Dal Dhokli Recipe with step by step pictures & video. Learn how to make traditional Gujarati dal Dhokli recipe at home made the authentic way. Dal dhokli is an Indian pasta like dish made with rolled & cut wheat flour dough which is cooked in spiced sweet and sour dal. This. is a comforting and filling dish from Gujarat.
Dal Dhokli
This recipe is totally new to me, I have seen this in many youtube videos. 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.
Table of Contents
What is Dal Dhokli?
Dal Dhokli is a Gujarati Pasta like dish which is so comforting, tasty and nutritious. The dish is very popular in and around many parts of India. Rolled & cut whole wheat dough is simmered in sweet and sour (khatti meethi dal).
There are three components for this dish. Making atta dough and rolling dhokli, making dal, combining both to make dal dhokli.
About Dal Dhokli
Dal dhokli is an Indian dumpling soup which is hearty, healthy and very nutritious. Traditionally dal dhokli is made with leftover dal and leftover chapati dough. Leftover dal from the day before is boiled with lots of fresh coriander leaves and the dough is flattened using rolling pin and dropped into the boiling dal to make dal dhokli.
The dough for the dhokli is made with wheat flour and gram flour combined with spices and carom seeds. The dough is rolled and cut into diamonds using a knife or pizza cutter.
The dal for dal dhokli is a sweet and sour toor dal spiced with whole spices. Instead of toor dal you can use any dal like masoor dal or a combination of dals known as panchmela dal. Getting the dal perfect and flavourful is important for the taste of dal dhokli. Check out my Gujarati Dal .
Make sure you bring the dal to a full boil before adding dhokli so the pasta doesn't stick or clump to each other. Also the dal should be pretty watery before adding the dhokli. As soon as the dhokli is added and boiled, the dal will get thicker in consistency. Also don't skip the coriander leaves and lemon juice in the end to add a fresh taste to it.
Dal dhokli is made for people who are recovering from fever because it is light, filling and so comforting.
Similar Dal Recipes to Try
Watch Dal Dhokli Video
Dal Dhokli Ingredients
These are the ingredients for Making Dhokli Dough (Whole wheat Dough)
Wheat Flour - using whole wheat flour specially chakki atta makes this dish so hearty and wholesome.
Gram Flour - I like to use some gram flour also known as chickpea flour or besan to make the dough. It provides a slightly nutty flavour to the pasta.
Spice powders - I added some chilli powder, turmeric powder and asafoetida to the dough to provide some flavour to the dough.
Carom Seeds - helps will digestion and gastric issues. It also helps with flavourfing the dough.
Oil or Ghee - a small amount of oil or ghee is added when kneading the dough to make the dough more chewy.
These are the ingredients for Making Dal for Dal Dhokli (Khatta meetha dal)
Toor Dal - The dal for dal dhokli is a sweet and sour toor dal spiced with whole spices. Instead of toor dal you can use any dal like masoor dal or a combination of dals known as panchmela dal. Getting the dal perfect and flavourful is important for the taste of dal dhokli. Check out my Gujarati Dal .
Tamarind - tamarind along with the lemon ujuice added in the end provides the tang (khatta) taste to the dal.
Jaggery - like all gujarati dishes you need to use jaggery or sugar to sweeten your dal.
Spice Powders - basic spices like chilli powder and turmeric powder is added in the dal.
Whole Spices - tempering whole spices in oil or ghee is one of the main flavouring for the dal. I use mustard, cumin, fenugreek, bay leaf, cinnamon and curry leaves. Asafoetida is added along with some grated ginger for flavouring.
Coriander Leaves & lemon - add lots of fresh coriander leaves and lemon juice to brighten this dish and give more fresh flavour.
5 Steps Daal Dhokli Recipe
Making Dough - combine all the ingredients in a bowl and make it into a dough. Let the dough rest while you make the dal. In fact you can make the dough 2 days in advance and store in fridge covered in a container.
