add water, cover and cook the potatoes.
  13. Once the potatoes are done, add the baked dhokas in the gravy.
  14. Let it simmer for 2-3 minutes.
  15. Sprinkle garam masala powder and a teaspoon of ghee.
  16. Switch of the flame, cover and keep it for sometime for flavors to blend well before serving with white rice.

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Diksha Wahi
Diksha Wahi   May-10-2017

Classic Bong dish!

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