Dal Dhokli can warm the body and soul in ways that can only be experienced. This traditional comfort food from Gujarat is super easy to make and is a must have on a cold winter day or a rainy, windy day!

Gujarati Dal Dhokli: Think, small pieces of spiced wheat flour cooked in a sweet and tangy dal
Gujarati Dal Dhokli

I had first posted this recipe for Dal Dhokli in November 2015 and that explains the plethora of references to winter and cold weather. 🙂

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 pieces of spiced wheat flour simmered in a sweetish, tangy dal that also has peanuts in it. Topped with ghee, this silky, soupy dish is super delicious and filling.

I first had Dal Dhokli at Swati Snacks in Tardeo, Mumbai 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.

Some Tips and Tricks to Make the Perfectly Silky Dal Dhokli

The perfect Dal Dhokli has just the silkiest of texture from well-cooked and well-mashed dal as well as thin pieces of wheat flour cooked well in the dal.

  • In Dal Dhokli, the dal should be so well-mashed that you have a liquid with no traces of pieces of dal. For best results:
    • Soak the tuvar dal for at least one hour to ensure it cooks easily and gets mashed very well.
    • Pressure cook the soaked dal well. After the first whistle, I lower the flame to low and let the dal cook for about 20 minutes in a 5 litre cooker. Alternatively, if you use a small cooker (3 to 5 litres), you will need 5 to 6 whistles while cooking in large cookers (in which steam takes time to build), you may need just 3 to 4 whistles to get dal that is cooked such that just stirring it will mash it completely.
  • The wheat flour pieces need to cook well in the dal and become silky soft themselves.
    • The wheat flour pieces must be thin in themselves.
    • The dal must be thin and soupy.
    • Boil the wheat flour slices in this thin dal till they are cooked through. The dal will thicken as the dhokli cook in it.
  • 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.
  • Enjoy Dal Dhokli piping hot with a generous drizzle of ghee. Do not omit the ghee. 🙂
Dal Dhokli : Spiced wheat flour slices cooked in a thin, sweet, tangy dal.
Dal Dhokli : Gujarati Comfort Food

Other Gujarati Recipes You should Try

How to Make Dal Dhokli

  1. Cooking the Dal
    1. Wash 3/4 cup dal well and soak it in 2 cups of water for at least 30 minutes. I soak it for an hour when possible to ensure to cooks quickly and gets completely mashed after cooking.

    2. Pressure cook the dal till it is completely mashable. I need about 5 to 6 whistles in a small 5 litre cooker.

    3. Now, let the dal cool and then blend it to a smooth paste.
    4. Set aside.
  2. Other Preparations
    1. Grind together 1 large green chilli and 1/2 tsp ginger to a smooth paste. Set aside.
    2. Soak 4 pieces of kokum in 1/4 cup warm water to at least 10 minutes.
  3. Making the Dhokli
    1. Mix together 3/4 cup of wheat flour, 2 tbsp besan, 1 tsp rice flour, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder, 1 tsp carom seeds, and 1/4 tsp salt.
    2. Using a little water at a time, knead into firm yet pliable dough. 
    3. Finally, ad 1 tsp oil to the dough and knead again.
    4. Set aside for 5 minutes.
    5. Now, divide the dough into 2 halves.
    6. Roll each half into moderately thin 7″ roti.
    7. Cut the roti into 1″ squares or diamond shapes.
    8. Cover and set aside.
  4. Making the Dal Dhokli
    1. In a heavy bottomed vessel, heat 2 tsp ghee.
    2. Add 1/2 tsp mustard seeds and wait till they splutter.
    3. Now, add 1/2 tsp cumin seeds, 1″ piece of cinnamon, 3 to 4 cloves and 1/4 cup peanuts.
    4. Stir-fry for 2-3 seconds.
    5. Next, add 2 large pinches of asafoetida and 8 to 10 curry leaves. Mix well.
    6. Now, add the 3/4 tsp red chilli powder, 1/2 tsp turmeric powder, the green chilli-ginger paste, 2 tbsp jaggery, and the soaked kokum.
    7. Next, add the mashed dal and mix well.
    8. Add 3/4 cup of water and bring to a boil.
    9. As soon as the dal starts to boil, lower the heat to low-medium.
    10. Add a few dhoklis at a time while stirring gently. This ensures that the dhokli do not stick to each other.
    11. Simmer till the dhoklis are cooked and turn slightly transparent.
  5. Serving the Dal Dhokli
    1. Divide the hot Dal Dhokli into four portions.
    2. Drizzle 1/2 tsp ghee on each portion and garnish with some coriander.
    3. Serve immediately.
Dal Dhokli: Spiced wheat flour slices simmered in a tangy, sweet, and mildly spicy dal
Dal Dhokli

Recipe for Dal Dhokli

Dal Dhokli from Gujarat: Slices of spiced wheat flour cooked in a sweet, tangy dal.

