Dal dhokli recipe

Dal dhokli recipe

dal dhokli

This has been a childhood favorite of mine, sort of like soul food for me. Incidentally, in my home it was called dal baati. But it is nothing like the elaborate Rajasthani stuff. It is a simple dal and roti recipe with a twist. This is not the Gujarati recipe either but how it was made in my home on many afternoons. When you have it piping hot, it is bliss! I do crave for it sometimes and now the kids have taken onto it as well.

Here is the simple recipe:


Tuar/Arhar dal 1 cup

1/2 tsp. turmeric powder

1 tsp chilly powder

For the dumplings:

Whole wheat atta dough just like for chapatis kneaded with salt and ajwain seeds.

For the tempering (tadka):

2 tbsp. ghee

1 tsp. jeera

1 pinch heeng (asafoetida)

2-3 broken dry red chillies

1 small onion finely chopped

2-3 cloves garlic

For garnish:

Chopped coriander leaves

Lime juice

dal dhokli


Wash the dal well. Add water to cover it and add turmeric powder. Take it in a pressure cooker and bring it to the boil. Meanwhile, prepare the dumplings. To make these, roll out large, slightly thick rotis with your rolling pin. Cut them in diamond shapes. Now drop them one by one into the boiling dal mixture. I normally put around 2 such rotis per person. Keep making them, cutting them and putting them in the boiling dal. Take care not to mish mash them together. Once all the rotis have been put in, add in the salt and chilly powder. Now close the cooker and keep it on the heat for two whistles. Let it cool and open the cooker. Stir the dal dhokli. Add more water if the dal seems too thick. Check taste for salt.

Before serving, prepare the tempering. Take ghee in a pan. Let it melt. Now add cumin seeds and allow them to sputter. Add in the heeng and broken dry chillies. Cook for 30 seconds. Now add in the chopped onion and garlic. Fry till they are slightly caramelized/browned. I love that taste. Now tip in this tempering into the dal dhokli. Mix well. Garnish with coriander leaves and serve after sprinkling lime juice. You must serve this hot else it becomes thick and sticky later. A simple dish, it is a complete meal and very satisfying too. Enjoy!

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28 thoughts on “Dal dhokli recipe

  1. I have never had this dish, but this is something that I must try and make, as now-a-days, my hot favorites are one-pot meals. 🙂

  2. Okkkk. So this is daal dhokli. I have heard about it so many times, but never knew what it was or how it was made. Never tasted it either. Will try it on one of my weekly offs.

    1. Oh yes! Though my version is different from the Gujarati one. They put boiled peanuts in the dal and sweeten it too. This is my mum’s recipe. Hope you like it.

    1. Oh, there is a dal dhokli in the Gujarati cuisine which is a slightly modified version of this. It has boiled peanuts and some jaggery too.

  3. This is the first time I am hearing about it Rachna … I thought perhaps you will fry the dough rotis.. but to boil them is again new for me 🙂 will definitely try and tell dear .. Yesss .. I too love the tadka part 🙂

    1. Oh yes, they taste pretty good but different. One could even make the dough more spicy by adding some garam masala, coriander and cumin powder and even besan flour, just like we do for masala paratha. But I prefer it simple this way. I hope you enjoy this recipe. 🙂

    1. hahaha You like the name? It feels very close to dholki for me. 🙂 It is simple, home cooking, redolent with memories of my mum’s cooking and hence it is really tasty.

    1. I have never tried so far, but I guess it will make the recipe even more complete. 🙂 Do let me know how it tastes if you try with veggies. But first have it only like this.

      1. I will. The thing is, my garden has gone nuts producing bottle gourds. Even my neighbors are fed up. The maids have begun giving me stony silences. Hence the question. 😀

  4. hahaha Lauki goes so well with chana dal. I am sure you must be making that day and night. Do you make lauki ki muthia? It’s tasty and a very healthy snack. Lauki koftis and lauki ke barre are nice too.

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