Banana Stem or Thorer Dhoka in Butter Masala | Kitchenstagram
Bengali cuisine is renowned for its rich diversity of flavours and textures. “Thorer Dhoka” or “Banana stem dhoka”, a cherished Bengali veg dish, is my mom’s specialty. I’ve infused a twist by crafting a luscious butter masala for this delicacy. Mom’s version abstains from onion and garlic, adding to its uniqueness. Thorer dhoka Butter Masala is a culinary creation that beautifully marries traditional Bengali flavours with innovative twists. The incorporation of banana stem adds a delightful crunch to the lentil based dhoka, while the introduction of butter masala elevates the dish to new heights of culinary excellence. Rooted in the rich culinary heritage of Bengal, this dish combines the earthy essence of Thorer Dhoka with the richness of butter masala. In a creative twist on the traditional recipe, the concept of thorer dhoka butter masala. Instead of the customary dalna, a rich and flavorful butter masala is prepared to complement the crispy dhoka. While the traditional Bengali “dalna”embodies a runny gravy without onion and garlic. The innovative take on this classic recipe involves serving the golden fried dhoka pieces enveloped in a luscious and aromatic butter masala gravy.
Dhoka is basically a Lentil cake prepared with Bengal gram aka chana dal or yellow split pea aka matar dal or some people also use Masoor dal. The term “Dhoka” translates to “Betrayal” in English and there’s a captivating story behind this name. During meatless day or religious occasions when children resisted vegetarian dishes, the lentil cake or dhoka was introduced as a cunning deception. Crafted from lentil the dhoka was prepared to resemble meat, thus luring the youngsters into relishing this deceptive delight. Over time, this culinary trick evolved into a cherished Bengali delicacy, celebrated for its unique flavours and intriguing origin.
The preparation of Thorer Dhoka is an intricate process that involves overnight soaking of chana dal. Once soaked, the dal is ground to a coarse paste along with chilies, zesty ginger, pungent garlic, fragrant asafoetida and salt. Meanwhile, the banana stem, known as “thore” in Bengali, is treated with care. Chopped into delicate pieces, the banana stem is then gently mashed to retain its distinctive crunch, a crucial element in the dhokas texture. The banana stem is harmoniously blended with the lentil batter, creating a symphony of flavours and textures. After combining lentil and banana stem, the batter is steamed to perfection. The result is a hearty lentil cake that, when cooled, is sliced into enchanting diamond or square shapes. To elevate the dish’s appeal, these savoury slices undergo a final transformation through frying. Whether deep fried or shallow fried, the dhoka emerges as a crispy, golden masterpiece, ready to be savoured. Then a luscious butter masala is conjured, a symphony of buttery richness and aromatic spices. The marriage of thorer dhoka and butter masala yields a dish that not only pays homage to its Bengali roots but also offers a fresh and delightful perspective. The fusion of texture and flavour creates a tantalizing symphony for the taste buds, offering a delectable contrast between the crispy dhoka and the creamy butter masala.
Serving options:
The fried version of Dhoka is enjoyed as a delightful snack, perfect for pairing with a cup of tea as an appetizer during gatherings. Thorer Dhoka Butter Masala can be relished as a main course, with the butter masala-coated Dhoka finding companionship with various accompaniments. Fro the quintessential luchi, plain rice, basanti pulao, roti, chapati to iconic Bengali fried rice, naan the possibilities are as diverse as they are tantalizing.
Ingredients:
Banana Stem Dhoka:
300 gm overnight soaked Bengal gram
300 gm banana stem, finely chopped
2 green chili
2 garlic cloves
1 inch ginger
½ tsp red chili powder
2 tsp salt, as per taste
2 tsp sugar
A pinch of asafoetida
Refined oil for frying
Gravy :
2 Onion, sliced
2 heaped tbsp ghee (clarified butter)
1 bay leaf
1 green cardamom
1 clove
1 tbsp ginger
2 dry Kashmiri chili
2 green chilies
2 garlic cloves
12 whole cashews
1 tsp red chili powder
4 tomatoes, cubed
Salt to taste
Spice mixture:
2 tbsp yogurt
1tsp red chili powder
1 tsp coriander powder
1 tsp turmeric powder
Butter Masala Gravy:
2 heaped tbsp butter
1 onion, finely chopped
1 tomato, finely chopped
1 tbsp honey
½ tbsp dried fenugreek leaf or kasuri methi
Salt, as per taste
Preparation:
Banana Stem Dhoka:
- Step 1: In a grinder add soaked Bengal gram, green chilies, ginger, garlic, asafoetida, red chili powder and salt, grind coarsely but uniformly. Set this mixture aside.
- Step 2: Mash chopped banana stem gently, to retain its distinctive crunch, a crucial element in the dhokas texture.
- Step 3: Combine the mashed banana stem mixture with Bengal gram mixture, adding sugar & thoroughly mix the ingredients.
- Step 4: Grease a pan and pour the batter into it, smoothing the surface evenly.
- Step 5: Steam dhoka for 15-20 minutes or until a toothpick or a knife inserted comes out clean, indicating its doneness.
- Step 6: Allow the pan to cool for 10-15 minutes before demolding the dhoka and cut into small diamond shaped or square pieces.
- Step 7: In a wok heat oil and fry the dhoka pieces on medium flame until they turns golden brown. Once fried strain them from the oil and set aside.
Spice mixture:
- Step 8: In a bowl combine red chili powder, coriander powder, turmeric powder with yogurt and set aside for later use.
Gravy:
- Step 9: Heat ghee in a wok, then add bay leaf, clove, green cardamom and saute them until they are fragrant. Next stir in ginger, onion & fry for 5-6 minutes. Next add garlic, green chilies, Kashmiri red chilies and cashews and fry for 2-3 minutes.
- Step 10: Then add the yogurt spice mixture and saute for 4-5 minutes, then add red chili powder, tomatoes and salt, cook for 5-6 minutes, then add water, cover and cook for 10-12 minutes.
- Step 11: Once the gravy is done and let it cool for 5-10 minutes. Then discard bay leaf, green cardamom, clove and blend the masala gravy with a hand blender.
- Step 12: Strain the gravy and set aside.
Butter Masala Gravy:
- Step 13: Heat butter in a wok, add chopped onion and fry for 7-8 minutes, then add finely chopped tomato and fry 5-6 minutes.
- Step 14: Next add the strained gravy, add salt if needed and let simmer for 8-10 minutes on low flame.
- Step 15: Now add fried dhoka, let simmer for 7-8 minutes on low heat and then add honey and crushed kasuri methi and let simmer for 2-3 minutes. Turn off the heat.
- Step 16: Garnish with fresh cream. Serve hot with luchi, plain rice, basanti pulao, roti, chapati, Bengali fried rice or naan.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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