Name: Dhokar Kadhi (Fried Lentil Cakes in Spiced Yoghurt - Fusion Style) recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 30 min
Total time: 1470 min
Yield: 3
Ingredients: 1/2 cup yoghurt; 3 cups water; salt to taste; 1/2 tsp. turmeric powder; 1/2 tsp. red chili powder; 1/2 tsp. cumin powder; 1 tbsp. oil; 1 tsp. panch phoron; 1/4 tsp. asafoetida; 1 sprig curry leaves; 8-10 Dhoka pieces; 1 tsp. coriander leaves to garnish; To prepare the Dhoka -; 1/2 cup Chana dal (Bengal Gram), soaked overnight; salt to taste; 1/4 tsp. turmeric powder; 1/2 tsp. red chili powder; 3 tbsp. mustard oil; 1 tsp. nigella seeds; 1/4 tsp. asafoetida

ABOUT Dhokar Kadhi (Fried Lentil Cakes in Spiced Yoghurt - Fusion Style) RECIPE

Kadhi Pakora is a yoghurt based preparation with or without the dumplings or veggies added to it. In this recipe, I added some Dhoka pieces (fried Lentil cakes) in it and the end result was an yummy fusion of Bengali and North Indian cuisine. So enjoy a simple homemade lunch of an unusual Kadhi-Chawal.

Ingredients Serving: 3

1/2 cup yoghurt
3 cups water
salt to taste
1/2 tsp. turmeric powder
1/2 tsp. red chili powder
1/2 tsp. cumin powder
1 tbsp. oil
1 tsp. panch phoron
1/4 tsp. asafoetida
1 sprig curry leaves
8-10 Dhoka pieces
1 tsp. coriander leaves to garnish
To prepare the Dhoka -
1/2 cup Chana dal (Bengal Gram), soaked overnight
salt to taste
1/4 tsp. turmeric powder
1/2 tsp. red chili powder
3 tbsp. mustard oil
1 tsp. nigella seeds
1/4 tsp. asafoetida

Instructions

In a bowl, whisk together yoghurt, water, salt, turmeric powder, red chili powder and cumin powder.
Heat oil in a pan and temper with panch phoron. Saute for a few seconds and then add the asafoetida and curry leaves.
Now add the yoghurt mix and bring it to a boil. Simmer and cook on a low flame by stirring at intervals.
After 10 minutes add the Dhoka pieces and further simmer till the gravy thickens to a desired consistency. Serve, garnished with coriander leaves.
To prepare Dhoka - Soak the chana dal in sufficient water overnight. Grind into a smooth paste. Add salt, turmeric powder and 1/2 tsp. red chili powder. Mix well and keep aside.
Heat 1 tbsp. oil in a non-stick pan and temper with kalonji and asafoetida. Saute for a few seconds. Add the chana dal paste and saute on a medium flame till it turns into a thick lump.
Transfer to a greased plate and set aside to cool for 15 minutes. Cut into desired shapes. Heat remaining oil and shallow fry the pieces till light brown in colour. Drain and keep aside. Your dhokas are ready.

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