Bengali Cuisine,

Dhokar Dalna / Cholar Dal er Dhokar Tarkary

July 24, 2015 Motions and Emotions 9 Comments

Bengalis are non-vegetarians and you will rarely find any vegetarian in this community. In West Bengal, most of the families eat vegetarian food on Thursday as it is known as Laxmi Bar (Worship Goddess Laxmi for Peace and Prosperity). Onion and garlic are also considered as non veg hence most of the authentic vegetarian Bengali dishes are cooked without onion and garlic. If there is no non-veg Bengalis preferred to eat some special dishes like chanar dalna, posto or dhokar dalna on their vegetarian day. Today I will share Dhokar dalna. In this dish gram dal is used to make dumplings  and they are emerged in no onion no garlic gravy. Nowadays you get ready mix dhoka powder, but I prefer to prepare it from the scratch. Here is the recipe for our dear readers.

Dhokar Dalna / Cholar Dal er Dhokar Tarkary 


For Dhoka

Gram Dal/ Cholar Dal (without skin) - 11/2 cup
Asafoetida - 1/4 teaspoon
Cumin Seeds - 1 teaspoon
Salt to Taste
Sugar - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Oil - 1 tablespoon + 1 cup for deep frying

For Gravy
Tomato - 1 medium, sliced
Cumin Seeds - 1 teaspoon
Bay Leaf  - 2
Ginger Paste - 11/2 teaspoon
Turmeric Powder - 1 teaspoon
Potato - 2 medium, peeled & quartered
Salt to taste
Sugar - 1/2 teaspoon
Green Chilli - 2
Red Chilli Powder - 1/2 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Oil - 2 tablespoon
Ghee - 1 teaspoon


For Dhoka

1. Soak the gram dal overnight and then grind it to make a smooth paste. Avoid adding water while grinding.

2. Now heat oil (1 tablespoon) in a pan and add asafoetida/hing and cumin seeds. Next add gram dal paste, salt, sugar and red chilli powder. Mix well and cook until the mixture leaves the side off pan.

3. Now grease a plate and spread the mixture over the plate keeping 1-2 cm thickness. Allow it to cool. Once cooled cut the pieces in diamond or rectangle or square shape.

4. Heat oil and deep fry these lentil cakes and Keep aside.

For Gravy

1. Parboil the potatoes (cook 70%) and keep them aside.

2. Heat oil and add bay leaf, hing and cumin seeds. Once the seeds start crackling, add tomato, ginger paste and green chilli.

3. In the mean while, take coriander powder, cumin powder, red chilli powder, turmeric powder and sugar and add 3 to 4 tablespoon water and make a thick paste.

4. Once the oil starts separating and the masala paste into it and cook well.

5. Next add potatoes and salt, cook for sometime (5 to 7 minutes).  Add 21/2 cups of warm water and cook for few minutes.

6. Finally, add the fried dhoka and boil for 5 minutes. Switch off the gas and add desi ghee on top.


  1. looks very delicious.. will try..

  2. looks really delicious...interesting recipe

  3. my neighbour used to prepare it :)love it

  4. nice to know about dhokar.....beautifully done without onion and garlic ....delicious ..will give a try soon...

  5. Interesting recipe.. bookmarking it

  6. Amar bhison priyo...sanibar chilo niramish r din..besirbhag din hoto. ..

  7. So interesting. I love to sample but making is another case.

  8. Interesting recipe to try it!!


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