Dal Dhokli is a traditional Indian comfort food. It is especially popular in the western states of Gujarat and Rajasthan. It is a single dish. In which wheat flour dumplings (Dhokla) are boiled in a spicy lentil or tur (lentil) soup. This dish is nutritious. And is usually served as a main course. This dish is nutritious to eat.
Dal Dhokli has become popular in different parts of India nowadays. It is one of the traditional dishes of Gujarat and is specially served on special occasions, festivals and weddings. People of Gujarati community make this dish in their homes and also serve it to their guests.
Daal dhokli is an Indian dish common in Rajasthani and Gujarati cuisine, made by boiling wheat flour pieces in a toor dal stew. A similar preparation is called varanfal, or chakolyaa in Marathi. It is commonly pronounced Dar Dhori in Gujarati. In some household traditions it is made out of leftover dal.
Dal Dhokali is a popular Gujarati and Rajasthani fusion dish, in which small pieces of wheat flour (Dhokali) are cooked in spicy Tur dal. It is a complete meal that has a balance of protein, fiber, and spices.
Ingredients
Ingredients for Dal Dhokli
For the Dal (Lentil Curry)
.Toor dal (arhar dal) – 1 cup
.Water – 3 to 4 cups (adjust as needed)
. Turmeric powder – ¼ tsp
. Salt – to taste
. Jaggery (or sugar) – 1 to 2 tsp (optional, for slight sweetness)
.Tamarind pulp / Lemon juice – 1 tbsp (for tanginess)
. Green chili – 1 (slit or chopped, to taste)
. Ginger – 1 tsp (grated or paste)
. Tomato – 1 (chopped, optional)
. Coriander leaves – for garnish
For the Dhokli (Wheat Dumplings)
. Whole wheat flour – 1 cup
. Besan (gram flour) – 2 tbsp (optional)
. Turmeric powder – ¼ tsp
. Red chili powder – ½ tsp
. Ajwain (carom seeds) – ½ tsp
. Salt – to taste
. Oil or ghee – 1 tbsp
. Water – as needed (to knead dough)
For Tempering (Tadka)
. Ghee or oil – 1 to 2 tbsp
. Mustard seeds – ½ tsp
. Cumin seeds – ½ tsp
. Hing (asafoetida) – a pinch
. Dry red chili – 1 (optional)
. Curry leaves – 6–8 leaves
. Total Cook Time – 40 minutes
. Servings – 4 members
How To Make Dal Dhokli Recipe Step By Step Instructions
Cook the Dal
1. Wash 1 cup toor dal and pressure cook it with 4 cups water, turmeric, and a bit of oil for 3–4 whistles (or until soft).
2. Once done, mash the dal well using a ladle or hand blender. Set a side.
Prepare Dhokli Dough
3. In a bowl, mix wheat flour, turmeric, red chili powder, ajwain, salt, and 1 tsp oil.
4. Add water gradually and knead into a firm, smooth dough.
5. Cover and let it rest for 10–15 minutes.
Make the Dhokli
6. Divide the dough into balls, roll each ball into a thin chapati, and cut into diamond or square shapes.
7. Keep the pieces on a plate dust lightly with flour so they don’t stick.
Prepare the Dal Base
8. In a large pot or deep pan, heat oil or ghee.
9. Add mustard seeds, cumin seeds, asafoetida, curry leaves, red chilies, green chili, and ginger.
10. Sauté for a few seconds, then add chopped tomato (optional).
11. Add the mashed dal, jaggery, salt, red chili powder, cumin & coriander powder.
12. Add tamarind pulp (if using). Adjust water for desired dal consistency.
13. Bring the dal to a gentle boil.
Cook the Dhokli in the Dal
14. Gently drop the diamond-shaped dhoklis one by one into the boiling dal, stirring occasionally to prevent sticking.
15. Let it cook on medium flame for 15–20 minutes or until the dhoklis are soft and cooked through.
16. Stir frequently so the dhokli doesn’t stick to the bottom.
Garnish & Serve
1. Garnish with fresh coriander and a squeeze of lemon.
2. Serve hot with a dollop of ghee on top.
3. Serve with papad, pickle, or buttermilk for a complete Gujarati-style meal.
Dal Dhokli Recipe Pro Tips
1. Make the dhokla dough a little thicker than the chapati dough. So that it retains its shape and does not become soft when cooked in the dal. Cover and let the dough rest for 10-15 minutes to get a good texture.
2. Roll it evenly and thinly. Roll the dough into thin loaves (about 1.5-2 mm thick) so that the dhoklas cook evenly and absorb the flavour of the dal. Cut them into even shapes (diamond or square shape) to cook evenly.
