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Dal Dhokli

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.
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 20 minutes
Total Time 40 minutes
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.