Mar 26, 2018 Aug 8, 2025 by [Archana Potdar] · This post may contain affiliate links · 80 Comments

Dal Dhokli Recipe

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Dal Dhokli is a Gujarati dish made by boiling wheat flour noodles in a thin pigeon pea stew: a comfort food, a sumptuous one-dish meal, a stew of Dal and Wheat Flour Noodles.

Dal Dhokli is a perfect and simple comfort dish for dinner on weekdays. Special enough for your Sunday brunch, you can enjoy with the family around.

Steaming bowl of Dal Dhokli, steaming hot and perfect comfort meal.

Dumpling dishes are typical across the globe - they are comforting, versatile and endlessly adaptable. Try these delicate Wontons in a warm broth. My husband loves potatoes, and Gnocchi is his favourite meal. He will willingly help me make them. What about you? How much does your spouse participate in cooking?

During our trip to Ladakh, we enjoyed Momos with Tomato Soup. Then there are Empanadas, which I have not made in years. My husband is sending me the recipe again. I only need to decide which one. Maybe should make these easy Spinach Cheese Empanadas.
In India, we have our unique festival foods, including Ukdiche Modak, turmeric-leaf wrapped Patoli, and steamed idlis. Fried Nevri or Kari Kadubu are Diwali, Holi favourites, something my mother used to make.

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What is Dal Dhokli?
Ingredients for Dal Dhokli
How to make Dal Dhokli Recipe
Variations to Dal Dhokli
Equipment needed for Dal Dhokli
How to store Dal Dhokli
Top tip for Dal Dhokli
Related Recipe
Dal Dhokli Recipe

What is Dal Dhokli?

Dal Dhokli is a one-pot meal a hearty Gujarati meal soft wheat-flour dhokli, our everyday chakki atta simmered in tangy, spiced dal.

Dal dhokli is popular in other parts of the country as well. In Maharashtra, it is called Varan Phal (Marathi: वरण फळ), or Chakolya (Marathi: चकोल्या). The dish is popular in the Marwar region of Rajasthan. Still, the Gujaratis enjoy their Sunday morning meal with Dal Dhokli.

Ingredients for Dal Dhokli

The ingredient and the method will seem lengthy and time-consuming. But the recipe is surprisingly easy, albeit a bit time-consuming, since you do not need accompaniments or side dishes with this stew; hence, it is worth it.

For The Dhoklis

Whole Wheat Flour: Chakki atta, the everyday chapati atta.
Besan: Also called chickpea flour, Bengal dal flour.
Spices: You will need Chilli powder, turmeric powder. Ajwain or carom seeds are optional, but I highly recommend using them.
Oil: Any neutral oil that does not have a strong aroma is good.
Salt: to taste.
Water: As needed.

For The Dal

Toor Dal: You will need what we also call Arhar dal, split pigeon pea dal.
Souring agents: Kokum and lemon juice. You need them both; do not skip them.
Spices and Herbs: garlic paste, ginger paste, green chilli paste, chilli powder, curry leaves, turmeric powder, cumin seeds, mustard seeds, asafoetida, red chillies, cinnamon, cloves.
Jaggery: The sweetener to balance the pungent and sour taste.
Ghee and Oil: Use both, and the taste is fantastic.
Salt to taste.
Water: As needed.

For Garnishing and Serving: Top the Dal Dhokli with chopped Coriander leaves and ghee.

How to make Dal Dhokli Recipe

For The Dhoklis

In a large bowl, I use what we call parat, add the flours, chilli powder, turmeric powder, ajwain, oil and salt to taste.
Knead into dough with water. I prefer it to be stiff but soft enough to roll out.
Keep covered and set aside, say for 15-20 minutes.

For The Dal

Transfer the pressure-cooked Dal to a deep pan and blend it.
Add hot water, salt, kokum, lemon juice, jaggery, garlic paste, ginger paste, green chilli paste, chilli powder, curry leaves, and turmeric powder, mixing well.
Cook on a medium flame for 10 to 15 minutes, stirring occasionally.
Temper the Dal and simmer, stirring occasionally. Set aside.

To put together the Dal Dhokli

Roll out the dough in a thin circle.
Cut the chapati into diamond or square shapes. Transfer the cut pieces to a plate; do not overlap.
Roll out the remaining dough and cut it into pieces in the same manner.
Simmer the Dal on medium heat, lower the heat and add the pieces or dhoklis to the Dal one by one.
As the dhokli cooks, they will rise to the top.
The consistency of the Dal should be just right, neither too thick nor too thin.
Garnish with coriander leaves on medium heat, stirring occasionally.
Serve in individual plates, drizzled with ghee.

Remember to add the cut dhokli individually, piece by piece, unless you want a big fat lump of dough in the Dal.
Add more water if the Dal thickens while simmering.

Tip

The dhokli needs to be added and cooked just before serving; otherwise, you have a soggy mess on your hands.
Remember to add the cut dhokli individually, piece by piece, unless you want a big fat lump of dough in the Dal.

Psst: Try making chapati with that atta, it tastes fantastic and is called "Ukhari" in Marathi. The Dal in this dal dhokli recipe is delicious and can be enjoyed with rice and rotis too.

Variations to Dal Dhokli

This recipe is mildly sweet and sour. You can, however, adjust the taste to suit your taste. I generally add some Kathiyawadi garlic chutney as I like my food pungent.
Squeeze some lemon to your serving to make it tangy.

Equipment needed for Dal Dhokli

A parat for mixing the dough.
A rolling pin and board are needed for making the dhokli.
A knife or a pizza cutter to cut the dhokli.
A plate to keep the dhokli.
Pressure cooker to cook the Dal.
A Pan, a wok, or a Kadai to make the Dal.
Hand blender to blend the Dal.
Tadka pan for tempering the Dal.
Plates to serve.

How to store Dal Dhokli

The cooked dal dhokli can be stored in an airtight container.
- However, the dal dhokli becomes lumpy, and it does not taste as good as it does when you dish it out as soon as it is done.
My suggestion is to store the Dal in a container. Keep the dough in another airtight container.
- To serve the Dal Dhokli, first make the dhokli.
- Bring the Dal to a boil in a separate deep pan, and adjust the consistency.
- When the Dal starts boiling, add the dhoklis and cook them.

Top tip for Dal Dhokli

Dal dhokli tatste good when hot. Serve immediately.
To the simmering Dal, add the dhokli individually, piece by piece.
Adjust the consistency of the Dal with water.
The stew thickens; keep the Dal watery initially.

Summary: A one-pot meal, the traditional Dal Dhokli is the Gujarati comfort food. Soft, spiced wheat-flour dumplings (dhokli) simmered in a sweet and tangy lentil curry. Topped with Ghee, it is perfect for a lunch or dinner on a cold winter or rainy day. A complete, nourishing and satisfying meal.

Some related one-pot recipes you can enjoy are

Why am I suddenly talking about Dal Dhokli? The reason is for "Ssshhhh Secretly Cooking." We are cooking Gujarati Food. The twist is that we are paired, and we exchange ingredients with our partners. We are to cook with the secret ingredients, and the others generally try to guess what the ingredients are. It is fun!

This month, my partner is Seema Doraiswamy Sriram, and we agreed that chilli and garlic are best for me, while chillies and mustard are with her. I expected her to make a pickle (frankly, my brain cells are in a coma right now), but she came up with a fantastic dish! Do check out her amazing pictures and recipes. I've bookmarked quite a few dishes to try, starting with Inji kichadi.