How to make Dal Dhokli -

Tuvar dal cooked with spicy dough strips and tempered.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split piegeon pea, Whole wheat flour

Cuisine : Gujarati

Course : Dals and Kadhis

For more recipes related to Dal Dhokli checkout Daily Dal. You can also find more Dals and Kadhis recipes like Sprouted Moong Kadhi Sweet Corn Kadhi Dal Makhani Raw banana curry

Dal Dhokli

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 : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dal Dhokli Recipe

  • Split piegeon pea soaked 1 cup

  • Whole wheat flour 3/4 cup

  • Gram flour (besan) 1/4 cup

  • Salt to taste

  • Peanuts 1 1/2 teaspoons

  • Turmeric powder 3/4 teaspoon

  • Red chilli powder 3/4 teaspoon

  • Asafoetida 2 pinches

  • Oil 2 tablespoons

  • Desi ghee 3 tablespo

  • Dried red chillies 2

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Mustard seeds 3/4 teaspoon

  • Curry leaves 10

  • Jaggery (gur), grated 1 teaspoon

  • Green chilli paste 1 1/2 teaspoon

  • Onion , finely chopped 1 small

  • Fresh coriander leaves, chopped 2 tablespoons

  • Lemon 1


Step 1

Drain dal and pressure cook it with 2 cups water, salt and ½ tsp turmeric powder till 3-4 whistles are given out.

Step 2

Open the lid of the cooker when pressure reduces completely and mash the dal with a hand blender.

Step 3

Add peanuts and simmer. Add salt, remaining turmeric powder, ½ tsp red chilli powder and 1 pinch of asafoetida to atta and mix well.

Step 4

Add oil and enough water and knead into a stiff dough. Divide into equal portions and shape into balls.

Step 5

Heat 3 tbsps ghee in a deep non stick pan. Chop red chillies into small pieces and remove seeds.

Step 6

Add remaining asafoetida, fenugreek seeds, mustard seeds, curry leaves and red chillies to ghee and sauté till fragrant.

Step 7

Add cooked dal and mix. Add 2 cups water and mix and let it simmer.

Step 8

Add jaggery, remaining red chilli powder, green chilli paste and mix.

Step 9

Roll out the dough balls as thinly as possible and cut into diamonds.

Step 10

Add these to the dal and simmer till the dhoklis get cooked.

Step 11

Pour into individual bowls, drizzle some desi ghee, a little onion and little coriander leaves on top of each, squeeze lemon and serve hot.

Step 13

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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.