Go Back
Chana ni dal Gujarati Dal recipe

Dal Dhokli

Dal Dhokli is a wholesome and comforting one-pot meal where spiced whole wheat flour dumplings (dhokli) are simmered in a flavourful Gujarati dal. It's a Sunday lunch favorite in many Gujarati homes, offering a complete meal that is both delicious and filling. Equipment needed:
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course: Main Course, Side Dish
Cuisine: Gujarati, Indian
Ingredients Equipment Method Video Notes

Ingredients
  

For the Dal:
  • 1 cup tuver dal pigeon peas
  • All the ingredients for Gujarati Dal as listed in the recipe above
For the Dhokli (Dumplings):
  • 1 cup whole wheat flour atta
  • 2 tablespoons gram flour besan
  • 1 teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon carom seeds ajwain
  • A pinch of asafoetida hing
  • 1 tablespoon oil
  • Salt to taste
  • Water for kneading

Equipment

  • Pressure cooker
  • Pot for the dal
  • Rolling pin and board
  • Knife

Method
 

  1. Prepare the Dal: Follow the recipe for Gujarati Dal, but make it slightly thinner by adding
  2. an extra cup of water, as the dhokli will absorb some of the liquid and thicken it. Keep the
  3. dal simmering on low heat.
  4. Prepare the Dhokli Dough: In a mixing bowl, combine all the ingredients for the dhokli.
  5. Add a little water at a time to knead a firm, smooth dough (similar to puri dough).
  6. Let the dough rest for 10-15 minutes.
  7. Make the Dhokli: Divide the dough into 2-3 equal portions. Roll each portion into a very
  8. thin, large chapati.
  9. Using a knife or a pizza cutter, cut the rolled chapati into diamond or square shapes.
  10. Cook the Dal Dhokli: Bring the simmering dal to a rolling boil.
  11. Drop the cut dhokli pieces one by one into the boiling dal, stirring gently to prevent them
  12. from sticking to each other.
  13. After adding all the dhokli, let the mixture simmer on medium-low heat for 12-15 minutes,
  14. or until the dhokli are cooked through. They will float to the top when cooked.
  15. The dal will thicken as the dhokli cooks.
  16. Garnish with fresh coriander and a drizzle of ghee.
  17. Serve hot as a complete one-pot meal.

Video

Notes

● Ensure the dal is boiling when you add the dhokli pieces; otherwise, they may dissolve or
become lumpy.
● Roll the dhokli as thin as possible for the best texture.
● Some people add leftover dhokli dough balls (muthiya) to the dal for extra texture.