Dal Dhokli Recipe | Traditional Dal Dhokli Recipe | Step-by-Step Gujarati Dal Dhokli with Tips
Updated: Dec 15, 2022
Dal Dhokli is a very traditional Gujarati dish and it's made slightly different in every home. My mother-in-law adds some vegetables to her recipe and I like this idea as it adds some more nutrition and texture to the dish. Sometimes I add raw peanuts to the Dal and this gives the dish a lovely crunch too.
Here, I'll show you how to make Dal Dhokli step-by-step, sharing tips as I go along. I hope you enjoy this traditional and simple recipe. It's a comfort food for many Gujaratis.
It tastes great with a dollop of ghee on top and some pickles on the side! Enjoy!
Gujarati Dal Dhokli Recipe Cooking Time: 30 Minutes (Approx)
Serves 2-3 People
3/4 Cup (100g) Chappati (Roti) Flour
1/4 Cup (25g) Chickpea Flour (Besan)
2 TBSP Oil
1/2+ tsp Salt
1/2 tsp Red Chili Powder
1/2 tsp Ginger-Garlic-Chili Paste
1/4 tsp Aswan (Carom) Seeds
1 TBSP Sesame Seeds
1/4 Cup Fresh Coriander (chopped)
1/8 tsp Turmeric
1 Cup Gujarati Dal (See my recipe link: https://youtu.be/kvklJe8Vmss)
1 1/2 - 2 Cups Water as needed for the Dal
1/4 - 1/2 Cup Vegetables like Green Beans or Peas (optional)
Plus extra Sugar, Lemon Juice and Salt to taste
(Only if using frozen Gujarati Dal)
2 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Sesame Seeds
1/8 tsp Hing (Asafoetida)
Prepare the Gujarati Dal using my recipe link: https://youtu.be/kvklJe8Vmss
If you already have about 1 Cup Gujarati Dal in the freezer, take it out and defrost it.
In the mean time, make the Dhokli dough by adding 3/4 Cup (100g) Chappati (Roti) Flour
and 1/4 Cup (25g) Chickpea Flour (Besan) to a large bowl and mixing them together by hand.
Add 2 TBSP Oil and mix it in.
Add 1/2+ tsp Salt, 1/2 tsp Red Chili Powder, 1/2 tsp Ginger-Garlic-Chili Paste, 1/4 tsp Ajwain (Carom) Seeds, 1 TBSP Sesame Seeds , 1/4 Cup Fresh Coriander (chopped) , 1/8 tsp Turmeric and mix it in.
Bind the dough with a little luke warm water, being sure not to make the dough too soft. If you end up adding too much water, just add in a little more Chappati Flour and stiffen the dough up a little bit.
Using the Oil left on the spoon, give the dough a final knead and then cover it with a damp cloth or a bowl. Let it rest for at least 10 minutes.
While the dough is resting, heat up a large saucepan to get the Dal ready. If you are using frozen Dal, freshen it up with a tempering by heating up 2 tsp Oil and adding 1/4 tsp Mustard Seeds, 1/4 tsp Sesame Seeds and a little Hing (Asafoetida). If you are using fresh Dal, you can omit this step.
Add 1 Cup Gujarati Dal, 1 1/2 Cups Water and the vegetables you are using to the saucepan and bring it to a simmer on a medium heat. Then reduce the heat to a medium-low.
Split the Dhokli dough into balls the size of roti balls, or larger if you prefer.
Using very little flour, roll the balls into a thin roti, about 1-1 1/2mm thick. The thinner the better as they will thicken up in the Dal.
Tip: Thin Dhokli melts in the mouth and tastes better.
Cut the roti into small squares or diamonds about 4 - 6 cm big, depending on your preference, but not too small, as they will break.
Add the cut Dhokli to the simmering Dal straight away and give it a light stir using a fairly flat spoon. This will avoid breaking up the Dhokli.
Tip: Make sure you have the Dal simmering on a medium-low heat.
Then start rolling another ball of dough and repeating the same steps until all the dough balls are added to the Dal.
Tip: DO NOT cover the pan until you are done with all the dough balls.
Tip: Add more boiling water to the Dal as needed to make it the consistency you would like. You don't want it too thick as the Dhokli will stick together as it absorbs the moisture.
Tip: Stir gently so you don't break the Dhokli. Use a flat spoon to stir.
Once all the Dhokli are added, cover the pan and let the Dhokli cook for a minute or so.
Taste the Dal and adjust the seasonings. It should be sweet and sour and have enough salt in there too.
Let the Dhokli cook for about 10 minutes, checking it every few minutes. Once it starts to stick, it should be ready. You can taste the Dhokli to see if it cooked enough for you. (It shouldn't be doughy or have a raw taste).
Turn off the heat and garnish with a little freshly chopped Coriander.
To serve, spoon the Dal Dhokli into flat bowls, drizzle with a little Ghee and serve with fresh Lemon and pickles.