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Dal Dhokli

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Adjust Servings:
½ cup toor dal – rinsed
1½ cup water
1 tsp oil
2 tbsp peanuts
1 tsp ghee
1 tsp mustard
½ tsp cumin
1 chilli – broken
1 pinch hing / asafoetida
Handful of curry leaves
1 tomato – finely chopped
1 tomato – finely chopped
1½ cup water
1½ cup water
¾ tsp Kashmiri red chilli powder
¼ tsp cumin powder
½ tsp coriander powder
¼ tsp garam masala
1 small piece jaggery
¾ tsp salt
1 tsp lemon juice
2 tbsp coriander – finely chopped
1 cup wheat flour
¼ tsp turmeric
½ tsp Kashmiri red chilli powder
¼ tsp carom seeds
½ tsp salt
2 tsps oil
½ cup water

Nutritional information

128.74 g
28.77 g
20.27 g
3415 mg
0 mg

Dal Dhokli

  • Veg
  • 35 mins
  • Serves 2
  • Easy


  • Dal

  • Dhokli


Dal dhokla is the very definition of Indian comfort food. It is a dish that originates from the Rajasthani, Maharashtrian, and Gujarati regions. Dhokli is most similar to a type of noodle-based stew. It is made by boiling thick noodles made from wheat flour inside a pigeon pea stew. The dish is very versatile by its very nature; you can make it rather simply using a pressure cooker or an instant pot.

Packing this for lunch? Make sure you carry it in an insulated lunchbox or storage container

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How to make Dal Dhokli

  1. Heat 1 tsp ghee in a large kadai and splutter tempering.
  2. Add 1 tsp ginger-garlic paste, and 1 tomato.
    1. Saute until tomatoes become soft and mushy.
  3. add in cooked dal, 1½ cup water and mix well adjusting consistency as required.
  4. Add ¼ tsp turmeric, ¼ tsp cumin powder, ¾ tsp chilli powder, ½ tsp coriander powder and ¼ tsp garam masala.
    1. Stir the ingredients well to thoroughly combine them.
  5. Pour in the cooked peanuts, the small piece of jaggery, ¾ tsp salt, and 1 tsp lemon juice.
  6. Add in the dhokli pieces once the dal comes to a boil/
    1. Give the mixture a good stir.
  7. Cover and boil for 10-15 minutes or until the dhokli is completely cooked.
  8. Add 2 tbsps coriander and serve the dal dhokli with hot steamed rice.


Dhokli is a staple of the Gujarati diet.

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