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A classic Bengali delicacy where steamed and fried egg cakes are simmered in a light, aromatic gravy with potatoes. This unique curry is a wonderful alternative to traditional lentil dhoka and pairs perfectly with steamed rice.
For 4 servings
Prepare the Egg Dhoka Batter
Steam the Egg Cake
Cut and Fry the Dhokas
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A classic Bengali delicacy where steamed and fried egg cakes are simmered in a light, aromatic gravy with potatoes. This unique curry is a wonderful alternative to traditional lentil dhoka and pairs perfectly with steamed rice.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 333.26 calories per serving with 10.8g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Base (Tadka)
Cook the Masala
Simmer the Dalna
Combine and Finish
Garnish and Serve
Replace the eggs with a traditional dhoka made from soaked and ground chana dal (split chickpeas) to make 'Dhokar Dalna'.
For a satvik version, omit the onions and garlic. Add a pinch of asafoetida (hing) to the hot oil and increase the amount of ginger paste slightly.
For a creamier and richer gravy, add 1 tablespoon of cashew paste or 2 tablespoons of whisked full-fat yogurt (curd) along with the tomato puree.
You can add other vegetables like green peas or cauliflower florets along with the potatoes for extra nutrition and texture.
Eggs are a primary ingredient, providing high-quality complete protein that is essential for muscle repair, immune function, and overall body maintenance.
The use of traditional spices like turmeric (containing curcumin), ginger, and garlic provides powerful anti-inflammatory and antioxidant properties that help strengthen the immune system.
Potatoes in the gravy are a good source of complex carbohydrates, providing sustained energy. They also contain essential nutrients like potassium and Vitamin C.
'Dhoka' traditionally refers to cakes made from ground lentils (like chana dal). In this recipe, 'Dimer Dhoka' is an innovative take where 'dhoka' means 'mock' or 'imposter', using steamed and fried egg cakes in place of the lentil ones.
It is a moderately healthy dish. The eggs provide high-quality protein, and the spices offer various health benefits. However, it involves shallow frying, which adds to the calorie and fat content. To make it healthier, you can air-fry or bake the dhokas instead of frying them.
One serving of Dimer Dhokar Dalna contains approximately 350-400 calories, depending on the amount of oil used and the size of the potatoes. This estimate includes protein from eggs, carbs from potatoes, and fats from the oil.
The dhokas can break if they are overcooked in the gravy or if stirred too vigorously. Add them to the gravy only after the potatoes are fully cooked and simmer for just 2-3 minutes. Also, ensure the besan (gram flour) is mixed well into the egg batter, as it acts as a binding agent.
Yes, you can steam, cool, cut, and fry the dhokas a day in advance. Store them in an airtight container in the refrigerator. When you are ready to cook, prepare the fresh gravy and add the pre-made dhokas at the end.
Absolutely. While potatoes are traditional and add body to the gravy, you can omit them or replace them with other vegetables like cauliflower, green peas, or paneer cubes.