Dal Dhokli Recipe

Dal Dhokli is a Gujarati delicacy which is a meal by itself. Pieces of Chapati dunked in Dal which is boiled with groundnuts and seasoned with cloves, cinnamon and asafoetida which give it it’s unique taste.

Ingredients :

  • 150 gms toor dal/ pigeon peas pressure cooked with a fistful of peanuts
  • Salt
  • Jaggery
  • A few petals of kokum/Garcinia Indica
  • Juice of lemon
  • 4 green chillies
  • 1 inch piece of ginger
  • Haldi
  • A pinch of chilly powder
  • 2 sprigs curry leaves
  • 1/2 tsp dhania jeera/coriander and cumin seed powder
  • 1/2 tsp mustard
  • 1 tsp jeera/cumin seeds
  • 6 cloves
  • 1″ piece of cinnamon
  • 1/4tsp Hing/asafoetida
  • 2 sprigs curry leaves
  • Ghee/clarified butter
  • Coriander leaves

Churn the mashed dal. Crush the green chillies and ginger coarsely. Add the salt, jaggery, green chillies and ginger, chilly, haldi, dhaniya jeera powder, Kokum and a tsp of ghee and boil well.
Heat a tbsp of ghee. Add half a tsp of mustard and after it splutters add a tsp of jeera, 6 cloves, 2small sticks of cinnamon and a pinch of hing and a sprig of curry leaves. Drop the seasoning into the Dal and boil for a couple of minutes. Garnish with coriander leaves.


  • 125gms wheat flour
  • A pinch of ajwain/ caraway seeds
  • 1tsp dhaniya jeera/coriander and cumin seed powder
  • A pinch of haldi/turmeric
  • Salt
  • 1tsp oil

Method :
Take a pinch of ajwain, haldi, chilly, dhaniya jeera powder and salt in a bowl. Add 125 gms of wheat flour, a tsp of oil and bind it to a soft dough with enough water as for chapathi. Roll out the chapathi and slightly roast it on both sides. Cut into diamond shaped pieces.
Before serving bring the Dal to a boil and add the chapati pieces to it. Garnish with coriander leaves, lemon juice and a tbsp of fresh ghee. Serve hot.

Note: dhokli is usually never roasted. The chapati dough that is cut into a diamond shape is immersed directly into the boiling dal and allowed to cook. I roast it slightly as the family prefers it this way.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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