Dal Dhokli: Comfort Food from Gujarat

Aruna
Gujarati Dal Dhokli is best described as small, thin slices of spiced wheat flour dough cooked in a sweet and tangy dal. Topped with generous amounts of ghee, the perfect Dal Dhokli is silky smooth and just slides down the your throat. Of course, the boiled peanuts in it provide it just the bite and nuttiness that is needed.
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Soaking Time for Dal 30 mins
Total Time 1 hr 25 mins
Course Dinner, Lunch
Cuisine Gujarati, Indian
Servings 4 People
Calories 242 kcal
Equipment
  • Rolling Board and Pin
  • Knife
  • Large Plate to kead the dough
  • 2 x Heavy-bottomed vessel
  • Grinder
  • Ladle
Ingredients
  
Ingredients for the Dal
  • 3/4 Cup Tuvar Dal
To Grind:
  • 1 Large Green Chilli
  • 1/2 tsp Grated Ginger
Other Ingredients
  • 4 Pieces Kokum
  • 2 Tbsp Grated Jaggery
  • 3/4 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1/4 Cup Roasted Peanuts
  • Salt to Taste
For Tempering
  • 1" Cinnamon
  • 3 Cloves
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 2 Pinches Hing or Asafoetida
  • 8 to 10 Curry Leaves
  • 2 tsp Ghee
Ingredients for Dhokli
  • 3/4 Cup Atta or Wheat Flour
  • 2 tbsp Besan or Gram Flour
  • 1 tsp Rice Flour (Optional)
  • 1 tsp Carom Seeds or Ajwain
  • 1/2 tsp Chilli Powder
  • 1/4 tsp Turmeric Powder
  • 2 tsp Oil
  • Salt to Taste
  • Water as needed
Instructions
 
Getting Started
  • Grind together 1 large green chilli and 1/2 tsp ginger to a smooth paste. Set aside.
  • Soak 4 pieces of kokum in 1/4 cup warm water to at least 10 minutes.
Cooking the Dal
  • Wash 3/4 cup dal well and soak it in 2 cups of water for at least 30 minutes. I soak it for an hour when possible to ensure to cooks quickly and gets completely mashed after cooking.
  • Pressure cook the dal till it is completely mashable. I need about 5 to 6 whistles in a small 5 litre cooker.
  • Let the dal cool and then blend it to a smooth paste. Set aside.
  • Set aside.
Making the Dhokli
  • Mix together 3/4 cup of wheat flour, 2 tbsp besan, 1 tsp rice flour, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder, 1 tsp carom seeds, and 1/4 tsp salt.
  • Using a little water at a time, knead into firm yet pliable dough.
  • Add 2 tsp oil to the dough and knead again.
  • Set aside for 5 minutes.
  • Divide the dough into 2 halves.
  • Roll each half into moderately thin 7″ roti.
  • Cut the roti into 1″ squares or diamond shapes.
  • Set aside.
Making the Dal Dhokli
  • In a heavy bottomed vessel, heat 2 tsp ghee.
  • Add 1/2 tsp mustard seeds and wait till they splutter.
  • Add 1/2 tsp cumin seeds, 1″ piece of cinnamon, 3 to 4 cloves and 1/4 cup peanuts.
  • Stir-fry for 2-3 seconds.
  • Add 2 large pinches of asafoetida and 8 to 10 curry leaves. Mix well.
  • Now, add the 3/4 tsp red chilli powder, 1/2 tsp turmeric powder, the green chilli-ginger paste, 2 tbsp jaggery, and the soaked kokum.
  • Next, add the mashed dal and mix well.
  • Now add 3/4 cup of water and bring to a boil.
  • As soon as the dal starts to boil, lower the heat to low-medium.
  • Add a few dhoklis at a time while stirring gently. This ensures that the dhokli do not stick to each other.
  • Simmer till the dhoklis are cooked and turn slightly transparent.
Serving the Dal Dhokli
  • Divide the hot Dal Dhokli into four portions.
  • Drizzle 1/2 tsp ghee on each portion and garnish with some coriander.
  • Serve immediately.
Nutrition Facts
Dal Dhokli: Comfort Food from Gujarat
Amount Per Serving
Calories 242 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 6mg2%
Sodium 383mg17%
Potassium 168mg5%
Carbohydrates 32g11%
Fiber 4g17%
Sugar 7g8%
Protein 6g12%
Vitamin A 270IU5%
Vitamin C 42mg51%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dal Dhokli, Varan Phala
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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