Dal Dhokli is a spicy, sweet, one pot meal, prepared by simmering whole wheat flour bits in a lentil based motley perked with spices. It is a popular in Gujarat and Rajasthan and is a prepared mostly for lunch. Want to learn the best recipe to make Dal Dhokli? Here is how to make Dal Dhokli recipe in traditional Gujarati style.
One of the closest friends of my mom is a Gujarati. As much as they shared their comradeship, they even exchanged many Gujarati recipes.
And I being a foodie, loved trying umpteen Gujarati dishes that my mom made after learning from her friend.
Right from Gujarati Bajre ki Raab, Gujarati Kadhi, Gujarati Fajeto, Gujarati Khandvi, my mom made them all and we enjoyed feasting on them like anything.
Gujarati Moong Dal Dhokla till date continues to be my favourite and I prepare it every once in a while for breakfast but guess what, amongst all of those Gujarati dishes, Dal Dhokli Recipe still remains completely unbeatable.
While my kid calls, Dal Dhokli as Gujarati Soup, I personally think that it is one of the tastiest “soup” that you would ever savour!
What is Dal Dhokli?
Dal Dhokli is a spicy, tangy and very slightly sweet and lip-smacking one pot meal, prepared by simmering whole wheat flour bits in a lentil based motley perked with spices, condiments and more.
To add on to that, it is then tempered with ghee, hing, cumin seeds, mustard seeds, curry leaves, green chilli – result, an incredibly delicious meal that you just cannot miss eating!
Traditionally, dal dhokli was made using the left over dal. To the left over dal, some wheat dough pieces were added and made into a complete meal.
But you can definitely made the dal from scratch for the Dal Dhokli.
Though many people in Gujarat, often relish this dish with a platter of rice, I recommend that you savour Dal Dhokli Recipe just as it is so that you could absorb all its flavours without any mix up!
The Rajasthani version of Dal Dhokli is almost similar just that jaggery is not added in it and I prefer it that way.
If you want to skip adding jaggery too, feel free to do it. Another difference is the use of variety of dal.
Rajasthani Dal Dhokli sometimes uses yellow Moong dal or Urad dal while Gujarati Version always uses tuvar dal.
Maharashtrian also make a version of this Dal Dhokli and is called Chakolaya ( Varan Phal). They add kokum in the dal to make it tangy.
So, let’s not keep you waiting, try this authentic Dal Dhokli recipe this weekend without fail and while you are enjoying the same with your loved ones, do not forget to drop your love through your comments!
Tips to make best Gujarati Dal Dhokli
The dal for Dal Dhokli should be watery. The dough will absorb the water and thicken the dal.
After adding dhokli to the dal, make sure to finish the dish the same day. This doesn’t refrigerate very well. The dhokli stick to each other and make a lump.
You can choose to skip adding jaggery as in Rajasthani version.
To make it interesting for kids, you can cut the dhokli in interesting shapes.
This recipe is a perfect Jain style recipe made using NO Onion No Garlic but you can definitely go ahead and add a lot’s of garlic in the tadka. I love that version too.
To make a vegan version of Dal Dhokli, replace Ghee with Coconut Oil or Vegetable oil.
Although traditionally vegetables are not added in Dal Dhokli but you can always go ahead and add veggies like carrots, peas, beans etc to make it even more healthier.
Add finely chopped raw mangoes in season.
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How to make Dal Dhokli Step by Step
Wash the dal.
Add it in a pressure cooker along with turmeric powder, red chilli powder, salt, tomato and 4 cups of water.
Pressure cook until dal is softened. Add jaggery, 2 cups of water and lemon juice in the dal and mix well.
Add whole wheat flour, gram flour, salt, vegetable oil, ajwain and turmeric powder in a bowl and mix well.
Now add little water and knead to make a soft chapati like dough.
Make small balls from the dough and roll to make a thin chapati.
Cut the chapati into small pieces of any desired shape.
Add the pieces in the cooked dal. Add some more water if the dal is too thick. Cook for 10-12 minutes on medium heat until the dough is cooked properly.
Heat ghee in a pan. Once the ghee is how, add hing, cumin seeds and mustard seeds and let them crackle for a few seconds. Add curry leaves and green chilli and fry for a few seconds. Pour the tempering over the dal and give it a gentle mix.
Dal Dhokli Recipe
Gujarati Dal Dhokli Recipe
Dal Dhokli Recipe is a spicy, sweet, one pot meal, prepared by simmering whole wheat flour bits in a lentil based motley perked with spices. It is a popular in Gujarat and Rajasthan and is a prepared mostly for lunch. Want to learn the best recipe to make Dal Dhokli? Here you go.
Ingredients
For Dal
- 1 cup Tuvar Dal
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- Salt to taste
- 1/2 cup Tomato Chopped
- 5 cups Water
- 1 tsp Jaggery Grated
- 3 tbsp Lemon Juice
- Fresh Coriander For Garnishing
- Roasted Peanuts For Garnishing
For Dhokli
- 1 cup Whole Wheat Flour
- 2 tbsp Besan
- 1 tsp Salt
- 2 tsp Vegetable Oil
- 1 tsp Ajwain
- 1/2 tsp Turmeric Powder
For Tempering
- 2 tbsp Ghee
- 1/4 tsp Hing
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 10-12 Curry Leaves
- 3-4 Green Chilli Slit into half
Instructions
For Dal
Wash the dal and add it in a pressure cooker along with turmeric powder, red chilli powder, salt, tomato and 4 cups of water.
Pressure cook until dal is softened.
Remove the pressure cooker from heat and let the pressure release.
Add jaggery, 2 cups of water and lemon juice in the dal and mix well.
For Dhokli
Add whole wheat flour, gram flour, salt, vegetable oil, ajwain and turmeric powder in a bowl and mix well.
Add little water and knead to make a soft chapati like dough.
Make small balls from the dough and roll to make a thin chapati.
Cut the chapati into small pieces of any desired shape.
Add the pieces in the cooked dal.
Add some more water if the dal is too thick.
Cook for 10-12 minutes on medium heat until the dough is cooked properly.
For Tempering
Heat ghee in a pan.
Once the ghee is how, add hing, cumin seeds and mustard seeds and let them crackle for a few seconds.
Add curry leaves and green chilli and fry for a few seconds.
Pour the tempering over the dal and give it a gentle mix.
Garnish the dal dhokli with fresh coriander and sprinkle roasted peanut on top.
Serve hot.
Recipe Notes
The dal for Dal Dhokli should be watery. The dough will absorb the water and thicken the dal.
After adding dhokli to the dal, make sure to finish the dish the same day. This doesn't refrigerate very well. The dhokli stick to each other and make a lump.
You can choose to skip adding jaggery as in Rajasthani version.
To make it interesting for kids, you can cut the dhokli in interesting shapes.
This recipe is a perfect Jain style recipe made using NO Onion No Garlic but you can definitely go ahead and add a lot's of garlic in the tadka. I love that version too.
To make a vegan version of Dal Dhokli, replace Ghee with Coconut Oil or Vegetable oil.
Although traditionally vegetables are not added in Dal Dhokli but you can always go ahead and add veggies like carrots, peas, beans etc to make it even more healthier.
Add finely chopped raw mangoes in season.
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