Dal Dhokali

Dal Dhokli Recipe

Dal Dhokli is a wholesome one pot dish that is a made from lentils and thepla dough. It tastes delicious when served in a wide mouth soup bowl, drizzled with the teaspoon of ghee and sprinkled with finely chopped onions.


Cooking time
45 min


    • 1/2 cup toor dal
    • 40 grams Saffola veggie twist
    • 1/4 teaspoon mustard seeds 
    • 1/4 teaspoon jeera
    • 4-5 curry leaves
    • 1-inch piece of cinnamon
    • 1 bay leaf
    • 1/2 teaspoon grated ginger 
    • 1/4 cup grated tomatoes 
    • 2 pieces kokum
    • 1/2 teaspoon red chilli powder
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon hing
    • 1 teaspoon jaggery
    • 2 teaspoons lemon juice, freshly squeezed
    • 1/4 cup peanuts, roasted or steamed (30 grams)
    • 1 teaspoon Saffola oil
    • 2 tablespoon coriander leaves, chopped 
    • Ghee for serving (optional)
    • 1 cup onions for serving, finely chopped
    • Salt to taste


    For the Dhoklis | Whole Wheat Pasta Strips


    • 1/2 cup whole wheat flour
    • 40 grams Saffola masala and coriander oats
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon red chilli powder
    • 1/2 teaspoon hing
    • Salt to taste

How to make Dal Dhokli

    • To begin making the Dal Dhokli, we will first combine all the ingredients for the dhokli in a large bowl. Knead by adding a little water at a time to make firm and smooth dough
    • Cover the dough and let it rest for 10 minutes. Knead once again and divide the dough into 6 portions
    • Roll each portion into very thin rounds, tossing on flour to prevent it from sticking
    • Cut the rolled portions in strips of 1/2 inch width and 2 inches in length and keep aside
    • To make the dal for the Dal Dhokli, rinse the lentils and cook them along with oats until soft and mushy. See video recipe of 'How to Cook Lentils' in a pressure cooker
    • While the dal is still hot whisk them along with turmeric, salt, hing, red chilli powder and one and a half cups of water until well blended and smooth. Set aside
    • Heat oil in a large sauce pan on medium heat; add the jeera, mustard seeds, curry leaves and allow it to crackle. Add the ginger, pureed tomatoes, kokum, cinnamon, bay leaf, dal and jaggery and allow the mixture to boil vigorously for about five minutes
    • Once the dal starts boiling vigorously, add the peanuts and strips of dhokli one by one into the boiling lentil. Allow the dal to boil along with the dhokli for another five minutes.
    • Adding the dhoklis can thicken the lentil mixture; you might need to add additional water so the dal dhokli mixture has a thin soup like consistency
    • Finally stir in the lemon juice and coriander leaves to the Dal Dhokli
    • Serve the Gujarati Dal Dhokli hot in a soup bowl topped with ghee and finely chopped onions

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Very good facilities

Very good facilities

Sep 22, 2015

Average: 4 (1 vote)

It's a beautiful recipe.....I LLOOOVVVEE...

It's a beautiful recipe.....I LLOOOVVVEEEE this dish.....

May 07, 2015

Average: 4 (1 vote)

Cud u pls let me know if kokum can be su...

Cud u pls let me know if kokum can be substituted in ur receipe

May 01, 2015

Average: 4 (1 vote)
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