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Dal Dhokli
Dal Dhokli is a one-pot meal prepared using toor dal and wheat flour dumplings with few spices. It is a traditional dish from India, which has various versions from different regions.
This is a Gujarati Dal Dhokli Recipe which tastes sweet and spicy.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Soaking Time
20
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
Gujarati, Indian
Servings
4
People
Ingredients
For Dal
1
Cup
Toor Dal (Washed & Soaked)
(Yellow Pigeon Pea)
2
Nos.
Tomatoes
Salt to taste
1/2
Tsp
Turmeric Powder
Water as required
For Dhokli
3/4th
Cup
Whole Wheat Flour
2
Tbsp
Gram Flour
(Besan)
Salt to taste
1/4th
Tsp
Turmeric Powder
(haldi)
1/2
Tsp
Red Chilli Powder
(Lal Mirch)
1
Tsp
Coriander Powder
(Dhania Powder)
1/4th
Tsp
Carom Seeds
(Ajwain)
1
Tsp
Oil
Water as required
First Tempering
1
Tbsp
Oil or Ghee
1
Tsp
Cumin Seeds
(Jeera)
1
Tsp
Ginger & Green Chilli
(Adrak & Hari Mirch)
1/4th
Tsp
Fenugreek Seeds
(Methi Dana)
1/4th
Tsp
Asafoetida
(Hing)
1/2
Tsp
Turmeric Powder
(Haldi Powder)
1/2
Tsp
Red Chilli Powder
(Lal Mirch Powder)
1
Tsp
Coriander Powder
(Dhania Powder)
Water as required
Other Ingredients
1
Tsp
Jaggery
(Gur)
1/4th
Cup
Peanuts
(Moongfali)
1
Tbsp
Ghee
1
Tbsp
Lime Juice
1
Tbsp
Coriander Leaves
Second Tempering (Optional)
1
Tsp
Ghee
1
Tsp
Red Chilli Powder
1/2
Tsp
Cumin Seeds
Instructions
Boil Dal -
Boil soaked dal with salt, turmeric and tomatoes for 3 whistles, one on high flame and two on low flame.
Open the cooker only when steam is released by itself.
Making Dhoklis –
In a mixing bowl, add whole wheat flour, salt, turmeric powder, red chilli powder, coriander powder, carom seeds (ajwain) and oil.
Mix everything well.
Adding water in small quantity and knead a stiff dough.
Cover and let it rest for 20 mins.
Divide the dough into equal balls.
Roll out the balls into desired thickness (it should neither be too thick nor thin), cut into diamond shape(equal pieces).
Set aside. Do not let it dry out.
First Tempering –
Heat oil in a pan. Splutter cumin seeds. Add ginger and green chilli paste. Cook for a min.
Add boiled tomatoes (boiled along with dal), crush them using the back of the spatula.
Let it cook for 3-4 mins. Add in fenugreek seeds (methi dana), asafoetida (hing), red chilli powder, coriander powder and salt.
Mix everything well and let it cook well.
Next add in boiled dal. Add water to adjust the consistency.
Cover and give it a boil.
To it add jaggery, peanuts and dhokli.
Gently mix everything well.
Cover and cook till dhoklis are done. It should be softer and well cooked. Make sure it should not turn mushy.
Finally add some ghee for the added flavour.
Second Tempering (Optional) –
Heat ghee in a tempering kadai.
Add cumin seeds and red chilli powder.
Give it a mix. Make sure it doesn’t burn.
Add right before serving.
Notes
Tips and Tricks –
While making second tempering, in case the spices start burning, add a dash of water to prevent burning.
Prepare in ghee for the added flavour and aroma.
Adjust the spices as per taste.
Add lots of fresh coriander leaves for the added freshness and flavour to the dal.
Keep the consistency of dal slightly thinner as dhoklis will absorb the water content, making it thicker.
Prefer to serve it the same day, the dhoklis stick to each other if refrigerated.