Dal Dhokli is a homely Gujarati dish that is warm and comforting. This one pot meal is made by simmering wheat flour dough in a sweet and sour Gujarati dal.
In our home, Dal dhokli is pretty much always made with leftover Gujarati dal. The dish becomes a filling lunch or dinner and all you need to do is prepare the dhokli dough. It's then rolled into thin circles and cut into diamond shapes. These diamonds are then dropped into hot bubbling dal and simmered until cooked.
My Mum adds a little besan (chana no lot) to the dough and this keeps the dhokli soft and helps thickens the dal.
Often any extra dough is used to make Gujarati thepla which is delicious with keri no chundo.
You can of course, prepare this meal from scratch - simply make Gujarati dal and as it is boiling, add in the dhokli. Finish with an aromatic tempering and you're good to go!
You may also like this Guvar Dhokli nu Shaak.
Ingredients
Be sure to check out the full recipe and ingredient list below.
Prepared Gujarati Dal
Dhokli Dough Ingredients
- chapati atta
- gram flour (besan)
- red chili powder
- turmeric powder
- oil
- carom seeds (ajwain seeds)
To serve
- Chopped red onion
- Peanut oil
- Chopped coriander
- Lemon juice
Optional additional vaghar/tempering
If you are making your dal from scratch, you will want to add a vaghar. If your dal is a few days old, you may also want to add a further tempering of masalas to revive the flavours.
- Oil
- Mustard seeds
- Hing
- Spices - red chili powder, turmeric powder, garam masala, coriander and cumin powder
- Salt to taste
- Peas - optional
Hayley's Tips
- The dal should be watery before adding the dhokli as the dhokli will absorb a lot of the water.
- Do not tip in all the dhokli at once.
- Add dhokli in different areas of the pot to prevent them sticking and clumping.
- Try to keep all the dhokli similar in size to ensure even cooking.
- You can even cook the round dhokli dough on a hot griddle or tawa for a minute on either side before cutting and adding to the dal. This also prevents the dhokli sticking.
Serving Suggestion
Dal dhokli is often served as it is in a bowl as a main dish for lunch or dinner. Top with red onion, a drizzle of peanut oil and lots of fresh coriander.
You can fill out the meal by adding plain boiled basmati rice and Indian kachumber.
Storage
Dal dhokli is best eaten immediately after preparation however, leftovers can be stored in the fridge for 2 days. It will have thickened so you may need to add a splash of water before reheating.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
📖 Recipe
Gujarati Dal Dhokli
Equipment
- pan
- Rolling Pin
- Knife or pizza wheel
Ingredients
- 4 cup Gujarati dal
- 2 tablespoon lemon juice
Dhokli Dough
- 2 cup wheat flour
- 3 tablespoon gram flour besan
- 2 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 4 tablespoon oil
- 1 teaspoon carom seeds ajwain
Garnish
- 3 tablespoon coriander leaves
- 2 tablespoon red onion chopped
- 4 tablespoon peanut oil optional
Instructions
- Mix all the ingredients for dhokli dough in a bowl, add water to make a stiff dough.
- Divide into equal portions and make balls.
- Roll out the dough into a circle.
- Cut the dhokli into equal diamonds.
- Pour Gujarati dal in a large pot and add 1 cup water to thin it out.
- Bring it to a boil.
- Add the dhokli pieces to the dal one by one.
- Bring the dal to a boil then lower the heat to a simmer.
- Allow the dhokli to cook for at least 15 minutes.
- If the dal thickens and dhokli are not yet cooked, add ¼ cup of water at a time.
- Once the dhokli is cooked, you may want to add a further vaghar.
- Garnish with coriander, onion and squeezed lemon juice.
- Serve hot.
Video
Notes
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.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2012.
Hayley Dhanecha says
I always make a little extra Gujarati dal the night before so that the next day I can throw this together for lunch, the wholewheat dhokli pieces simmering away in that sweet, tangy toor dal until they are soft and silky is such a comforting one pot meal and honestly one of those recipes that tastes even better the longer it sits.
Makeup Discourse says
Looks delicious!
Ansh says
Yumm! My guju chokro preffers that i cook rotlis before i add them to the dal. he is weird I know :))
Simplyfood says
Dal dhokli looks delicious.I
like guvar dhoki nu shak too.
Priya Suresh says
Wat a flavourful dish,loving it..
divya says
Delicious and inviting recipe. Looks simply yummy.