Nov 26, 2014

Dal Dhokli Recipe / Gujarati Daal Dhokli Recipe

This is totally new to me, i have seen this in few blogs and in few shows. But never thought of making it in my home. Few weeks back, i was thinking what to do for lunch since hubby and I are in no rice diet, so i would be making roti or chapati for lunch. I just want to make a different one, then this recipe came to my mind and i tried it. It was delicious..

Hope you will try this out and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 45 mins to 1 hour
Serves : 4


For Dal:
Toor Dal / Tuvaram Paruppu - 1/2 cup
Water - 2 cups + as needed
Turmeric Powder / Manjal podi - 1/2 tsp
Chilli Powder - 1 tsp
Mustard Seeds / Kaduku - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Fenugreek Seeds / Methi / Vendayam - 1/4 tsp
Ginger - 1 tsp grated
Green Chilli - 1 finely chopped
Bay Leaf - 1
Cinnamon / Pattai - Small piece
Curry leaves a sprig
Asafoetida / Hing / Kaya Podi a pinch
Lemon Juice to taste
Salt to taste
Oil / Ghee - 2 tsp
Tamarind Pulp - 1 tblspn or to taste
Jaggery / Sugar - 1 tsp or to taste
Coriander leaves a small handful finely chopped

For Dhokli:
Wheat Flour / Atta - 1/2 cup
Gram Flour / Besan - 1 tblspn
Chilli powder - 1/2 tsp
Turmeric powder / Manjal podi - 1/2 tsp
Salt to taste
Ajwain / Carom Seeds / Omam - 1/2 tsp
Asafoetida / Hing / Kaya podi - a pinch
Oil - 1 tblspn
Water as needed


Start by making dhokli dough. Take all the ingredients in a bowl except oil and water. Add in oil and rub well, so it is distributed evenly. Now add water and make a dough. Cover and let it rest till you cook dal.

Take toor dal, turmeric powder and water in a pressure cooker. Cook it for 6 whistle, simmer for 10 mins. Turn off the heat and let them steam go all by itself. Now open it and mash it slightly..The dal should be completely mashed.

Now heat oil in a pan, and add in mustard, cumin, fenugreek, cinnamon, bay leaf, curry leaves and saute for 30 sec.

Add in remaining ingredients till lemon juice and saute for 30 sec.

Now add in cooked dal, salt, tamarind, extra water, jaggery and mix well.

Bring this to a boil. 

While the dal is boiling, make the dhokli, roll the dough into thin chapati. cut into diamonds.

Now when the dal boils, add in dhokli one by one. The dal should be in rolling boil, dont add it in one go, add one by one..

Once everything is added, simmer the pan, cover and cook for 8 to 10 mins.

Now turn off the heat and add coriander leaves, lemon juice,

Mix well. Serve warm.


1)The dal should be really watery, because when u add the dhokli it will thicken up a lot.
2) You have to bring the dal to a rolling boil before u add dhokli in. Add it slowly. Dont add it in one go, then it will stick together.


Start by making the dough for dhokli

Take wheat flour in a bowl

add in some gram flour

and some ajwain

add in salt, chilli powder and turmeric powder

add in some asafoetida

pour in oil

rub well

add in water

make a stiff smooth dough

cover and let it rest
Now make the dal...

add water to dal

add in turmeric powder

mix well

pressure cook

I cooked it till the dal is mushy

just like this..

Now take ingredients for the seasoning

heat oil or ghee in a pan

add mustard, cumin and fenugreek

add in cinnamon, bay leaf and curry leaves

add in grated ginger

chopped green chillies

a dash of chilli powder and salt

add in some asafoetida

saute for 30 sec

pour the dal in

add lots of water..this should be really watery because
they will thicken as you add the dhokli

add in tamarind pulp

some jaggery

mix well and bring it to a boil

While the dal is boiling, i took a portion of dough

rolled it out into thin sheet

cut it into diamonds

now the dal is boiling

add the dhokli one by one in

once all the dhokli is added

simmer it

cover and cook


add in coriander leaves

and some lemon juice

mix well



  1. looks yummy, let me try. The stove I see in picture is bigger size. Is it in built or what is that.


  2. Very new and look delicious aarthi.. wish to relish the bowl..

  3. Looks delicious...but how long should the dhokli cook

  4. @AnonymousFor lighting and picture sake, i took pics on my table.


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