Thursday, May 30, 2013

Dhokar Dalna/ Lentil Cake Curry

In SNC group this month challenge was hosted by pinky, Dhokar Dalna a traditional Bengali dish, which is nothing but making cakes using dal and adding that to a rich coconut based gravy.


For Lentil Cake:

Split Chana Dal
½ cup
Split Peas Dal (vada parrupu)
¼ cup
Grated Coconut
⅓ cup
Ginger  and green chilies chopped
1 Tbsp each
¼ tsp
Turmeric powder
½ tsp
Onion chopped finely
¼ cup
Baking soda
½ tsp
as per taste
for deep fry
For Curry:
Potato (cut into cube)
2 medium size
Tomato chopped
1 medium size
Onion chopped
¼ cup
Coconut milk
½ cup thick & ½ cup thin
Grated coconut
⅓ cup
Ginger garlic paste
½ Tbsp
Cumin seeds
1 tsp
a pinch
Bay leaves
Green chili
Cumin powder
1 tsp
Chili powder
1 tsp
Turmeric powder
½ tsp
Garam masala
1 tsp
Cashew and raisin paste
4 Tbsp



  1. Soak both dals for 3- 4 hours, using a wet grinder or mixe grind them to course paste.
  2. Before taking the batter out add onion, green chilies and salt give couple pulses (just to mix evenly).
  3. Remove and add baking soda and mix well.
  4. Heat non stick pan with a tablespoon of oil, add asafetida and then the course dal paste.
  5. Cook until it turns to dough and leaves the bottom of the pan.
  6. Grease a plate with ghee or oil. Spread the dough evenly and smooth the surface using a spoon.
  7. Allow it to cool for few minutes and cut them into desired shape diamond or square and smooth the cut surface.
  8. Heat oil for deep frying, when oil is hot enough deep fry those lentil squares until golden brown on both side.
  9. Filter the oil and keep it aside.
  10. Heat another pan with little oil, fry the cubed potatoes with turmeric and salt until light golden color, filter the oil and keep it aside.
  11. In the same oil add asafetida, bay leaves and cumin seeds to splutter.
  12. Add green chilies and onion saute until transparent with ginger garlic paste.
  13. Once the raw smell of ginger garlic leaves add chopped tomatoes and cook until it turns mushy.
  14. Add all dry powders for the curry and cook until the oil oozes out.
  15. At this stage add grated coconut, coconut milk and cashew raisin paste in same order and mix well.
  16. Then add fried potatoes, salt and warm water for gravy (adjust the water the consistency should be medium not too thick or thin).
  17. Give it one boil and finally add another teaspoon of garam masala and curry leaves and turn off the stove.
  18. Add the lentil cake to the gravy just before you serve. Serve this with hot rice with a spoon of ghee.
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DivyaGCP said...

You have made it perfectly, MAnju... Dish looks delicious.. :)

Rafeeda AR said...

Looks really very yummy...

Laxmi said...

wow.. has come out perfect.. :)

Nabanita Das said...

Manju, your platter looks just inviting... you made perfectly... Hope you enjoyed a lot :)

Divya Pramil said...

Well done..Looks so delicious and the lentil cakes color is awesome.. :)

thelady8home said...

Very well presented and looks lovely!!!!

Sangeetha Nambi said...

Perfectly done... Its inviting !

Archana Potdar said...

Beautifully made.
I am guest hosting Healthy Salads till the 11th June ‘2013. Do send me your entries