Dal Dhokli – A Gujarati Recipe

Dal Dhokli - A Recipe from Gujarat

Now that winter is showing signs of setting in, I am looking forward to making a range of soups and other warmers. I was thinking of soups to try when when I suddenly thought of Dal Dhokli, that wonderful soupy dish from Gujarat. If there is one Gujarati dish I can eat all the time, it is Dal Dhokli. This is a simple dish which has small rolled pieces of wheat flour simmered in a sweetish, tangy Dal and topped with ghee and peanuts. It is super delicious and filling.

I first had Dal Dhokli at Swati Snacks in Tardeo a couple of decades ago and fell in love with it instantly. Along with the Guava Curry and Malai Malpua they serve, this is one of my favourite dishes to have when at Swati Snacks. 🙂

Maharashtra has a very similar dish called Varan Phala which uses Goda Masala as a part of the dal. I will write a separate post for the Varan Phala recipe soon.

I used Tarla Dalal’s recipe for Dal Dhokli to make this dish.

Serves: 4

Time: 60 Minutes

Ingredients for the Dal

  1. Tuvar Dal – 3/4 Cup
  2. Kokum – 4
  3. Grated Jaggery – 2 tbsp
  4. Green Chilli – 1 Large or 2 Small
  5. Grated Ginger Paste – 1/2 tsp
  6. Red Chilli Powder – 3/4 tsp
  7. Turmeric Powder – 1/2 tsp
  8. Cinnamon – 1″ piece
  9. Cloves – 3
  10. Mustard Seeds – 1/2 tsp
  11. Cumin Seeds – 1/2 tsp
  12. Hing or Asafoetida – A Pinch
  13. Roasted Peanuts – 1/4 cup
  14. Curry Leaves – 5 to 6
  15. Ghee – 2 tbsp + More as needed to serve
  16. Fresh Coriander to Garnish
  17. Salt to Taste

Ingredients for Dal Dhokli

  1. Atta or Wheat Flour – 3/4 cup
  2. Besan or Gram Flour – 2 tbsp
  3. Rice Flour – 1 tsp
  4. Carom Seeds or Ajwain – 1 tsp
  5. Chilli Powder – 1/2 tsp
  6. Turmeric Powder – 1/4 tsp
  7. Oil – 1 tbsp
  8. Salt to Taste

Dal Dholki - A Recipe from Gujarat

General Preparations

  1. Grind together the green chilli and ginger to a smooth paste.
  2. Set aside.
  3. Soak the kokum in a little warm water to at least 10 minutes.
  4. Wash the dal thoroughly.
  5. Pressure cook the dal with 2 cups of water till it is completely mashed.
  6. Let the dal cool and then blend it to a smooth paste.
  7. Add 1.5 cups of water to the dal and mix well.
  8. Set aside.

Method to Make the Dhokli

  1. Mix together wheat flour, besan, rice flour, red chilli powder, turmeric powder, salt and carom seeds.
  2. Using a little water at a time, knead into a firm dough.
  3. Knead the oil into the dough.
  4. Set aside for 5 minutes.
  5. Divide the dough into 2 halves.
  6. Roll each half into a 6″ roti.
  7. Cut each into 1″ squares or diamond shapes.
  8. Set aside.

Method to Make the Dal

  1. In a heavy bottomed vessel, heat the ghee.
  2. Add mustard seeds and wait till they splutter.
  3. Add cumin seeds, cinnamon, cloves and peanuts.
  4. Stir-fry for 2-3 seconds.
  5. Add the asafoetida and curry leaves to the ghee.
  6. Immediately, add the blended dal, red chilli powder, turmeric powder, green chilli-ginger paste, jaggery, and soaked kokum.
  7. Bring to a boil.

Method to Make Dal Dhokli

  1. As soon as the dal starts to boil, add a few dhoklis at a time while stirring gently.
  2. Simmer till the dhoklis are cooked and turn slightly transparent.
  3. Serve hot after drizzling some ghee and garnishing with fresh coriander.

Tips:

  • I used roasted peanuts because I like the crunch. However, the Dal Dhokli recipe traditionally uses  boiled peanuts.
  • If you do not have Kokum, use 2 tsp of lemon juice. Add it at the very end (just before serving) and mix well.
  • You could also use about 1/2 tsp of tamarind paste as a substitute for kokum though I find that it changes the taste.

Dal Dhokli - Gujarati Recipe

 

I am taking this wonderful dish to the party at Fiesta Friday #92.

Fiesta Friday

 

11 thoughts on “Dal Dhokli – A Gujarati Recipe

  1. I am exploring a lot of Gujarati and Rajasthani dish these days. Tried tomato nu shaak, doodhi muthiyas and of course dhokla (Havent posted any in my blog though ;-) ). Now you have introduced this one too. superb love the soupy dhal with dhokli. Same ingredients but how it is used in different regions na.. so amazing
    1. That is the best part of blogging, isn't it, the world it opens up to us? I was blessed to grow up in Mumbai and have a multi-cultural upbringing. I used to think I know quite a bit; but I am constantly surprised at how little I know.
  2. Aruna, thanks for reminding me about dal dhokli. i remember I used to be very sick in my first pregnancy and used to crave for different unusual things - dal dhokli was one! I tried making it but didn't turn out as good as our gujju neighbor used to make. After that never tried it. So thx for this recipe. Will try it although I am on a gluten free diet for now. Maybe I can substitute wheat with something else? BTW your site looks as if its going thru a makeover. Good Luck!

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