LoginDal Dhokli
Ever want a meal that feels complete without needing anything on the side? This dal dhokli recipe is exactly that. Soft, wheat dhoklis simmered in a gently spiced dal, this one pot dish from Gujarat is filling and so comforting.
In many Gujarati homes, dal dhokli is cooked as a full meal rather than part of a larger spread. It’s usually made on regular days, especially when you want something filling and balanced without thinking too hard about what else to cook.
If you enjoy simple, home-style Gujarati meals like kadhi or khichdi, dal dhokli will feel instantly familiar. It comes together quickly, uses everyday ingredients, and works well for lunch or dinner when you want something wholesome and comforting.
Jump to section: Dal dhokli recipe
Ingredients for Dal Dhokli
- Whole Wheat Flour (Atta): Used to make the dhoklis
- Spices for Dhokli Dough: Turmeric, coriander powder, jeera powder, red chilli powder, and a little oil to season the dough lightly so the dhoklis have flavour of their own
- Toor Dal (Arhar Dal or split pigeon peas): The base of the dish. Pressure cooked until soft and mashed while hot
- Whole Spices: Mustard seeds, cumin seeds, fenugreek seeds, cinnamon, cloves, and dried red chillies form the tempering and add warmth and depth to the dal
- Aromatics: Crushed ginger, garlic, green chilli, and curry leaves for depth of flavor and aroma
- Tomatoes: Chopped and cooked down to add mild tang, texture, and balance
- Spice Powders: Basic Indian spices like coriander, jeera, turmeric, Kashmiri red chilli powders, and salt for flavor, color, and seasoning
- Tamarind Pulp: Adds gentle tanginess that keeps the dal bright and balanced
- Jaggery: Just a small amount to bring that subtle Gujarati sweetness and round out the flavours
- Fresh Coriander Leaves: Used as garnish for freshness
Richa’s Top Tips
- Rest the dough: Let the dhokli dough rest for 10–15 minutes before rolling. This relaxes the gluten and makes the dhoklis easier to roll and cut without shrinking back.
- Roll evenly, not too thin: Keep the dhoklis neither paper-thin nor too thick. Even thickness helps them cook through and prevents them from turning mushy or staying raw in the centre.
- Mash the dal while hot: Always mash the cooked toor dal while it’s still hot. This gives you a smoother, more cohesive dal and prevents lumps later.
- Add dhoklis to boiling dal: Make sure the dal is gently boiling before adding the dhoklis. This helps them cook evenly and stops them from sticking together.
Frequently Asked Questions
Toor dal (arhar dal) works best for dal dhokli. It cooks down soft, mashes easily, and gives the dish its characteristic thick, slightly creamy base. Other dals won’t give you the same texture.
The dhoklis will swell slightly and turn soft but hold their shape. Cut one in half, it should be cooked through with no raw dough in the centre.
This usually happens if the dal isn’t boiling when the dhoklis are added or if they’re stirred too little. Add them to gently boiling dal and stir lightly once or twice to keep them separate.
You can. Bottle gourd (dudhi), carrots, or a little spinach work well. Add them to the dal before the dhoklis so they cook through properly without affecting the texture.
Storage Tips
- Fridge: Store leftover dal dhokli in an airtight container for up to 2 days. It thickens as it sits, which is normal for this dish.
- Reheating: Reheat gently on the stovetop with a splash of water to loosen the consistency. Stir carefully while warming so the dhoklis don’t break. Microwave reheating works too, but stir once halfway through for even heating.
- Freezing: Dal dhokli isn’t ideal for freezing. The dhoklis tend to soften too much once thawed, which changes the texture of the dish.
Serving Ideas
Dal dhokli is a filling meal on its own, but adding a simple side or two can round your plates nicely. Here are combinations that work without overpowering the dish:
- With Cucumber Raita: A plain cucumber raita or boondi raita adds a cool, creamy contrast to the warm, spiced dal and balances the slight sweetness beautifully.
- With Kachumber Salad: A fresh onion, tomato, and cucumber salad with lemon juice and salt adds crunch and freshness, and keeps the meal light.
- With Chaas (Buttermilk): A glass of lightly spiced chaas on the side makes the meal feel complete, especially on warmer days. It also helps cut through the richness of the dal.
- With Papad: Roasted or fried papad adds that much-needed crunch and texture alongside the soft dhoklis and dal.
Customisation Ideas
- Use ghee for the tempering: Swapping oil for ghee gives the dal a deeper, rounder flavour and makes the dish feel richer without changing anything else.
- Add roasted peanuts: Stir in a small handful at the end for crunch and a nutty contrast to the soft dhoklis.
- Add sesame seeds to the tadka: A pinch of white sesame seeds in the tempering adds subtle nuttiness and works especially well with the slight sweetness of the dal.
- Make it extra garlicky: Lightly fry a few sliced garlic cloves separately in ghee and spoon them over the dal dhokli before serving for added depth.
