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Why Is It Called Dhoka And The Secret To Making Soft Dhokar Dalna
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News18•12-10-2026, 13:27
Why Is It Called Dhoka And The Secret To Making Soft Dhokar Dalna
- •Dhokar Dalna is a traditional Bengali vegetarian dish prepared with chana dal shaped into diamond cakes and cooked in gravy.
- •The dish got its name because it was historically served to vegetarians to trick them into thinking they were eating meat.
- •Mix 1 to 1.5 teaspoons of all-purpose flour (maida) per cup of lentil paste to keep the dhokas soft and prevent them from breaking in the gravy.
- •Semolina (suji) or gram flour (besan) can also be used as alternatives to absorb excess moisture.
- •Fry the dhokas on medium heat until golden brown and avoid over-drying the lentil paste in the pan.
Key Questions Answered
In the olden days, dhoka was served to vegetarians to fulfill the lack of non-vegetarian food. People would be fooled into thinking they were eating meat, which is how the dish got its name.
For every 1 cup of dal, you should mix 1 to 1.5 teaspoons of all-purpose flour (maida), which absorbs excess moisture to keep the dhokas soft and prevent them from breaking in the gravy. Alternatively, you can use semolina or gram flour.
Soak chana dal overnight, grind it with minimal water and spices, and stir it in a pan with asafoetida until it leaves the sides, ensuring it does not dry out too much. Press it onto an oiled plate while hot, cut into diamond shapes, and fry on medium heat until golden brown.
