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Dal Dhokala

  #Dal #Dhokala #RenuRasoi #Nocarbs #Proteinrich Dal Dhokala  This is a very tasty and yummy preparation. No fermentation is required. Very soft and spongy 👌😋 If all the instructions are followed you will get perfect Dhokala. Ingredients *Yellow moong dal...5 tbspn *Chana dal... 5 tbspn *Eno fruit salt...1 tsp *Cumin seeds...1/2 tsp  *Salt...1.5 tsp *Lemon juice... 1 tbspn *Oil...2 tbspn  *Garlic pods..6 *Grated ginger...1.5 tsp *Water... Same quantity of un soaked dal If dal is 3/4 cup...water should be 3/4 th cup  For tadka *Oil...2 tbspn *Mustard seeds... 1/2 tsp *Jeera... 1/2 tsp *Asafoetida powder/ Hing...1/4 tsp *Turmeric ...a pinch (optional) *Green chillies... 4-5(optional) For garnish... *Chopped coriander...1 tbspn *Grated coconut... 1 tbspn Method  *Wash and soak both the dal together for 2.5 hours. *Measure the water. It should be of the same measurement of un soaked dal. We are going to use only that much water for grinding as well as in batter for cooking. *Grind soaked

Aalu Parotha

#RenuRasoi
#Aalu #Parotha
Aalu Parotha
Aalu ke Parothe... Crispy... Spicy... Aromatic...with Homemade Curd
sheer bliss....☺️☺️
With the temperature going around 5.1 degree Celsius when you are served ghee fried Aalu Parothe...😋😋😋😋😋😋😋
The stuffing is aromatic, the outer layer is Crispy...
Ingredients...
1 Cup...150 ml
For Stuffing
*Boiled & mashed Potatoes...3 Cups
*Green Chillies...6
*Garlic cloves...4
*Grated Ginger...1 tsp
*Cumin seeds...1/4 tsp
*Chopped Coriander...1/2 Cup
*Salt...1 tsp
*Red Chilli Powder...2 tsp
For outer covering...
*Whole-wheat Flour...2 Cups
*Salt...1/4 tsp
*Oil...for dough...8 tsp
*Wheat flour for dusting...& 2 tsp Oil
before rolling.
*Homemade Ghee for roasting...1/2 Cup
Method...
For Dough...
*Mix Wheat flour, Salt & Oil properly, make a tight dough using minimum water. Water use depends on quality of wheat flour.
Here I have used 1 Cup water.
Let the Dough rest atleast for 30 minutes.
While rolling out Paratha mash the Dough properly by using 2 tsp Oil.
This helps to spread the batter evenly.
Make equal size 6..7 balls.
For Stuffing
*Grind Green Chillies, Garlic cloves, Ginger & Cumin Seeds without adding water.
*Mix all the ingredients for stuffing.
*Make equal size 6..7 balls, same like Dough.
*Pre heat their on Tawa on low flame.
*Take a flour Dough, roll out in a 4" diameter , roll out on the borders only. See that borders are thinner than center.
Place the stuffing, seal it gently, remove the excess Dough if any.
*Roll out evenly with gentle hands, use minimum flour for dusting while rolling. The stuffing shouldn't come out, even if it comes out, no need to worry, apply little dry wheat flour on that portion, & roll out to 6..7"diameter Paratha.
*Put the Paratha on pre heated Tawa, roast it dry from both the sides, apply liquid Ghee frm both the sides, let it be Crispy Pink from both the sides.
*Serve hot with home made Curd.
Enjoy
Note... Paratha must be dry roasted first, then fry by using Ghee.
It makes it Crispy.

*Link for Home made Ghee...
http://www.renurasoi.com/2018/09/homemade-ghee-clarified-butter.html?m=1

*For fresh homemade curd, see the recipe on the following link...
http://www.renurasoi.com/2018/09/homemade-curd.html?m=1


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