3. When adding the dhoklas to the cooking dal, add them slowly and keep stirring continuously for a minute to prevent sticking. Do not overcrowd the pot – make sure they have room to cook and rise.
4. Adjust the sweetness, spiciness and spice to taste. Authentic Gujarati dal dhoklas are slightly sweet and tangy. Use jaggery and tamarind (or lemon juice) together for a sweet-sour balance.
5. Do not overcook the dal. Once added, boil for a maximum of 15-20 minutes or until soft. Overcooking can make it soft or disintegrate.
6. Consistency is important. The dal should be a bit thin (soupy) when adding the dal, as the dumplings will thicken later when cooked and absorb the liquid. If it thickens too much, add hot water while cooking.
7. Use fresh dal. A final topping (topping) before adding the dal (optional) can enhance the flavour. For a richer flavour, add a spoonful of ghee cumin and garlic or red chillies.
8. After cooking, let the dal dal rest for 5-10 minutes. This enhances the flavour and helps the dal absorb more.
9. Add boiled peanuts or a handful of roasted peanuts to it to enhance the texture and flavour of the dal.
10. The dal dal becomes very thick when cooled. When reheating, add hot water, add salt, and simmer briefly before re-rising.
FAQs
1. What is Dal Dhokla?
Dal Dhokla is a traditional Gujarati (and Rajasthani) dish where spiced wheat flour dumplings (dhokla) are cooked in a delicious lentil soup (dal). It is hearty, tangy, mildly sweet. And is often eaten as a complete meal.
2. Which dal is best for Dal Dhokla?
Tur dal (a type of tuber dal) is traditionally used. Some varieties use moong dal or a mixture of lentils, but Tur dal gives the most authentic taste.
3. Why did my dhoklas become soft or disintegrate?
The dough was too soft or over mixed. The dhoklas were too thin or over cooked. The dal was too hot/boiling when I added the dhokla. They have dissolved.
4. Can I make Dal Dhokla without a pressure cooker?
Yes! Cook the tur dal in a regular pot with enough water for 45-60 minutes or until soft. This takes longer than pressure cooking.
5. Is dal dhokla vegan?
Yes—it is completely vegan if you use oil instead of ghee.
6. Can I make dal dhokla in advance?
Yes. But the dhokla absorbs water as it sits. This makes the dish very thick. Add hot water and adjust the seasoning while reheating.
7. Can I freeze dal dhokla?
That is not ideal. The dhokla may become soggy or fall apart after freezing and reheating. You can freeze the dal and batter separately, then cook fresh dhokla if needed.
8. What can I serve with dal dhokla?
This is a complete meal in itself, but it goes well with. Papad, pickle, chaas (buttermilk) or lassi A small bowl of rice. (optional)
9. How long does it take to make dal dhokla?
With pressure cooker or Instant Pot: 35-40 minutes without pressure cooking: 60-70 minutes.
10. Can I use leftover dal for this recipe?
Yes! Leftover tur dal or even mixed dal can be used. Just adjust the consistency and add fresh tadka and dhokla.
Health Benefits of Dal Dhokli
1. High in plant-based protein.Tur dal is rich in protein, which is essential for muscle repair, growth, and overall energy. Especially good for vegetarians to meet their daily protein needs.
2. Rich in complex carbohydrates. The whole wheat flour used for dhokla contains complex carbohydrates. Which digest slowly and help maintain steady energy levels. This makes it a great option for sustained energy and fullness.
3. Good source of fiber. Both lentils and whole wheat flour are rich in fiber, which helps in the following: Good digestion and regular bowel movements. Lowers cholesterol levels. Helps in better blood sugar control.
4. Contains heart-healthy ingredients. No need to deep fry it—it is cooked by boiling. Contains heart-friendly spices like turmeric, cumin, and mustard. Can be made using minimal oil/ghee.
5. Hydrating and nutritious. Dal Dhokali has a soupy consistency, making it hydrating and easy on the stomach. It is also ideal for a light meal while recovering from an illness or as a snack.
6. A dish that contains carbohydrates (wheat), protein (dal), and fat (tempering). Optional vegetables like carrots, spinach, or tomatoes can boost vitamins and minerals.
7. It is filling without being high in calories—good for weight management. Ideal for mindful eating, especially when served with salad or buttermilk.
8. Immune-boosting spices The texture and mild flavor make it easy for both children and the elderly to chew and digest.
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Anandrao kharat
Indian Testy Recipe
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