How to make Multi Grain Dal Dhokli -

A popular Gujarati one meal dish made healthier by using multi grain flour

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Multi grain flour, Split pigeon pes (tuvar dal)

Cuisine : Gujarati

Course : Dals and Kadhis

You can also find more Dals and Kadhis recipes like Thikri Ki Dal Matar ki Kadhi Parappu Urundai Kozhambhu Rasam

Multi Grain Dal Dhokli

Multi Grain Dal Dhokli Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Multi Grain Dal Dhokli Recipe

  • Multi grain flour 1 cup

  • Split pigeon pes (tuvar dal) , soaked for 1/2 hour 1 cup

  • Salt to taste

  • Turmeric powder 1/2 tsp + pinches

  • Raw peanuts 1/2 cup

  • Gram flour (besan) 2 tablespoons

  • Red chilli powder 1 pinch

  • Ghee 1 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Asafoetida (hing) 1/4 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Curry leaves 6

  • Dried red chillies 2

  • Dal tadka masala 1 1/2 tablespoons

  • Jagger , chopped 1 teaspoon

  • Fresh coriander leaves , chopped 1 tablespoon

  • Khakras to serve


Step 1

Heat a pressure cooker, add split pigeon peas, salt, ½ tsp turmeric powder, peanuts and 2 cups water. Cover the cooker and cook under pressure till 4-5 whistles are released.

Step 2

Meanwhile take multigrain flour, gram flour, salt, remaining turmeric powder and red chilli powder in a bowl and mix well. Add sufficient water and knead into stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.

Step 3

Take small portions of dough and roll them on back of a fork to shape into gnocchis.

Step 4

Uncover the cooker when the pressure settles completely.

Step 5

Heat ghee in a deep non-stick pan, add mustard seeds and let them splutter. Add asafoetida, fenugreek seeds, curry leaves, dried red chillies and the cooked pigeon peas. Mix well for 1 minute on medium heat. Add dal tadka masala and mix well. Add sufficient water to get the required consistency and mix well.

Step 6

Add the gnocchis and mix well. Cover and cook on medium heat for 15-20 minutes.

Step 7

Adjust salt, add jaggery and coriander leaves and mix till jaggery dissolves. Switch the heat off.

Step 8

Put ladles full of cooked dal dhokli into serving plates and serve hot with khakras.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.