Matar Dhokli is a one-pot Gujarati dish made with wheat flour dumplings and green peas simmered in a tomato gravy. Think of it as the sister of the classic dal dhokli that's made with leftover Gujarati daal.
This matar dhokli is one of the first comfort foods I crave
Matar Dhokli is lighter than you might expect, with a fresh sweetness from the green peas and a gently spiced tomato gravy that brings everything together.
The dhokli cook right in the sauce, soft but perfectly done all the way through, soaking up all that flavour as they simmer.
It reminds me a little of guvar dhokli in the way the gravy comes together.
I usually serve this as a one-pot meal on its own, but it also works beautifully with a side of yogurt or a light salad to keep things fresh.
Hayley x
Ingredients highlights
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Green Peas - I always use frozen peas which are quick and convenient.
Flours - I use a mix of whole wheat flour (chapati flour) and a little besan to make the dhokli. The besan helps the gravy thicken as the dhokli cook.
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Matar Dhokli
Ingredients
Dhokli
- 1 cup whole wheat flour
- 2 tablespoon gram flour besan
- 1 teaspoon turmeric powder
- 1 tablespoon red chilli powder
- ½ teaspoon ajwain carom seeds
- 2 tablespoon oil
- salt to taste
Matar Gravy
- 2 cup green peas frozen or fresh
- ½ cup tomato crushed
- 3 tablespoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon asafoetida
- 1 teaspoon turmeric powder
- 1-2 teaspoon red chilli powder
- 1 teaspoon green chilli-ginger crushed
- salt to taste
- 1 tablespoon lemon juice
Granish
- 3 tablespoon coriander
Instructions
Dhokli
- In a big bowl combine 1 cup whole wheat flour, 2 tablespoon gram flour1 teaspoon turmeric powder, 1 tablespoon red chilli powder, ½ teaspoon ajwain , 2 tablespoon oil and salt to taste. .
- Knead the stiff dough using water.
- Make balls ( small marble size ) from the dough, then press them slightly to make round and flat dhokli.
- Once all the dhoklis are made, cover with the clean cloth and leave it aside.
Matar Gravy
- In a heavy bottom pan or kadai, heat 3 tablespoon oil. Add ½ teaspoon mustard seeds and ¼ teaspoon asafoetida.
- Once it splutters add ½ cup tomato and mix well.
- Add 1 teaspoon green chilli-ginger, 1 teaspoon turmeric powder, 1-2 teaspoon red chilli powder and cook the tomato masala for a couple of minutes.
- Then add 2 cup green peas , and salt to taste mix well and add 3 cups of water.
- Allow water to boil, when the first boil appears, add pressed dhokli one by one.
- Cover the pan or kadai with the lid, keep the heat on medium and let the dhokli cook for 20-22 minutes or until done. If needed add little water.
- Add 1 tablespoon lemon juice and mix well.
- Turn off the heat and serve hot, garnish it with the freshly chopped 3 tablespoon coriander
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Swati says
I love dal dhokli but never had dhokalis with matar. Will try making this in my Instant pot..
Mayuri Patel says
Such cute little dhoklis...love the idea of making them round instead of the usual diamond shape or squares. I love matar dhokli, its my all time comfort food.
jcookingodyssey says
Thanks Mayuri.
My Culinary Journey says
I love all things about Gujarati cuisine. I have fondest Dhokli memories prepared by Mom and Masi. Though I have never tasted vatana dhoklis. It looks yummmmm.
Lata
jcookingodyssey says
Thanks Lata, glad to hear that you too love Gujarati cuisine 🙂
Narmadha says
Lovely colors. I have never heard about this dish. Loved your descriptions which clearly explained about dhokli. Interesting to know about this dish and bookmarked to try sometime soon.
jcookingodyssey says
Thanks Narmadha, please do share your feedback with us if you try this recipe.
Vanitha says
Looks amazing! I have never tried this nor tasted so far 🙂 Your display and recipe surely is tugging me to do this ASAP! Beautiful share dear <3 Your instant pot version is egging me on further!
jcookingodyssey says
Thanks Vanitha, you must try, I am sure you'll like it 🙂