Dal Dhokli | Gujarati Special Dal Dhokli
Warm comforting bowl of Dal Dhokli is very healthy and so simple to make!
Dal Dhokli | Gujarati Special Dal Dhokli
Warm comforting bowl of Dal Dhokli is very healthy and so simple to make!
Servings Prep Time
2people 30minutes
Cook Time
30minutes
Servings Prep Time
2people 30minutes
Cook Time
30minutes
Ingredients
For Dal –
  • 1/2cup Toor Dal/Split Pigeon Peas
  • 1/2cup Onions
  • 1/4cup Tomatoes
  • 1 Green Chilli
  • 1/2tsp Ginger Garlic Paste
  • 1/2tsp Red Chilli Powder
  • 1/4tsp Turmeric Powder
  • 1tbsp Jaggery
  • 2tbsp Chopped Coriander Leaves
  • 3tbsp Raw Peanuts
  • Salt as needed
  • Water as needed
For Dhokli –
  • 1/2cup Whole Wheat Flour
  • 1tbsp Besan/Gram Flour
  • 1tsp Oil
  • 1/2tsp Red Chilli Powder
  • 1/4tsp Turmeric Powder
  • 1/2tsp Ajwain/Carom Seeds
  • Salt as needed
  • Water as needed
For Tempering –
  • 2tsp Oil
  • 1/2tsp Mustard Seeds
  • 1/2tsp Jeera/Cumin Seeds
  • 1 Dried Bay Leaf
  • 1 Dried Red Chilli
  • 1/4tsp Asafoetida/Hing
  • Few Fresh Curry Leaves
Instructions
Making Dhokli –
  1. In bowl, add whole wheat flour, besan/gram flour, red chilli powder, turmeric powder, ajwain, salt and oil.
  2. Roughly mix it through and sprinkle some water.
  3. Knead this into a soft pliable dough by adding water as needed. Set this aside until the Dal is ready.
Making Dal –
  1. In pressure cooker, add washed toor dal with enough water and pressure cook it for 4 to 5 whistles.
  2. Once the pressure drops, remove the pressure cooker lid and gently mash the dal.
  3. Add chopped onions, tomatoes, cut green chillies, red chilli powder, turmeric powder – let this come to a boil on medium flame.
  4. Meanwhile, set the peanuts for boiling until soft.
  5. Add ginger garlic paste and continue to boil the dal. Add more water as needed.
  6. As the onions and tomatoes have turned mushy, add jaggery and boil for another 5-7 mins.
Making Dal Dhokli –
  1. Take the prepared dough and divide it into two equal balls. Take a ball of dough and slightly dust with flour and pat it flat.
  2. Roll it thin dusting extra flour (as little as possible) as needed.
  3. Cut it into desired shape and size. Repeat this with rest of the dough and set the cut pieces aside.
  4. In a small pan, heat 2 tsp of oil. Add mustard seeds, cumin/jeera seeds, dried bay leaf, dried red chilli and everything begins to pop, add asafoetida and fresh curry leaves. Remove from heat.
  5. Add this tempering to the slow boiling dal. Mix well.
  6. Next added cooked peanuts and mix well.
  7. Slowly drop few of the prepared Dhoklis into the boiling dal in batches. Ensure that they are not sticking to the bottom or glued together.
  8. As the Dhokli gets cooked, it floats on top. Switch off from heat and add fresh coriander leaves.
  9. Serve hot with a dollop of ghee and lemon wedge/onions on the side.
Note –
  1. Instead of boiling the peanuts separately, can be pressure cooked along with the dal.
  2. Adjust spices as per preference.
  3. Don’t add all dhokli at once as they can turn lumpy and get stuck at the bottom. Keep stirring continuously while adding them.
  4. Instead of jaggery, sugar can be added. Adjust the quantity as needed.
  5. Best served hot/warm.