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    Home » Recipes » Breakfast Menu

    Dal Pakwan Recipe | Sindhi Breakfast

    November 9, 2014 by Raks Anand 19 Comments / Jump to Recipe

    Dal pakwan is one of the popular Sindhi special food, breakfast menu. Learn how to make the crispy puri, chana dal combo for it.

    dal pakwan recipe
    Popular Sindhi food - Dal Pakwan

    I heard this for first time when my friend Sangeeta said she made this for breakfast. I requested the recipe and promised her that I will post it for my Breakfast menu series.

    This is my most favorite followed by Sindhi curry, Sindhi koki and pakoda kadhi I learnt from her.

    Jump to:
    • Recipe card
    • Stepwise photos
    • Prepare puri

    I was so excited to try this when I heard the recipe because, it had all my favorite in it. The pakwan is crisp factor and do we need anything else?

    sindhi dal pakwan

    So this week, instead of linking my old recipes, its a new recipe post with this famous Sindhi Dal Pakwan. She told they make this in Sundays specifically.

    Like my Sindhi lunch menu this is also one of my favorite now! Today I made this and gave it to Aj first, he first told he wasn’t hungry seeing that I tried something new. Then I told just taste I will give you later.

    When he tasted his first bite, he wanted more and he finished his breakfast too. Later, I gave to Vj he too loved it. No points for guessing that I too loved it.

    This had my favorite green chutney, sweet chutney, raw onion combo. So obvious that I loved it. Here! This week breakfast menu is a recipe post by itself. Enjoy and do try it, you are going to love it too, its easy as well.

    In this post, I have shared how to make dal pakwan at home. Let's see how to make it.

    Recipe card

    dal-pakwan-sindhi
    Print Pin
    5 from 3 votes

    Sindhi Dal Pakwan

    Sindhi Dal pakwan is a special breakfast menu. Learn how to make the crispy puri, chana dal combo for it.
    Course Breakfast
    Cuisine Sindhi
    Prep Time 10 minutes
    Cook Time 25 minutes
    Soak time 1 hour
    Servings 4 People

    Equipments (Amazon Affiliate links)

    • pressure cooker
    Cup measurements

    Ingredients

    Ingredients for Poori (Pakwan)

    • 1 cup All purpose flour Maida
    • 1 teaspoon Cumin seeds
    • Salt
    • 1 tablespoon Oil + for deep frying

    Ingredients for Dal

    • ¾ cup Chana dal
    • 1 teaspoon Red chilli powder
    • ¼ teaspoon Turmeric powder
    • 1 teaspoon Cumin seeds
    • ⅛ teaspoon Asafoetida
    • 2 tablespoon Oil

    To serve

    • 1 Onion finely chopped
    • Green chutney As needed
    • Sweet chutney As needed
    Prevent your screen from going dark

    Instructions

    Dal

    • Soak channa dal for atleast an hour  (or overnight). Heat a small pressure cooker with 2 teaspoon of oil, add asafoetida, drained dal and give a stir for a minute.
    • Add salt, turmeric and 1 & ½ cups water.
    • Give 3 whistles and after 3rd whistle keep the flame in low for 5 mins.
    • Open the cooker, heat a pan with oil, temper with cumin seeds, switch off the flame and add red chilli powder.
    • Add it to the cooked dal. Stir well and heat again to bring it to boil.
    • The dal should be half mashed for creaminess and half seen. And adjust water consistency if its too thick.

    Pakwan

    • For the Pakwan, mix maida, salt, cumin seeds, oil well and add water to make a smooth dough.
    • It should not be sticky, it should be a smooth and on tighter side.
    • Keep aside for 15 mins and again knead to make it smooth.
    • Make equal sized balls out of it.
    • Roll each to thick pooris. Prick well everywhere with a fork to prevent puffing.
    • Roll everything and repeat the same.
    • Heat oil in kadai and put the flame to low.
    • Drop the puri one at a time and cook in low flame or medium flame, until the bubble ceases. At no point, the flame should be high.
    • The puri should not puff and it should be super crisp like Papdi. So cook for long time in low flame to ensure the colour remains golden, yet the poori turns crisp.
    • Once light and crisp, drain over paper towel.

    Notes

    • You can add a ½ teaspoon amchoor powder, garam masala too in dal while tempering.
    • Soaking dal makes it soft textured.
    • Prick puris both the sides to prevent them puffing.
    • Oil temperature should be maintained moderate to ensure evenly crispy purri.
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    Stepwise photos

    1. Soak chana dal for at least an hour  (or overnight). Heat a small pressure cooker firstly with 2 teaspoon of oil, add asafoetida, drained dal and give a stir for a minute.

    chana dal, asafoetida

    2. Then add salt, turmeric and 1 & ½ cups water. Give 3 whistles and after that 3rd whistle keep flame in low for 5 mins. 

    salt, turmeric, water
    Before cooking dal

    3. Open the cooker. Heat a pan with oil, temper with cumin, switch off the flame and add red chilli powder. Mix it to the cooked dal.

