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Dhokar Dalna

Sreemoyee Bhattacharjee
30 minutes
Prep Time
35 minutes
Cook Time
4 People
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Chana Dal cakes that are cooked in a spicy gravy, it makes an excellent dish to go with rice. This is a Bengali delicacy.

Recipe Tags

  • Veg
  • Medium
  • Others
  • West Bengal
  • Simmering
  • Frying
  • Sauteeing
  • Side Dishes

Ingredients Serving: 4

  1. Chana dal - 1 cup (soaked overnight)
  2. Kalaunji seeds - 1 tsp
  3. Turmeric powder - 1 tsp
  4. Dry red chillies - 2
  5. Cumin Seeds - 1 tsp
  6. Chopped tomatoes - 2
  7. Ginger paste - 1/2 tsp
  8. Jeera Powder - 1 tsp
  9. Chilli powder - 1/2 tsp
  10. Salt
  11. Garam masala powder - 1/4th tsp
  12. Refined oil


  1. Coarsely grind the soaked chana dal with little water and 1/2 the amount of turmeric powder and salt.
  2. Heat a non-stick kadhai, add the refined oil to heat, then add the kalaunji seeds followed by the grounded chana dal.
  3. Continuously stir and cook till the dough becomes dry and workable.
  4. Now roll this dough on a plain surface, cut out diamond shapes with a knife. Deep fry them in hot oil and keep aside.
  5. To make the gravy, heat the refined oil in a separate pan, add the dry red chillies and cumin seeds. Once they splutter, add the chopped tomatoes.
  6. Cook the tomatoes till they are mushy, then add the ginger paste, turmeric powder, jeera powder, red chilli powder and salt. Cook till the masala leaves the oil.
  7. Add water, bring it to boil and add the fried dhokar pieces. Sprinkle garam masala powder on top and serve.

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Arsh Matta
Arsh Matta   May-06-2016

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