1. Pressure cook the dal with 2 cups of water.
2. Mix the wheat flour with masalas (as specified with masalas to for wheat flour above) and oil and make semi soft dough, adding sufficient water.
3. Churn the dal and add water to make it thin.
4. Add in salt, ginger, chilly paste, Jaggery, kokum, little chopped coriander leaves, peanuts and cashew nuts.
5. Let this boil for 10 minutes.

For Tempering:

1. Heat the ghee; add the chopped chilies, mustard seeds, cumin seeds and fenugreek seeds.
2. When they splutter add cloves, cinnamon, asafetida and curry leaves.
3. Pour this tempering into the boiled dal and keep aside.
4. Roll out thin rotis into the already prepared dough.
5. Cut the chapatti into long strips and then cut them diagonally to make 4 pieces out of each strip.
6. These are called dhoklis.
7. If the dhoklis are kept in the dal for too long they will form lumps, so add these dhoklis into the dal one by one just 10 minutes before you want to eat.
8. Keep it to boil on a slow fire.
9. Stir at regular interval, so that the dhoklis do not stick to the bottom of the vessel on a slow fire for about 5-7 minutes.
10. Garnish with chopped coriander leaves.