Dal Dhokli (Gujarati One Dish Meal)
Dal Dhokli is a traditional Gujarati dish. This recipe consists of spicy whole wheat uncooked roti pieces simmered into dal and cooked to perfection. Dal dhokli has a mild sweet and spicy flavor. Dal dhokli also makes a delightful one pot one dish meal.
Ingredients
For dal
- 1/2 cup Toor dal (Pigeon peas)
- 1 tbsp salt
- 1/4 tbsp turmeric (haldi)
- 2 tbsp peanuts
- 1/2 tbsp Red chili powder
- 1/2 cup tomato chopped
- 1 tbsp ginger paste
- 1 tbsp Jaggery, gur
- 3 cup of water
For Seasoning (Tadka)
- 2 tbsp oil
- 1/4 tbsp mustard seeds (rai)
- 1/4 tbsp cumin seeds (jeera)
- 1/8 tbsp asafetida (hing)
- 2 whole red chilies
For garnishing
- 2 tbsp cilantro finely chopped
For Dhokli
- 1/2 cup whole wheat flour (Chapati atta)
- 1 tbsp besan (gram flour)
- 1/4 tbsp Turmeric (haldi)
- 1 tbsp finely chopped green chili
- 1/8 tbsp asafetida (hing)
- 1/8 tbsp Carom seed (Ajwain)
- 1/2 tbsp Salt
- 1 tbsp Oil
- 1/4 cup water
Instructions
For the dhoklis
- Combine all the ingredients in a bowl, whole wheat flour, besan, turmeric, green chili, asafetida, carom seeds, salt, and oil and mix it well. Add the water as needed to make firm dough, this should take about ¼ cup of water.
- Divide the dough into 2 equal parts and roll out each portion into about 7 inch in diameter. If needed use little whole wheat flour for dusting the rolling surface that will help in rolling.
- Cut each roti into about 1-1/2 inch squares and set aside.
For the dal
- Clean, wash and drain the dal. In pressure cooker add dal, salt, turmeric, and 3 cups of water. Cook over medium high heat.
- When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
- Turn off the heat and allow the steam to escape before opening the lid.
- Combine the cooked dal and 1 cup of hot water, whip the dal so it becomes creamy texture, you can use the hand blender to mix dal. Dal will be consistency of thick batter. Add about 3-4 cups of boiling water. Dal should be very liquidey, consistency of runny batter.
- Add peanuts, chili powder, tomatoes, ginger, and jiggery to dal, mix well and cook on a medium flame for 2-3 minutes, stirring occasionally.
- Prepare the seasoning, heat the oil in a small pan, when oil is moderately hot add the cumin seeds and mustard seeds, asafetida, and red chilies and allow them to crack.
- Add this tempering to the dal, mix well, add dhokli and cook on a low medium heat for about 15 minutes, stirring occasionally.
- Add cilantro and cook for another 2 minutes on low medium heat.
Notes
Serving suggestions
Serve with plain rice, drizzle some ghee and lemon juice on top right before serving dal dhokli. Dal dhokli should be served hot.
You will also enjoy other one dish meal like, masala khichdi, Vegetable rice, and Quinoa vegetable pilaf
Tried this recipe?Let us know how it was!
How To Make Traditional Gujarati Dal Dhokli Recipe: A Comforting Gujarati Delicacy
Dal Dokli is a traditional Gujarati vegan gluten free dish that combines the richness of dal (lentils) with the heartiness of dhokli (wheat flour dumplings). This Dal Dhokli recipe is a beloved comfort vegan food in Gujarati households, cherished for its wholesome flavors and nourishing qualities. With its perfect blend of spices and textures, Dal Dhokli offers a delightful culinary experience that’s both satisfying and comforting.
Step 1: Preparing traditional Gujarati dal dhokli recipe
To start, prepare the dough for the dhokli by combining wheat flour, besan (gram flour), turmeric powder, red chili powder, ajwain (carom seeds), salt, and oil in a mixing bowl. Gradually add water and knead the ingredients into a smooth and pliable dough. Allow the dough to rest for a few minutes to ensure it’s well-hydrated and easy to work with.
