Thursday, 27 February 2014

Instant dhokli mix- 2



Last month I had shared Instant Gujarati dal dhokli (small Indian style pasta in sweet and sour dal) and an Instant dhokli mix-1 to make the dhoklis (Indian style pasta). Today I am sharing the second Instant  dhokli mix. Both these Instant mix are equally versatile and can be used in making variety of meals.

 Dhokli mix- 2 can be used to make dhokli pieces , fritters, various steamed dumplings (muthiya) using grated vegetables (like cabbage, bottle gourd, radish, carrots) or finely chopped greens (like fenugreek, spinach).



 WHY  make another dal dhokli mix ?

This Instant dhokli mix is used when you are making hand moulded dhoklis.
Hand moulded dhoklis  are thicker than the rolled out dhoklis and take longer time to cook.
So we are adding chickpea flour and semolina into the Instant mix along with the wheat flour.. 
Amount of oil added is slightly more than Instant dhokli mix-1.
The mix is slightly coarse ( grainy).
All the above factors helps the dhokli to cook well even though they are  thicker than the dhokli pieces prepared out of Instant dhokli mix-1.
This dough mix makes the dhokli slightly crumbly, less chewy and you will prefer this if you want your Dal dhokli to have something to bite into.










Ingredients for dhokli mix
  • 2 cup whole wheat flour (gehu ka atta / godhi hittu)
  • 1 cup fine or superfine semolina (upma rava or fine semolina called baarik rava / chiroti rava)
  • 1 cup chickpea flour (besan / chane ka atta / kadale hittu)
  • 2- 4 tsp red chilli pd (depends on how hot you want)
  • 1 tsp turmeric pd (haldi)
  • 2 tsp coriander pd (dry roast the coriander seeds on gentle heat, cool and powder)
  • 1 tsp thymol seeds (ajwain) (Chickpea is slightly hard to digest so adding this helps in easy digestion)
  • 1 cup oil
  • 1&1/2 tsp- 2 tsp Salt


Making the dhokli mix-





Take the wheat flour, semolina and chickpea flour in a dry bowl.
Add red chilli pd, turmeric pd, coriander pd,thymol seeds and salt. Stir with a dry spoon till every thing is evenly mixed.
Make a well in the center and pour oil into this.

Slowly mix this oil with the flour. Now remove the spoon.
We have to see that the oil coats the flour properly (This shortening of the flour is important.)
So rub the mixture with your finger tips till all the flour is coated with oil and looks
like bread crumbs.
You can also mix this in a food processor with 's' shaped blade.
Store this in airtight container in cool and dry place away from sunlight.
Use a dry spoon each time while you are taking out the flour.


1. French beans and green pea stir-fry with bishop's weed 


2. Instant Gujarati dal dhokli (small Indian style pasta in sweet and sour dal)


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