Monday 11 January 2016

Methi Daal Dhokli

Makar Sankranti is a Indian festival celebrated in almost all parts of India in lots of cultural forms. It is a harvest festival.

Makar Sankranti marks the transition of the Sun into the zodiac sign of Makara (Capricorn) on its celestial path. The day is also believed to mark the arrival of spring in India and is a traditional event. Makara Sankranthi is a solar event making one of the few Indian festivals which fall on the same date in the Gregorian calendar Every year: 14 January, with some exceptions when the festival is celebrated on 13 January.

According to the Hindu calendar Makar Sankranti is a festival celebrated at Magh 1st of Hindu Solar Calendar for the happiness of getting new crops for farmers. It also symbolizes the end of the winter solace which makes the day last longer than night.

Sankranti is celebrated all over South Asia with some regional variations. It is known by different names and celebrated with different customs in different parts of the country. 

Uttarayan, as Makara Sankranti is called in Gujarati, is a major festival in the state of Gujarat which lasts for two days.

    14 January is Uttarayan
    15 January is Vasi-Uttarayan (Stale Uttarayan)

Gujarati people keenly await this festival to fly kites, called 'patang'. Kites for Uttarayan are made of special light-weight paper and bamboo and are mostly rhombus shaped with central spine and a single bow. The string often contains abrasives to cut down other people's kites.

In Gujarat, from December through to Makara Sankranti, people start enjoying Uttarayan. Undhiyu (spicy, baked mix of winter vegetables) Methi daal Dhokli and chikkis (made from til (sesame seeds), peanuts and jaggery) are the special festival recipes savoured on this day.

In the major cities of Vadodara, Surat, Rajkot, Ahmedabad, and Bhavnagar the skies appear filled with thousands upon thousands of kites as people enjoy two full days of Uttarayan on their terraces.

When people cut any kites they used to yell with words like "kaypo chhe", "e lapet", "phirki vet phirki" and "lapet lapet" in Gujarati. hahahahah....Sounds too good ;) 

Many melas or fairs are held on Makara Sankranti the most famous being the Kumbha Mela, held every 12 years at one of four holy locations, namely Haridwar, Prayag (Allahabad), Ujjain and Nashik. The Magha Mela (or mini-Kumbh Mela held annually at Prayag) and the Gangasagar Mela (held at the head of the Ganges River, where it flows into the Bay of Bengal). Makara Mela in Odisha. Tusu Mela also called as Tusu Porab is celebrated in many parts of Jharkhand and West Bengal.

And We are again back with our 22nd #foodiemonday #bloghop Event, and this time our theme is #Sankrantispecial.....Everyone was so confused what to make on this theme, as in every state in every region there are very limited items to serve, Like Til ka laddoo, Gajak, Til papdi, Curd Rice., Gokul Pithe, Khichuri, Sweet Pongal, Gajar ka Halwa, Peanut bar any many more......So day passed and we all land up with some of dishes, I chose Methi Daal dhokli, This is a dish from Gujarat, My birth Place.....So Presenting this In season recipe, Methi Daal Dhokli, with Gajar ka halwa and Peanut Bar from market..These Peanut bar are not homemade..I normally keep this at my home...because Prisha love this Peanut Bars!! 

Here In doha, I hardly find Fresh Methi leaves, But finally Got them and made this super delicious Methi Daal dhokli for Our Bloghop Event, My fellow bloggers are trying sweet recipes, So I tried to make something savory with you all...Seriously will miss this Uttarayan of Ahmedabad, Gujarat....Me and My brother used to go to the terrace since the early morning, and We were not at all come home back until its late night....Nowadays People of Gujarat used to Enjoyy Fire works too on the terrace, a night lamp of kites, they used to call it a "Tukkal".... The whole sky is full of lights in the night by this Tukkals.....And yes that Kaypo chhe" scream...hahahahha...Love it a lot....Well, I am also a good "Patangbaz"...Yeah, You can have a competition with me, Atleast 2-3 cuts are definately for sure ;) !!!

Well, Thts a big competition when I was too young at my place.....Loving it...and missing those days...We used to have all the food stuff in One Pot and take that pot to the terrace and Simply Enjoyy that Food which were always made by Mom!!! This Methi Daal dhokli is also one of the dish which mom used to make on these days !!! So presenting mom's recipe of Methi daal dhokli with step by step !!! Enoyyyyyyy :)


    For Dal
    1/3 cup Toor Dal
    1/4 Tbsp Peanuts
    1/4 tsp Mustard Seeds
    1/4 tsp Cumin Seeds
    1/4 tsp Fenugreek Seeds
    10 Curry Leaves
    2 small Red Chilies
    1/4 tsp Asafoetida (hing)
    1/4 cup Chopped Tomatoes
    1/2 tsp Turmeric Powder
    1/2 Lemon Juice
    2 Green Chilies (slit)
    1/2 tsp Chili Powder
    1 tsp Ginger, grated
    1 tsp Ghee
    1/2 tsp Jaggery
    Salt to taste

    For Dhoklis
    1 cup Whole Wheat Flour
    3/4 tsp Fenugreek Leaves (chopped)
    1/2 tsp Turmeric Powder
    1/2 tsp Chili Powder
    1/4 tsp Asafoetida (hing)
    1 tsp Oil
    Salt (to taste)

How to Make Methi Daal Dhokli:

How to make Daal
1. Wash the Toor dal and soak it in water for 15 minutes.

2. Thereafter, cook daal and peanuts in the pressure cooker, till it whistles thrice. Keep it aside and allow it to cool.

3. When it is slightly cool, whisk daal until it gets smooth. add Turmeric powder, salt and jaggery in it and mix them properly.

4. Now, Take one bowl, and add Red chili powder, coriander powder and lil Garam Masala, add some amount of water and make paste, Now, Take a pan and heat ghee in it. add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, red chilies and Asafoetida in it and saute, till the mixture starts emitting fragrance.

 5. Now, add cooked dal to the above mixture, along with 3 cups of water, tomatoes, turmeric powder, lemon juice, salt, green chilies, chili powder, ginger and Jaggery and cook it on simmer flame for 5 minutes.

   How to make Dhoklis

    1. Mix all the Ingredients required for preparing dhoklis and knead to form firm dough.

   2. Now, divide this dough into some equal pieces and roll out into thin chapattis. Now, Cut them      in to pieces and add them to the tempered daal and let them allow to cook for 5 minutes.

    Remove from the flame and garnish with coriander leaves.
    Serve hot. You can serve it with Plain or Jeera rice ;)




  1. Beautiful insight into Gujrati Cuisine ...Loved your clicks..looks so inviting

  2. Superb and beautiful presentation ������

  3. So yummy, I'll try it for sure.. Thank u for sharing

  4. Lovely Share!! I am tempted to try this soon.

  5. Thanks for sharing. Lovely presentation.