Step 2: Rolling and Cutting Dhokli
Divide the rested dough into small portions and roll them out into thin, flat discs resembling chapatis. Use a knife or a pizza cutter to cut the rolled-out dough into small diamond or square-shaped pieces, known as dhokli. Ensure that the dhokli are uniform in size to ensure even cooking and a consistent texture.
Step 3: Cooking Dhokli in Dal
In a large pot or pressure cooker, prepare the dal base by cooking soaked tur dal (pigeon peas) with water, turmeric powder, salt, and a pinch of asafoetida until soft and mushy. Once the dal is cooked, add the prepared dhokli to the pot, gently stirring to ensure they’re submerged in the dal. Allow the dhokli to cook in the dal until they’re tender and cooked through.
Step 4: Tempering and Flavoring the Dal Dokli
In a separate pan, heat ghee or oil and add mustard seeds, cumin seeds, cloves, cinnamon, dried red chilies, and curry leaves. Allow the spices to sizzle and release their aromas. Sauté the aromatics until they’re golden brown and fragrant, enhancing the flavor of the tempering.
Step 5: Incorporating the Tempering into the Dal
Once the tempering is ready, pour it over the cooked dal dokli, stirring gently to combine. The tempering adds layers of flavor and aroma to the dal, elevating its taste profile and making it even more delicious. Allow the dal dhokli to simmer for a few more minutes, allowing the flavors to meld together.
Step 6: Garnishing and Serving
Before serving, garnish the dal dokli with freshly chopped cilantro leaves and a sprinkle of garam masala for added flavor and aroma. Serve the piping hot dal dhokli with a dollop of ghee on top, alongside steamed rice or roti for a wholesome and satisfying meal that’s sure to delight your taste buds.
Tips for Perfect Dal Dhokli
Consistency of Dhokli Dough: Ensure that the dough for the dhokli is neither too soft nor too firm. It should be smooth, pliable, and easy to roll out into thin discs.
Even Cooking of Dhokli: Cut the dhokli into uniform-sized pieces to ensure they cook evenly and have a consistent texture throughout.
Balancing Flavors: Adjust the amount of spices and seasoning in the dal according to your taste preferences. You can increase or decrease the spice level to suit your palate.
Tempering Technique: Take care not to burn the spices while tempering. The tempering should be aromatic and flavorful without any burnt taste.
Variations of Dal Dhokli
Mixed Dal Dhokli: Use a combination of different lentils such as moong dal, masoor dal, and chana dal to add variety and depth of flavor to the dish.
Vegetable Dal Dokli: Enhance the nutritional value of the dish by adding diced vegetables such as carrots, potatoes, and peas along with the dal dhokli.
Spicy Dal Dhokli: Increase the heat level of the dish by adding green chilies or red chili powder to the tempering for an extra kick of spice.
Benefits of Dal Dokli
Rich in Protein: The combination of lentils and wheat flour in dal dhokli provides a good amount of protein, essential for muscle repair and growth.
High in Fiber: The presence of lentils and whole wheat flour in dal dhokli makes it rich in dietary fiber, promoting digestive health and aiding in weight management.
Balanced Meal: Dal dhokli is a complete meal in itself, providing a balanced combination of carbohydrates, protein, and fats along with essential vitamins and minerals.
Frequently Asked Questions (FAQs)
Can I use store-bought dhokli instead of making it from scratch?
Yes, you can use store-bought dhokli as a time-saving alternative. However, homemade dhokli has a fresher flavor and texture.
Can I make dal dhokli ahead of time?
Yes, dal dhokli tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.
Is dal dhokli gluten-free?
No, dal dhokli contains wheat flour, so it’s not suitable for those following a gluten-free diet.
Explore more delightful Gujarati recipes on Manjula’s Kitchen, such as Gujarati Kadhi for another culinary adventure.
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.
Dr. Chim Rigells
September 13, 2017 at 7:35 pmThis is amazing!! I used green lentils instead of the toor dal but it still tastes amazing. I tried it first without the lemon juice and then after adding it- it is amazing! The lemon juice really changes the flavor in such an amazing way.
10/10 I will definitely make this again!!!! Thank you!!