    temper dal
    After pressure cooking

    4. Stir well and heat again to bring it to boil. The dal should be half mashed for creamy texture and half seen. And adjust water consistency if its too dry.

    mix in
    Mix tempering to dal

    Prepare puri

    5. For the poori/ Pakwan, mix maida, salt, cumin, oil well and add water to make a smooth dough. It should not be sticky, it should be a smooth and on tighter side. 

    dough for pakwan
    Stiff dough for crisp results

    6. Keep aside for 15 mins and again knead to make it smooth. Then make equal sized balls out of it.

    divide dough
    resting time helps easy to handle dough

    7. Roll each to thick pakwan (puris). Prick well everywhere with a fork to prevent puffing. Roll everything and repeat the same.

    rolled pakwan
    Pricking prevents puffing

    8. Heat oil in kadai and put the flame to low. Drop the pakwan one at a time and cook in low flame or medium flame, until the bubble ceases. At no point, the flame should be high.

    The puri should not puff and it should be super crisp like Papdi. So cook for long time in low flame to ensure the colour remains golden, yet the puri turns crisp. 

    Finally drain in paper towel.

    deep fry
    crisp pakwan

    Serve with generous dash of sweet chutney, green chutney and chopped onions along dal pakwan.

    Dal pakwan
    Dal pakwan - Serving suggestion

    Other Breakfast menu ideas

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      Saravana bhavan Mini tiffin, Special breakfast
    • south Indian brunch ideas, recipes
      South Indian brunch ideas - Brunch Menu 1
    • Idiyappam varieties
      Idiyappam varieties | Breakfast idea
    • khara bath, kesari bath
      Chow chow bath South Indian breakfast (Menu 17)

    Reader Interactions

    Comments

    1. Sangeetha Nambi

      November 09, 2014 at 6:45 am

      Super tasty dish, love it ! Have a doubt why the ingredient's header says "grilled veg....." Is it a typo ?!

      Reply
    2. Divs

      November 09, 2014 at 8:38 am

      Mmm Sindhi's really know how to eat. I can imagine how this delicious combo of dal + chat chutneys and crunchy pooris would make for a yummy meal! have to try real soon.

      Reply
    3. Deepa N

      November 09, 2014 at 8:59 am

      Yes , I agree with you 🙂

      Reply
    4. Deepa N

      November 09, 2014 at 9:24 am

      This comment has been removed by the author.

      Reply
    5. Deepa N

      November 09, 2014 at 9:28 am

      Excellent clicks, good presentation 🙂

      Reply
    6. Ambika

      November 09, 2014 at 10:51 am

      hi raks

      Reply
    7. Raks anand

      November 09, 2014 at 11:19 am

      Yeah typo, edited now 🙂

      Reply
    8. Durga Karthik.

      November 09, 2014 at 12:48 pm

      Have never tried Sindhi food.And a best option to finish my Channa dal before my India visit.Thanks.

      Reply
    9. Niloufer Riyaz

      November 09, 2014 at 12:59 pm

      Bought back memories! long time since I made this ! absolutely delicious!!

      Reply
    10. Hema Srivastava

      November 10, 2014 at 7:02 am

      tasty,tasty

      Reply
    11. Anjali Swaroop Kiran

      November 13, 2014 at 7:26 am

      Raks it's really time to change tat kadai it too wore out and over used, using tat kadai for cooking food even is unhealthy. So trash it soon. By the way good recipe keep going.

      Reply
    12. Raks anand

      November 13, 2014 at 7:28 am

      Its not non stick, its indolium used for deep frying alone, that's why it looks like that 🙂 Anyways thank you for your feedback. I will try to find a new one before changing it.

      Reply
    13. sujatha thamby

      November 14, 2014 at 8:50 am

      5 stars
      Hi Raks,
      Tried it...So YUMMMMMMYYYY!!! My family loved it.
      Thank you for a precise post and perfect pic.....
      My recipe for tomorrow is baked aubergine.will give u the feedback tomorrow

      Reply
    14. sujatha thamby

      November 14, 2014 at 8:50 am

      Hi Raks,
      Tried it.....YUMMMMYYY!!! My family loved it.Thank you.
      tomorrow I'm going to try baked aubergine....will let u know tomorrow

      Reply
    15. gauri thakar

      November 23, 2014 at 4:54 am

      Hi
      Veryy nice receipe
      can i suggest smth
      in puri add little bit of besan and sooji

      Reply
    16. Hema Srivastava

      August 24, 2015 at 4:53 am

      yum yum

      Reply
    17. Adesara Sweta

      September 28, 2016 at 11:58 am

      5 stars
      i tried it today its super delicious... my family totally loved it....

      Reply
    18. swati m

      June 29, 2017 at 3:53 pm

      Once I went to a marriage, there I tasted this for the very first time. I was looking for the recipe. Thanks for posting.

      Reply
    19. Bharathi

      September 18, 2018 at 11:30 am

      Wow Raks, am big fan of you and tried many recipes from your post. Thanks for awesome recipe again��

      Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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