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  • Dumplings are humble and homey. They make people smile. I have loved them since childhood, and this site focuses on cooking and finding the tastiest morsels. It's also the companion to my cookbook, Asian Dumplings.

    Andrea Nguyen
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06/02/2009

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Comments

Sangeeta Parakala

Wow! this is one of our favorites too. my husband and i just love the aroma and relish the taste.

Andrea Nguyen

Sangeeta,

Thank you! I'm so glad to share your enthusiasm for dal dhokli! It's amazing how such a simple combination of ingredients can produce such marvelous results.

Jim

There is also a recipe for this dish in Raghavan Iyer's "660 Curries." He also refers to it there as "spicy gnocchi." The recipe is a bit moore complex than yours, which I'll try first, but I've had good results with most of the recipes I've tried from his book. Thanks!

Vin

Hi, since you like Gujarati Dal Dhokli, you should try another Gujarati dish which is called as Gughra which is fried dumpling. It looks similar to one photo on your website. It's usually made with meshed green pea or made Sweet version with powdered dry fruits like almond, pista , kaju with powdered sugar. This sweet version is specially made in Gujarati families during Diwali festival. The green pea one which is salted version is eaten with green coriander chutney.

Vin

Also, there is another form of rounf dumpling called Kachori ( the word sounds similar to Katori - which is small round bowl name in Hindi language ). It's made with many types of fillings like with yellow mung dal bean or one type of green pea called Lilva in Gujarati and is called as Lilva kachori.

And, it's Ghughra ( & not gughra ). Gujarati food is only vegetarian fare and called as the houte cuisine of vegetarian food.

Andrea Nguyen

Vin, thank you for the tip. I will look up Ghughra. It sounds absolutely delicious. Greatly appreciate your expert insights!!

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Wheat can be found in many forms: flour, couscous, bulgur, pasta, seitan or wheat gluten. There are an infinite variety of breads prepared from wheat, such as biscuits, cakes, etc.. However, remember that white wheat lost many of their properties during the refining process.

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