Manjula Jain
September 14, 2017 at 11:15 pmDr. Chim, thank you
Puneeta Choudhury
September 16, 2019 at 2:39 pmHow can we prepare this ahead of time for a party?
Manjula Jain
September 16, 2019 at 10:49 pmPuneeta, prepare dal before make the roti and cut them, cover the roti pieces and set aside add roti when you are ready to serve and cook for about 15 minutes over low medium heat.
sams740
June 5, 2017 at 11:36 pmReally it is an amazing post. Keep it up. I Love this post lotssssssss
Manjula Jain
June 8, 2017 at 7:30 pmSama, thank you
Aspriha Peters
November 29, 2016 at 9:17 amDear Mrs Jain,
I have tried this. It was awesome. Our whole family enjoyed it a lot. Thank you very much! My MIL even adds some boiled pasta in it. That also tasted very well (instead of dhokli). Thank you for such a fantastic and easy recipe.
Manjula Jain
December 2, 2016 at 8:06 pmAspriha, good idea adding the pasta, specially whole wheat
Pallavi Singh
October 24, 2016 at 3:22 amNice Recipe. Will try some day!!
Poonam Sharma
July 30, 2016 at 10:19 amHi manjula ji,aksar m apki recipe try krti hun aur yummy bnati hun.dal dokli k bare me kafi suna h khayi nahin h kbhi,ab apke dwara bnayi gyi recipe dekhne k bad m b try krungi khud bnane Ki aur apko pic bhejungi.aap ka smjhane ka tarika bahut hi acha h .thank u
Megha Das
June 23, 2016 at 3:58 amI liked this particular dish of yours and I think it is going to taste amazingly well. Do let me know if using organic ingredients are going to make any difference?
Manjula Jain
June 24, 2016 at 9:21 amMegha Das, it should taste the same
prabha...
May 31, 2016 at 4:01 amNice rrecipes.
Gemini Jain
May 8, 2016 at 2:27 pmHello, Hope you doing well. This recipe is amazing, after trying some dal-dhokli recipes when I tried this one today. It came out very well, now onwards I don’t have to worry about dhokli to get burn or stick at the bottom of pan. Taste was so balanced between sweet and spicy, my husband loved it!. Ready to try more recipes of yours.
Thank-you!
Manjula Jain
May 9, 2016 at 1:32 pmGemini, Thank you it is always good to hear that.
Shelja
April 27, 2016 at 12:36 amMouthwatering dish lucidly explained. I have a doubt, since dhokli pieces not fried so will they not dissipate and get mixed with Dal ?
Manjula Jain
April 27, 2016 at 5:31 pmShelja, dhokli pieces they do not dissipate
nora paley
February 23, 2016 at 5:29 pmWonderful food and wonderful instruction. Thank you !
MRS. PEREIRA
February 14, 2016 at 4:20 amYour receipes are VERY GOOD.
RADHARANI
February 10, 2016 at 3:03 pmHii..Manjula Aunty..
Agr dholki ko boil nai karenge to wo daal me mash to nai ho jayegi n…plz guide me
Manjula Jain
February 10, 2016 at 7:28 pmRADHARANI, Sorry I did not understand your question
Anju Gupta
April 6, 2018 at 4:51 amDear Madam,
Radharani ka question bilkul thik hai. aapne recipe mein yeh nahin bataya hai ki roti kab mix karni hai. Dal ko blend karne se pahle mix karenge to roti bhi mix ho jayegi. blender se chalane ke baad roti mix karke kitna boil karna hai ye aapne nahin likha
Anju Gupta
April 6, 2018 at 4:56 amsorry, meine aapka 7th point nahin pada tha. Vaise I m big fan of u. Please pray for me.
Mani Jain
January 30, 2016 at 12:51 amNice recipes
Want book
Kim
January 28, 2016 at 2:59 pmCan I omit besan?
Manjula Jain
January 29, 2016 at 2:54 pmKim, yes
Dinshaw Contractor
January 28, 2016 at 1:20 pmyour cooking is very good. we have punjabi restaurent in our city, so i have been eating there, but when you publish the book, would like to purchase if the price is reasonable. but i read your recipe all the time. thanks
Manjula Jain
January 29, 2016 at 2:54 pmI have publish the ebook