My brother recently got the Family watching Travel Vloggers on YouTube. We saw a video where a man visited a School in Gujarat and for Lunch all the kids (including him) ate Daar Dhokla. It struck me that I hadn’t eaten this in 2019! We’re already into February and so I thought why not. I find foods like this a somewhat treat as we don’t make it very often. But when we do, it certainly is an experience.
For the Base
2-4 Cups of Curried Tomato & Lentil Soup (Daar)
For the Indian ‘Pasta’
- 1/2 Cup Wheat Flour
- 2 Tbsp Chickpea Flour
- 1 Tbsp Fresh Coriander finely chopped
- 1 Tbsp Fresh Fenugreek (Methi) finely chopped
- 1/4 Tsp Red Chilli Powder
- 1/4 Tsp Coriander & Cumin Powder (Dhana Jeeru)
- 1/4-1/2 Tsp Garlic Paste
- 1/2-1/2 Tsp Green Chilli Paste
- Pinch of Turmeric
- Pinch of Salt
- 1 Tbsp Oil
- Warm Water for Kneading
if you’re using left over Soup then pop on gas and get it going, if you’ve already made some keep it going on the stove, meanwhile make the dough.
In a bowl add in everything apart from the Water and Mix.
Little by little add the Water and knead into a soft dough. I would say perhaps 1 Tbsp at a time would be a good idea, I think for me it took about 2-3 Tbsp. You have to be careful with the amount of Water you put in as there’s Chickpea Flour, things can get sticky quickly.
- Split the Dough into 2 portions.
- Using your palms flatten them into disks.
- Flour them on both sides.
- Roll them out – ensuring they’re not thick. Keep dusting it with flour if you think they’re sticking.
- Once it’s rolled out, cut them into shapes you prefer, long noodles or squares or diamonds.
- Before you can immerse these into the Soup you have to make sure, the gas in on high and it’s bubbling away.
- Once the Soup starts to bubble, drop the shapes in one by one (can take a while) and stir in between too. So add a couple and stir, add a couple and stir. Do this until all the shapes are in the Soup.
- *DON’T add them all in at once! I know it’s a tempting shortcut, but the last thing you want to eat is clumps of raw and hard dough*
- Turn the flame down a little and let it bubble away for 3-5 minutes.
- Make sure you keep stirring everything well, or else it could get stuck to the bottom.
- You’ll soon notice, the Soup becoming thick, don’t panic, rest assured this is how it’s meant to be. However if you think it’s a little too thick, add some boiled water from the kettle. Keeping in mind when you turn off the gas and cover the pot it will continue to cook in it’s own steam, therefore become a little thicker.
It’s ready to Eat, Share and Enjoy.