Skip to main content

Dhokar Dalna - SNC Challenge

Being a south Team member in our SNC Challenge ( created by Divya Pramil ) got a lovely opportunity to try this delicious and traditional Bengali recipe. Have to thank Pinky from Esho Bosho Aahare for introducing such an excellent recipe. Very tasty and perfect with hot rice.
Check out our North Team Challenge recipe Qubhani kameetha hosted by Roha from Hyderabadi Cuisine.


For Lentil Cakes :

  • 1 Cup Channa Dal
  • ½ Cup Split yellow peas
  • ½ Cup Coconut, grated
  • 1 Tsp Ginger paste
  • ½ Tsp Hing
  • 1 Tsp Onion seeds / Kalonji
  • 2 Green chillies
  • ¼ Tsp Baking soda
  • Salt to taste
  • ½ Tsp Turmeric powder
  • 2 Tbsp Oil
  • Oil for Frying

For Curry :

  • 4 Potatoes, cubed
  • 1 Tomato, finely chopped
  • 3 Green chillies, slitted
  • 1 Tsp Red chilli powder
  • 1 Tbsp Garam masala powder
  • 1 Tsp Jeera Powder
  • ½ Tsp Turmeric powder
  • ¼ Cup Cashew and Raisin paste
  • 2 Cup Coconut Milk
  • 1/2Cup Coconut, Grated
  • 1 Tbsp Ginger paste
  • ¼ Tsp Hing
  • 2 Tsp Jeera / Cumin seeds
  • 1 Bay leaf
  • Salt to taste
  • Oil

Method :

For Lentil cakes:

  • Soak channa dal and yellow split peas for 4-5 hours.
  • Drain, wash and grind coarsely along with green chillies.
  • Add grated coconut, turmeric powder, salt, onion seeds, ginger paste and baking soda to the ground batter.
  • Heat oil in a pan and add hing followed by the dal batter.
  • Simmer and stir continuously till the batter becomes thick and get off from the pan.
  • Now transfer the cooked batter to the greased plate and cool it completely.
  • Cut into desired shape and deep fry till it turns golden brown color.
  • Remove and keep aside.

For Curry :

  • Soak Raisins and cashews for half an hour and grind to a fine paste.
  • Heat oil in a pan and add turmeric powder followed by cubed potatoes.
  • Fry till they turn crispy.
  • Remove and keep aside.
  • Now add remaining oil in the same pan and add Hing followed by jeera and bay leaf.
  • Add green chillies and ginger paste.
  • Fry them till the raw smell goes off and add the chopped tomatoes.
  • Cook until the tomatoes turns mushy or soft.
  • Now add turmeric powder, garam masala powder, chilli powder,jeera powder and salt.
  • Cook for 3-4 minutes or until oil separates from the pan.
  • Add grated coconut and coconut milk at this stage and mix well.
  • Now add cashew- raisin paste and fried potatoes to the gravy and cook for few more minutes by adding water until the curry turns thick.
  • Now add the fried lentil cakes and sprinkle garam masala on top of it.
  • Remove from the flame and serve hot with rice.


  • Add fried lentil cakes to the gravy / curry before serving or else it would turn very thick.
  • Be careful while frying cooked cubed lentils because while frying few may break.

Are you interested in participating in our SNC Challenge every month… just click HERE


  1. Awesome made perfectly well... hope u enjoyed a lot :)

  2. Very delicious curry, looks perfect.

    today's post:

  3. Looks sooooooooooo inviting !

  4. Droolworthy and fingerlicking dhokar dalna, makes me hungry again.


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …