Last updated on March 12th, 2019
Dal dhokli is a easy and wholesome one pot meal prepared by cooking tiny wheat flour dumplings in seasoned lentil sauce or dal. You will love this dish for its wonderful taste and flavorful. So here is how you can make best dal dhokli at home. Read on for step by step traditional dal dhokli recipe with tips and variations.
There are few recipes that brings us so much joy and is a fun to make. This dal dhokli is one such recipe which you will enjoy both the making and tasting 🙂
I have been a fan of this yummy dish right from the day I tasted this in my childhood. My mom picked up this dal dhokli recipe from her friend and have made this for us innumerable times. The joy of making small discs from the dough or dhokli is something I loved even as a child.
While my mom makes many delicious Gujarati recipes like khaman, khadavi, dal, muthiya, we used to love this dal dhokli the most. We always found this amusing and fun to have the whole meal in just a bowl with a spoon 🙂 Yes it more like having a soup 🙂
What Is Dal Dhokli?
Dal dhokli is the ultimate one pot meal made by simmering tiny wheat dumpling simmered in a lentil stew that is spicy, flavorful and slightly sweet. You can call this as India’s very own pasta in lentil sauce.
Dhokli means tiny wheat dumplings and dal means seasoned and tempered cooked lentils. So this is a delicious concoction of flavorful dal lentil stew mixed with weat dumplings or homemade egg free wheat pasta.
If you are talking about comfort food, you cannot miss this dal dhokli. It is one of the best comfort foods that you will come back to again and again.
Soft, well cooked wheat dumplings that are mildly seasoned, hearty, flavorful and absolutely delicious dal with an aromatic and fresh tadka or tempering makes this dish a real winner.
This is such a favorite at our that whenever I make we all can never get enough of it. The recipe is deceptively simple, but the flavor of this dish is huge.
So do try this dal dhokli that is
Super easy and quick to make – you only need 30 minutes to make this dish from start to finish and eating happens even fast 🙂
Gluten free– To make gluten free dal dhokli use any gluten free flour for making the dumplings and do not use asafoetida in tempering.
Can be made vegan– See tips and variations
One pot wonder– you just need your pressure cooker to make this. You can also make this recipe in instant pot
Healthy, wholesome and power packed- Wonderful wholemeal packed with protein.
What is The Difference Between Rajasthani and Gujarati Dal Dhokli?
This dish goes by many other names like varan phal, chakolya in Marathi. While the base method of simmering dholi or wheat dumpling in dal remains the same, there are minor changes in seasoning.
Rajasthani dal dhokli is made with green moong dal and urad dal. Also in Rajasthan this is not made sweet. In Marwari homes mostly this dish is prepared without onions and tomatoes.
Gujarati dal dhokli recipe. on the other hand have a slight sweet taste, uses onions and peanuts. I am familiar to this taste with onions and peanuts so I usually make it this way.
Can We Add Vegetables to Dal Dhokli?
Yes, I sometimes add chopped carrots and capsicums to this dish along with onions and tomatoes while cooking the dal.
You can also add green peas, corn and chopped spinach to make this dish.
How To Store Leftovers?
If you have leftovers of this dish, which is very unlikely, you can easily store it for a couple of days. You can store the leftovers in airtight containers in refrigerator for 2-3 days and freeze dal dhokli for a month. Do note that dal dhokli thickens on cooling so you may have to add some water and simmer it.
What Goes Well With Dal Dhokli?
Dal dhokli is a complete meal on its own. It is eaten with rice in Gujarat sometimes but we prefer to have it as such. You can serve with mango pickle, papad and raw onions.
How To Make Vegan Dal Dhokli?
Just leave out yogurt while making dough and use oil in place of ghee for tadka to make this dish vegan.
Top Tips To Remember
This dish will thicken on cooling. So do not make it very thick. Also if the dish gets very tick on cooling, just add some water and simmer it gently.
To make Jain dal dhokli, just leave out onions and tomatoes in the recipe.
Ajwain seeds or carom seeds add a wonderful flavor to the dumplings. Also they ensure proper digestion. Do add them.
Do not make the dough very soft. it should be smooth and a bit tight.
You can double or triple the recipe.
Chunky textured, moderately spicy, kid friendly.
You might like to check
How To Make Dal Dhokli Step by Step
Making Dhokli For Dal Dhokli
Take wheat flour, carom seeds, curd, salt, oil in a bowl. Add water little by little and knead into smooth tight dough. Do not make the dough very soft.
Divide the dough into 4 big balls. Shape a ball into a thin rope. Pinch small balls and press slightly as seen in the photo.
Spread the dumplings in a big tray as single layer. Cover and set aside.
Making Dal For Dal Dhokli
Pick rinse and add both the dals to the pressure cooker.
Also add chopped onions, tomatoes, green chilies. Add water, salt, turmeric powder and chili powder.
Bring the water to a rolling boil.
Now slowly add the prepared dumplings, one or two at a time. Gently stir so that the dumplings don’t cling or settle to the bottom.
Cover the pressure cooker and cook for 4 whistles or for 10-12 minutes in medium flame.
Once the pressure settles down, open the cooker and check the consistency. If it too water, simmer for few minutes. If it very thick, add 1/2 cup water and simmer for 5-6 minutes.
In the meantime heat 2 tablespoons oil in a small pan
Add cumin seeds, slit green chilies, curry leaves and peanuts. Fry till peanuts turn golden.
Add to the simmering dal dhokli. Mix well.
Serve piping hot with raw onions and a squeeze of fresh lemon juice.
Dal Dhokli Recipe
Dal dhokli is a delicious and interesting recipe from Rajasthan and Gujarat. Have you heard of India’s very own pasta in lentil sauce? Read on to know about this hearty and flavorful whole wheat pasta simmered in comforting dal stew. You will love this dal dhokli for its wonderful taste and flavorful. So here is how you can make best dal dhokli at home.
- 1/2 Cup Whole Wheat Flour
- 1/2 teaspoon carom seeds
- 2 tablespoons yogurt curd
- 2 teaspoons Oil
- Salt to taste
- Water as needed
- 1/2 Cup Tuvar Dal Split Pigeon Peas
- 1 Tablespoon Chana Dal Optional
- 1/2 Cup Chopped Tomatoes
- 1/2 Cup Chopped Onions
- 2 Green Chilies Slit
- 2 Cups Water
- 1/2 Teaspoon Chili Powder
- 1/2 Teaspoon Turmeric Powder
- Salt To Taste
- 1 Teaspoon Jaggery
- 2 Tablespoons Ghee Or Ghee
- 1 Teaspoon Cumin Seeds
- 10 Curry Leaves
- 3 Green Chilies Slit
- 2 Tablespoons Peanuts
Combine wheat flour, carom seeds, curd, salt, oil in a bowl. To that add water little by little and knead into smooth tight dough. The dough should not be very smooth.
Make four balls out of the dough and shape ball into a thin rope. Pinch small balls from the rope and press slightly as seen in the photo.
Keep the dumplings in a big tray as single layer. Cover and set aside.
Wash and add both the dals to the pressure cooker.
Also add the chopped onions, tomatoes, green chilies. Next add water, salt, turmeric powder and chili powder. Let the water come to a rolling boil.
Slowly add the prepared dumplings, one or two at a time. Carefully stir so that the dumplings don’t cling or settle to the bottom.
Close the pressure cooker and cook for 4 whistles or for 10-12 minutes in medium flame.
Let the pressure settle down. Open the cooker and check the consistency. If it too watery, simmer for few minutes. If it is too thick, add 1/2 cup water and simmer for 5-6 minutes.
Heat 2 tablespoons oil in a small pan to make tadka
Add the cumin seeds, slit green chilies, curry leaves and peanuts. Fry till peanuts turn golden, chilies are fried well and curry leaves are crispy.
Add the tempering to the simmering dal dhokli. Mix well.
Serve hot with raw onions and a squeeze of fresh lemon juice
Dal dhokli is a complete meal on its own that is healthy and hearty.
It is eaten with rice in Gujarat sometimes but we prefer to have it as such for lunch or dinner . You can serve with mango pickle, tomato pickle, papad and raw onions.