Serves – 4-5
For chakolya dough
- Wheat flour – 2 cups
- Salt to taste
- Oil – 1 tsp
For Varan / dal
- Toor dal – 1 cup
- Turmeric powder – ½ tsp
- Asafoetida (hing) – ¼ tsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Garlic cloves – 20-25
- Curry leaves – 10-12
- Green chillies – 5-6 (cut into small pieces)
- Goda masala – 1 tsp (Optional)
- Jaggery or sugar– 1 tsp (Optional)
- Some coriander leaves
- Oil – 1 and ½ tbsp
- Sajuk tup (clarified butter) and Fresh lemon juice while serving
- Salt to taste
How to make chakolya / Varan phal ?
Watch video on YouTube;
- Wash toor dal and add water, turmeric powder, asafoetida and salt to taste. Pressure cook until tender.
- Till the time dal is cooking, make dough for chakolya. For dough, Sift flour and add salt to taste.
- Now start adding little water at a time and keep kneading. Dough should be little bit stiff.
- Apply few drops of oil on top and let it rest for 10 minutes.
- Make medium sized balls out of it and roll them like a thin roti.
- Cut it into square or diamond shapes.
- In a mortar and pestle, grind garlic coarsely.
- Heat up oil in a big vessel. Once oil is hot enough, add mustard seeds, cumin seeds, curry leaves, green chillies, and garlic paste and sauté until garlic gets cooked and turns light brown.
- Now put cooked dal and mix well. You may add little goda masala and jaggery at this point.
- Consistency of the dal should be thin as we are going to add chakolya in it, dal will thicken up. So add water and adjust the consistency.
- When dal comes to nice boil, add coriander leaves and start adding dough pieces in it.
- Let them cook completely in a dal. It may take around 15-20 minutes. Check the seasoning and add salt if required.
- Add jaggery or sugar.
- Cover and allow it to simmer on low heat for 5 minutes and chakolya / varanphal is ready.
- Add dollop of ‘sajuk tup’ and squeeze fresh lemon juice while serving. Serve it hot with roasted papad and any pickle of your choice.