Why You’ll Love This Curry
Dal dhokli is a well-balanced meal in a very literal sense. Toor dal provides plant-based protein and fibre, while the whole wheat dhoklis add complex carbohydrates that digest slowly and keep you full for longer. Traditionally, this dish was meant to be eaten on its own, which is why the dal is seasoned with jaggery and tamarind to cover sweet, sour, and savoury notes in one pot. It’s practical food built around nutrition and balance.
Dal dhokli will fit easily into your everyday meals because it’s reliable, satisfying, and made from ingredients you probably already have. It works just as well for a lunch fix as it does for an easy dinner, and often tastes even better as the flavours settle. If you do make it, I’d love to see how it turns out, tag me on Instagram @my_foodstory!
Watch Dal Dhokli Recipe Video
Dal Dhokli
Ingredients
For dhokli (approx. 45 dhoklis)
- ½ cup atta
- A pinch of turmeric
- ½ teaspoon coriander powder
- ¼ teaspoon red chilli powder
- ¼ teaspoon salt
- 1 teaspoon oil
- 2-3 tablespoons water
For cooking dal
- ½ cup tur dal
- ¼ teaspoon turmeric powder
- 1 ½ cups water
For dal dhokli
- 1 ½ tablespoons cooking oil
- ½ teaspoon mustard seeds rai
- ½ teaspoon cumin seeds jeera
- ¼ teaspoon fenugreek seeds methi
- ½ inch dalchini
- 4 cloves
- 2 dry red chillies whole
- ½ teaspoon asafoetida hing
- 1 green chilli crushed
- 1 teaspoon ginger crushed
- 6-7 garlic cloves crushed
- 15-20 curry leaves
- ½ cup chopped tomatoes
- ½ teaspoon coriander powder
- ¼ teaspoon jeera powder
- ⅛ teaspoon turmeric powder
- 1 teaspoon kashmiri chilli powder
- ¾ teaspoon salt
- 2 ½ – 3 cups water divided
- 2 tablespoons roasted peanuts
- 1 tablespoon tamarind pulp
- 1 teaspoon jaggery
- 1 tablespoon coriander leaves
Instructions
dhokli
- Add all the ingredients to a bowl & mix everything well. add water as required to make a semi-soft dough, the dough should be of the same stiffness as a chapati dough. Cover with a damp cloth & set aside for 10-15 minutes.½ cup atta, A pinch of turmeric, ½ teaspoon coriander powder, ¼ teaspoon red chilli powder, ¼ teaspoon salt, 1 teaspoon oil, 2-3 tablespoons water
- Divide the dough into 3 portions & form round balls. coat one ball with dry flour & roll into a large chapati/roti, it shouldn’t be too thick nor too thin. Cut the chapati into squares, diamonds or strips using a knife (I have cut them into diamonds). Set aside on a plate covered with a damp cloth to avoid drying.
- Repeat the same for rest of the dough.
dal dhokli
- Wash the toor dal & soak it in water for 30 minutes. Once soaked, add dal into a pressure cooker with 1 ½ cups of water & cook dal for 3-4 whistles or approx. 10 minutes and let it de-pressurize by itself. Open the cooker lid & while the dal is still hot, mash well and set aside.½ cup tur dal, ¼ teaspoon turmeric powder, 1 ½ cups water
- Heat oil in a kadai or pan, add the cumin seeds, mustard seeds, cloves, cinnamon, red chillies, fenugreek seeds, asafoetida and saute for a few seconds. Add crushed green chilli, ginger & garlic, curry leaves and saute for a minute on medium. Add tomatoes, spice powders – coriander, cumin, turmeric, kashmiri chilli & salt, stir & cook over medium flame for 2-3 minutes till the tomatoes get slightly mushy.1 ½ tablespoons cooking oil, ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, ½ inch dalchini, 4 cloves, 2 dry red chillies, ½ teaspoon asafoetida, 1 green chilli, 1 teaspoon ginger, 6-7 garlic cloves, 15-20 curry leaves, ½ cup chopped tomatoes, ½ teaspoon coriander powder, ¼ teaspoon jeera powder, ⅛ teaspoon turmeric powder, 1 teaspoon kashmiri chilli powder, ¾ teaspoon salt
- Add cooked dal, 2 ½ cups of water to adjust the consistency of the dal. Add jaggery & tamarind pulp, stir well & boil for a minute. While the dal is boiling, add the dhoklis & gently stir them. Cook for 12-14 minutes on low till the dhoklis are cooked while stirring gently 2-3 times in between to ensure the dal does not stick to the bottom of the kadai. If the dal gets too thick, you may add ¼ – ½ cup of water to adjust the consistency to be that of soup. Garnish with coriander leaves and serve.2 ½ – 3 cups water, 2 tablespoons roasted peanuts, 1 tablespoon tamarind pulp, 1 teaspoon jaggery, 1 tablespoon coriander leaves
Video
Notes
- Dal has to be mashed while it is still hot to get a smooth consistency.
- Keep dhoklis covered with a damp kitchen towel till using as they dry out.
- After adding dhoklis, stir gently as they tend to break.
- While serving, dal dhokli should be of the consistency of a soup.
Nutrition
This article was researched and written by Harita Odedra.
The post Dal Dhokli appeared first on My Food Story.