Cooking Dal - i used toor dal to make daal dhokli. you can use a combination of dals for this recipe. also you can cook dal in cooking pot which will take some time. Else you can cook in an instant pot.
Making Daal for Dal Dhokli - dal dhokli is a gujarati dish so the dal is sweet and sour in taste which makes it so delicious. Also the dal should be pretty watery before adding the dhokli. As soon as the dhokli is added and boiled, the dal will get thicker in consistency.
Rolling Dough to make dhokli - make sure you roll the dough pretty thin so it cooks faster and the texture is more delicious.
Cooking Dal Dhokli - Make sure you bring the dal to a full boil before adding dhokli so the pasta doesn't stick or clump to each other. Also don't skip the coriander leaves and lemon juice in the end to add a fresh taste to it.
How to Make Dal Dhokli (Stepwise Pictures)
Ingredients for Dhokli Dough
Make Dhokli Dough
1)Start by making dhokli dough. Take wheat flour in a bowl.
2)Add in some gram flour, gram flour adds sweet nutty velvety texture to the dough.
3)Add some carom seeds. Carom seeds also known as ajwain not only helps with the flavour but also helps in digestion.
4)Add in turmeric powder, chilli powder and salt to the wheat flour.
5)Add in asafoetida. Asafoetida adds flavour and helps in digestion.
6)Now add in oil or ghee to the wheat flour. This makes the dhokli dough soft and also helps remove the raw smell from the dough.
7)Rub the oil into the wheat flour which creates a shortcrust effect in the dough.
8)Pour water into the flour and mix well.
9)Knead the dough till it soft and even.
10)Cover the dough with a lid and set aside till you make dal for the dhokli.
Cooking Dal
11)Take toor dal in a pressure cooker. Wash it multiple times in water and set aside.
12)Cover with water.
13)Add in turmeric powder.
14)Mix well.
15)Cover and pressure cook for 6 whistle. Simmer for 10 mins.
16)Mash the dal really well and set aside.
17)The dal should be this consistency. It has to be mashed well and the consistency should be watery.
Ingredients for Dal Dhokli
Prepare all the ingredients for making sweet and sour dal.
Making Dal for Dal Dhokli
18) Heat oil or ghee in a pot.
19)Add in mustard seeds, cumin seeds, fenugreek seeds and let them sizzle in the oil. Always cook the spices on low to medium heat else it may burn.
20)Now add in some more spices like cinnamon, curry leaves and bay leaf. Let them cook on low heat so it doesn't burn.
21)Add in grated ginger and stir fry in the oil for a minute to release the flavour.
22)Add in chopped green chillies and mix well.
23)Add in red chilli powder and salt. Mix well in the oil.
24)Add in asafoetida. Mix well in the oil.
25)Mix well the spices in the oil so it blooms in the oil.
26)Add in the cooked mashed dal mixture.
27)Pour in water to dilute the dal. The dal mixture should be watery in consistency.
28)Add in tamarind pulp and mix well.
29)Add in some jaggery and mix well. If you don't have jaggery you can use some sugar.
30)Mix the dal really well and allow them to come to a full boil. You can taste and adjust the tamarind, salt and jaggery in this to taste.
Roll Dhokli Dough
31)Take small portion of dough on a rolling board. Roll the dough using rolling pin.
32)Roll the dough into a thin chapati like.
33)Cut the dough into small diamonds.
Cooking Dhokli in dal
34)Bring the dal to a full boil. Taste the dal at this time and adjust tamarind, salt and jaggery in this to taste.
35)Drop the dhokli into the boiling dal. Make sure to drop them one a time so it doesn't clump together and cooks more evenly.
36)Make sure the dal is rolling boil, so the dhokli doesn't stick to the pan. Let the dhokli boil in the dal for few minutes.
37)Cover the pan with lid and cook on low heat till dhokli is cooked completely.
38)Dal dhokli is ready. You can taste and adjust the tamarind and jaggery at this point.
Finishing Dal Dhokli
39)Add in a handful of coriander leaves.
40)Add in some lemon juice and mix well.
