Indian
VeganDal dhokli for toddlers
Wheat dumplings in dal for toddlers
12m+ · Little turmeric wheat dumplings simmered soft in a mild toor dal with tomato
In Ahmedabad pols and Surat kitchens dal dhokli is the Sunday one-pot lunch: diamonds of spiced wheat dough cooked straight in tangy toor dal. This toddler version, for children from 12 months, keeps the soft pasta-like pieces small, leaves out the chilli, peanuts and cloves, and uses only a pinch of jaggery so the dal stays sweet-sour the way Gujarati families like it. It is cooked in oil, so it is dairy free and vegan. It contains wheat (gluten); there is no milk, egg, nuts or soya. Chef's tip: roll the dough thin, about 2 mm; thick dhokli stay chewy in the middle.
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 150 kcal
Baby & toddler safety
- Age: from 12 months+.
- Allergens: contains gluten (wheat, barley, rye or oats). Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
For the dal
- 2 ⅞ oz toor dalrinsed and soaked for 30 minutes
- 3 ¼ cups water
- ½ tsp ground turmeric
- 1 tomatofinely chopped
- 2 tsp sunflower oil
- ½ tsp cumin seeds
- ½ tsp jaggerykeep it very low
- 1 tsp lemon juice
For the dhokli
- 2 ⅞ oz wholewheat flour (atta)
- ¼ tsp ground turmeric
- 1 tsp sunflower oil
- 3 tbsp water
Tick what you have; the rest goes in the basket.
Method
0/10 doneStep 1: Put 2 ⅞ oz toor dal, 1 ½ cups water and ½ tsp ground turmeric in a pressure cooker and cook for 3 whistles, or simmer in a covered pan for 30–35 minutes, until the dal is completely soft and falls apart.
25 minStep 2: While it cooks, mix 2 ⅞ oz wholewheat flour (atta), ¼ tsp ground turmeric and 1 tsp sunflower oil, then add 3 tbsp water little by little and knead into a firm, smooth dough. Cover and rest for 10 minutes.
10 minStep 3: Whisk the cooked dal until smooth, then add the rest of 1 ½ cups water: it should be thin, like single cream, because the dhokli thicken it.
Step 4: Heat 2 tsp sunflower oil in a wide pan over a medium heat, add ½ tsp cumin seeds and let it sizzle for 20 seconds. Add 1 tomato and cook for 3 minutes until soft.
3 minStep 5: Pour in the dal, add ½ tsp jaggery and bring to a gentle boil.
Step 6: Roll the dough out to about 2 mm thick and cut into small diamonds, about 1.5 cm across, so they are toddler-bite-size.
Step 7: Drop the pieces into the simmering dal one by one, stirring gently. Common mistake: tipping them in together, which makes them stick into a lump, or using dal that's too thick, which leaves them raw and doughy inside.
2 minStep 8: Simmer on a low heat for 10–12 minutes, stirring now and then, until the dhokli are tender right through when you cut one, and the dal has thickened to a soupy stew.
12 minStep 9: Stir in 1 tsp lemon juice. Cool to warm, then cut any larger pieces smaller and mash a little for younger toddlers. Adults can add salt and chilli to their own bowls.
Step 10: Cool any leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze in small portions for up to 1 month. The dal thickens as it stands, so loosen with boiled water Reheat only once, until piping hot all the way through, then let it cool to warm before serving.
KrazyBadal
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