Dal Dhokli is a sunday afternoon delight in most traditional gujarati households. a perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, this can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome. Just remember to simmer the dhokli in dal just before serving, or else it will turn soggy.
Dal Dhokli is widely believed that the Marwaris who had migrated to Gujarat invented the dish. While the dish remains popular in Marwar part of Rajasthan, it is Gujaratis who have made it a staple in their homes. It is considered a comfort food.
And truly this statement comes from my heart as well as i grew up having Dal Dhokli or craving for it on every sunday afternoon.
Even now when my mom asked me as to what she wants me to make for lunch when i am visiting her my first answer is Dal Dhokli.
I definitely has many memories attached to the dish and is one of my favorite comfort foods.Do try this dish out and don’t forget to let me know what you think of this dish.
Also if you are interested in gujarati cuisine i have many more recipes such as dapka, or Undhiyu or the instant Sev Tomato Ki Sabji.
Step by Step Video for ‘Dal Dhokli ‘ Recipe (Scroll Down for detailed & printable recipe)
Ingredients for the the Dal Of Dal Dhokli
- ½ cup Tur Dal / Arhar/ Tuver / Split and skinned pigeon peas
- 1 Green Chilli
- 6-7 Curry Leaves
- 8-10 Peanuts
- ½ tsp Cumin - coriander powder/ Dhania Jeera Powder
- 2 Kokum/ Garcinia indica
- 1 tbsp Jaggery/ Gud
- ¼ tsp Turmeric / Haldi
- ½ tsp Kashmiri red chilli powder
- 1 tbsp Fresh Dhania / cilantro
- 1 tsp Lemon juice
- to taste Salt
Ingredients for the tempering of Dal
- 1 tsp Ghee / Clarified Butter
- 2 Dried Red Chilli
- 2 Cloves/ laung
- 1” Cinnamon / dalchini
- ½ tsp Carom Seeds / Ajwain
- ½ tsp Cumin seeds/ jeera
- ¼ tsp Mustard seeds/ Rai
- Pinch Hing/ Asafoetida
Ingredients for the Dhokli for dal dhokli
- 1 cup Whole Wheat Flour
- 1 tbsp Besan / Gram Flour
- ⅛ tsp Turmeric/ Haldi
- ¼ tsp Cumin - coriander powder/ Dhania Jeera Powder
- ¼ tsp Kashmiri red chilli powder
- Pinch Hing/ Asafoetida
- to taste Salt
- ½ tsp Oil
Prepping for the Dal Dhokli
1)Rinse the dal and soak it in water for 2 hours, then drain the water, and add it to the pressure cooker along with 2 cups of drinking water till you hear 3 whistles and wait till the cooker cools a bit.
Method for making the Dal
1)once the dal in the cooker is done then using a balloon whisk stir it in and make it very thin.
2)making sure no big lumps are remaining and the consistency should be watery.
3)And then transfer it in a kadai and add 1 cup of water to it.
4)And now add the kokam, turmeric and chilli powder, coriander -cumin powder, jaggery, lime juice, green chilli and curry leaves and salt as per your taste, and stir it in.
5)Also add about 8-10 peanuts(optional) and let this dal simmer on low for the next 10 minutes.
Method for making the Dhokli
1) in a flat deep dish add all of the whole weight flour followed by the besan which is gram flour and then the turmeric, coriander- cumin powder, kashmiri red chilli powder, hing and salt
and ½ tsp of oil and using your hand mix it all in.
2)After everything is mixed in start adding little water as you go and make a dough tougher than the dough that we make for roti.
3)Once the dough is ready press it and see. it should not very soft not very tough
4)and now collect it and cover it up with a slightly wet cloth for the next 10 minutes.
5) After 10 minutes refresh the dough by kneading it again for just a minutes and then taking a amount almost the size of a small lime in between your hands and rolling it and then pressing it.
6)Now we are basically just going to start rolling it and make a big roti out of it
so made a big round roti and now sprinkle some dry flour in a plate and transfer the rolled dhokli roti on the plate and then sprinkle some more dry flour on top
The reason you do sprinkle the dry flour on top and underneath is so that the dhokli roti does not stick to the plate or one another.
7)Now simple repeat the same for the rest of the dough.
8)So this dough should give us about 3 dhokli rotis and now using a knife we start making vertical cuts and then horizontal cuts and then one by one start removing the pieces in a plate and keep aside.
Method for the Tempering/ Tadka
1) in a tempering pan add the ghee and once hot add the cloves, the cinnamon stick the dried red chilli, the mustard seeds, the cumin seeds, the coriander cumin powder, the hing, the curry leaves and the red chilli powder and then add it to the boiled dal.
Method of bringing the Dal and Dhokli together
1)Once you have added the tempering and mixed it well and wait for it to come to a boil.
2)Once you see that the dal has come to a boil then start one by one adding the cut up dhoklis in there and cook for the next 5 minutes on low flame.
3)add some dhania at this time.
4)After 5 minutes are dal dhokli is ready do serve while hot.
1)you need to remember that the dal has to be watery cause you need to boil it for good 10-15 minutes and then once you add the dhoklis it will thicken by itself.
2) always add the tadka to the dal before you add the dhoklis or else your dhoklis might stick each other.
3)when the dal dhokli is ready serve, always serve with ghee and a wedge of lime