41)Dal dhokli is ready to serve.
42)Enjoy.
Expert Tips
- The dal should be thin and watery in consistency before adding the dhoklis, because when u add the dhokli it will thicken up a lot.
- You have to bring the dal to a rolling boil before u add dhokli in. Add it slowly. Don't add it in one go, then it will stick together.
- Make sure you taste and adjust tamarind, salt and jaggery in the dal to get tasty dal.
- You can make the dal and dhokli dough the day before and make dal dhokli the next day.
- When cooking dal, you can add a handful of peanuts.
Storage & Serving
Cooked dal dhokli tends to absorb the dal as it cools and gets gummy in texture. So it is not recommended to store cooked dal dhokli. You can store the dal and the dhokli dough separately in fridge in an air tight container upto 2 to 3 days. At the time of serving combine both together and cook.
Dal Dhokli taste best when served hot as soon as it is cooked.
FAQ
What is dal dhokli made of?
Dal Dhokli is a Gujarati Pasta like dish which is so comforting, tasty and nutritious. The dish is very popular in and around many parts of India. Rolled & cut whole wheat dough is simmered in sweet and sour (khatti meethi dal).
Is Dal Dhokli good for health?
Dal dhokli is made with whole wheat flour, dal and spices. It is rich in protein, fibre and carb which makes it a healthy wholesome dish.
More Gujarati Recipes to Try
📖 Recipe Card
Dal Dhokli Recipe | Traditional Gujarati Daal Dhokli Recipe
Equipment
- Mixing Bowl
- Cooking pot
- Rolling Pin & Chakli
- Knife or Pizza Cutter
- Pressure cooker
Ingredients
For Boiling Dal
- ½ cup Toor Dal
- 3 cups Water + as needed
- ½ tsp Turmeric Powder
For Khatta Meetha Dal
- 2 tbsp Oil | Ghee
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- ¼ tsp Fenugreek Seeds
- 1 piece Cinnamon
- 1 no Bay Leaf
- 1 sprig Curry leaves
- 1 tbsp Ginger grated
- 1 no Green Chilli finely chopped
- ¼ tsp Asafoetida
- 1 tsp Chilli Powder
- 1 tbsp Tamarind Pulp or to taste
- 1 tsp Jaggery | Sugar or to taste
- Salt to taste
- 2 tbsp Lemon Juice to taste
- ¼ cup Coriander leaves a small handful finely chopped
For Whole Wheat Dough (Dhokli Dough)
- ½ cup Wheat Flour
- 1 tbsp Gram Flour
- ½ tsp Chilli powder
- ½ tsp Turmeric powder
- ½ tsp Carom Seeds | Ajwain
- ¼ tsp Asafoetida
- 1 tbsp Oil
- Salt to taste
- Water as needed
Instructions
- 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 make the dal. heat oil in a pan, and add in mustard, cumin, fenugreek, cinnamon, bay leaf, curry leaves and saute for 30 seconds. Add in remaining ingredients till lemon juice and saute for 30 seconds. Now pour 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, don't 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.
Video
Notes
- The dal should be thin and watery in consistency before adding the dhoklis, because when u add the dhokli it will thicken up a lot.
- You have to bring the dal to a rolling boil before u add dhokli in. Add it slowly. Don't add it in one go, then it will stick together.
- Make sure you taste and adjust tamarind, salt and jaggery in the dal to get tasty dal.
- You can make the dal and dhokli dough the day before and make dal dhokli the next day.
- When cooking dal, you can add a handful of peanuts.
Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Anonymous
looks yummy, let me try. The stove I see in picture is bigger size. Is it in built or what is that.
Vasantha
Suchi Sm
Very new and look delicious aarthi.. wish to relish the bowl..
Unknown
Looks delicious...but how long should the dhokli cook
Aarthi
@AnonymousFor lighting and picture sake, i took pics on my table.
Aarthi
@Unknown8 to 10 mins is good.
Suriya
Such a nice post. Thanks for posting.