{"id":21589,"date":"2025-10-28T23:52:27","date_gmt":"2025-10-28T23:52:27","guid":{"rendered":"https:\/\/tezgyan.com\/index.php\/2025\/10\/28\/dal-tikkad-recipe-simple-steps-to-make-this-rajasthani-delicacy-at-home-food-news\/"},"modified":"2025-10-28T23:52:27","modified_gmt":"2025-10-28T23:52:27","slug":"dal-tikkad-recipe-simple-steps-to-make-this-rajasthani-delicacy-at-home-food-news","status":"publish","type":"post","link":"https:\/\/tezgyan.com\/index.php\/2025\/10\/28\/dal-tikkad-recipe-simple-steps-to-make-this-rajasthani-delicacy-at-home-food-news\/","title":{"rendered":"Dal Tikkad Recipe: Simple Steps To Make This Rajasthani Delicacy At Home | Food News"},"content":{"rendered":"


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Last Updated:<\/span>

This traditional Rajasthani winter delicacy, is both flavourful and nutritious. It\u2019s best enjoyed with mixed dal, offering warmth and a hearty taste during cold days<\/h2>\n
\"Hot<\/p>\n

Hot dal is best served with tikkad and can be accompanied by ghee or butter for added flavour. (News18 Hindi)<\/p>\n<\/figure>\n

Hot dal is a delight in itself, but when paired with tikkad, the taste becomes simply unbeatable. Dal Tikkad is a traditional Rajasthani dish that is especially made in winter. It is tasty and nutritious, especially when served with mixed dal. Here is the easy recipe.<\/p>\n

Dal Tikkad Recipe (Rajasthani Style)<\/h2>\n

Ingredients:<\/h3>\n

For Dal:<\/h4>\n

Toor dal \u2013 1 bowl<\/p>\n

Masoor dal \u2013 1 bowl<\/p>\n

Chana dal \u2013 1 bowl<\/p>\n

Moong dal \u2013 1 bowl<\/p>\n

Urad dal \u2013 1 bowl<\/p>\n

Tomatoes \u2013 3 (finely chopped)<\/p>\n

Whole red chillies \u2013 4<\/p>\n

Whole coriander \u2013 1 teaspoon<\/p>\n

Cloves \u2013 4<\/p>\n

Black pepper \u2013 4<\/p>\n

Oil \u2013 \u00bd bowl<\/p>\n

Ground red chilli \u2013 1 teaspoon<\/p>\n

Coriander powder \u2013 1 teaspoon<\/p>\n

Turmeric \u2013 1 teaspoon<\/p>\n

Garam masala \u2013 1 teaspoon<\/p>\n

Salt \u2013 to taste<\/p>\n

For Tikkad:<\/h4>\n

Wheat flour \u2013 1 bowl<\/p>\n

Gram flour \u2013 \u00bd bowl<\/p>\n

Fennel \u2013 \u00bd teaspoon<\/p>\n

Cumin \u2013 \u00bd teaspoon<\/p>\n

Turmeric \u2013 \u00bd teaspoon<\/p>\n

Salt \u2013 to taste<\/p>\n

Oil \u2013 2 teaspoons (for kneading)<\/p>\n

Water \u2013 as needed<\/p>\n

Method:<\/h3>\n

How To Make Dal:<\/h4>\n

Wash all the dals and put them in a cooker, cook for 4 whistles. Heat oil in a pan, add whole spices. Then add tomatoes and saut\u00e9. Add ground spices and mix the cooked dal into it. Mix the dal well and cook for a while.<\/p>\n

How To Make Tikkad:<\/h4>\n

Mix flour and gram flour, add all dry spices and salt. Add oil and knead a stiff dough with water. Cover the dough and let it rest for 10 minutes. Make small balls and roll them out, cook on a griddle on low heat.<\/p>\n

Serving Method:<\/h2>\n

Hot dal is best served with tikkad and can be accompanied by ghee or butter for added flavour.<\/p>\n

Location :<\/span><\/p>\n

Rajasthan, India, India<\/span><\/p>\n<\/div>\n

First Published:<\/span><\/p>\n
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October 28, 2025, 17:25 IST<\/p>\n<\/div>\n<\/div>\n

News<\/a> lifestyle<\/a> food<\/a> Dal Tikkad Recipe: Simple Steps To Make This Rajasthani Delicacy At Home<\/span><\/div>\n
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Last Updated:October 28, 2025, 17:25 IST This traditional Rajasthani winter delicacy, is both flavourful and nutritious. It\u2019s best enjoyed with mixed dal, offering warmth and a hearty taste during cold days Hot dal is best served with tikkad and can be accompanied by ghee or butter for added flavour. (News18 Hindi) Hot dal is a…<\/p>\n","protected":false},"author":1,"featured_media":21590,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-21589","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle"],"_links":{"self":[{"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/posts\/21589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/comments?post=21589"}],"version-history":[{"count":0,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/posts\/21589\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/media\/21590"}],"wp:attachment":[{"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/media?parent=21589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/categories?post=21589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tezgyan.com\/index.php\/wp-json\/wp\/v2\/tags?post=21589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}