India’s westernmost state, Gujarat is very famous for food. Even it is said that, if you live in Gujarat and you don’t like food to eat then you are not a true Gujarati :p . The special thing of Gujarati food is that in each dish there is some amount of sweet factor added. This Gujarati cuisine is one of the the oldest culinary treasures of India and is primarily vegetarian. There is a huge variety of vegetarian dishes, each with its unique cooking style which can be eaten all the time.
Well Dal Dhokli is one of the traditional dish of Gujarat state of India. The main ingredients here are lentil / dal and wheat flour. The toor dal / arhar dal / split pigeon pea is the lentil variety and is the most popular one in Gujarat. Here the dish has a smooth texture liquid part comes from the dal to which some wheat flour slices are added. The wheat flour dough along with some gram flour is rolled into a thin circle like chapati and then cut into small diamond shapes using a knife or cutter. The traditional method uses ghee for the tempering part, but as I am keeping the whole dish completely vegan so used vegetable oil.
The dish is very healthy and loaded with nutrients. It is like a Indian soup which can be thoroughly enjoyed through out the whole year. This dish is also found in Rajasthani cuisine where jaggery is not used and in Maharastrian cuisine where some kokum is used as tangy factor in the dish. In Gujarati dal dhokli the sweetness comes from jaggery and the freshly squeezed lemon juice adds the sourness. This is almost a kind of One-Pot meal means can be served as it is. Even one can enjoy this along with some steamed rice. Today I had this hot dal dhokli as it is with some papad 😛 .
Recipe Card for ‘Sugar free Ragi cookies | Finger Millet cookies’ :
Gujarati cuisine, Vegan, One pot meal, Vegetarian dish, Wheat flour, Lentil, Toor dal, Split pigeon pea, Jaggery, lemon juice
SIde dish, One pot meal, Gujarati cuisine, Vegan
Dal Dhokli (Gujarati Cuisine)
an one-pot-meal with mixed flavors of spicy as well as sweet using wheat flour and lentil as the main ingredients
prep time: 15 Mcook time: 30 Mtotal time: 45 M
- Wheat flour 1/2 cup
- Besan (gram flour) 1 tbsp
- Ajwain 1/2 tsp
- Turmeric powder 1/4 tsp
- Oil 1 tsp
- Salt as needed
- Water as needed
- Toor dal (split pigeon peas) 1/2 cup
- Tomato (finely chopped) 1/4 cup
- Turmeric powder 1/4 tsp
- Red chili powder 1/2 tsp
- Jaggery (grated) 1/2 tsp
- Lemon juice 1 tbsp
- Peanut (roasted) (optional) 1 tbsp
- Coriander leaf (finely chopped) 1-2 tbsp
- Ginger (grated) 1/4 tsp
- Cumin seed 1/2 tsp
- Mustard seed 1/2 tsp
- Curry leaf 1 sprig
- Green chili 1-2 no.
- Salt as needed
- Oil as needed
- Water as needed
How to cook Dal Dhokli (Gujarati Cuisine)
- Wash and clean the toor dal.
- Put in a pressure cooker along with finely chopped tomato, turmeric powder, red chili powder, salt and enough water (2-3 cup) .
- Close the lid of the pressure cooker and cook the dal till done over medium heat.
- Meanwhile in a mixing bowl take all the ingredients under dhokli except water.
- Mix everything and then add water little by little to make a soft dough.
- Cover and keep aside.
- Next to the cooked dal add grated jaggery, grated ginger and 1 cup water. Mix well till the dal blend well either using a spoon or even using a hand blender.
- Keep the pressure cooker over low heat.
- Now make 2 parts of the dough.
- Take 1 part at a time and roll into a thin chapati / roti over a floured surface.
- Cut the rolled dough using a knife or even with any cutter into diamond shapes which are known as Dhokli.
- Put the dhoklis 2-3 pieces at a time, otherwise these’ll stick to each other.
- Give a stir and repeat till all the dhoklis are added to the dal.
- Cook till dhoklis are well done.
- Heat oil in a tadka pan.
- Add cumin seed, mustard seed, green chilies and allow to crackle.
- Add curry leaves and wait for 4-5 second.
- Then pour this tempering over the dal dhokli mixture.
- Give a gentle stir and then add lemon juice, roasted peanuts.
- Stir again and turn off heat
- Add all the chopped coriander leaves and serve hot !
Ghee can be used instead of oil.
Spiciness is as desired.
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This Vegan Gujarati Dal Dhokli is contributed for 201th theme of the Foodie Monday Blog Hop foodie group which is decided as ‘Jamva Chalo Ji‘ and suggested by ‘Mayuri di’ who blogs at Mayuri’s Jikoni.
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Give me a bowl of warm, well-made Dal Dhokli any day, and I'll be in seventh heaven. 🙂 Yours looks just perfect! Beautiful presentation and very well explained recipe.
Delicious and yummy dal dhokli. My mom makes dal dhokli and I never attempted it. Your version looks absolutely yummy. Beautiful presentation.
Your bowlful of dhokri is making me feel hungry. Haven't made it since I left home.Dal dhokri is prepared in my house every week, yes that's how much we love it. I usually make it with different vegetables aded to it like peas, carrot, tuvar, guvar, hyacinth beans etc. Sasmita next time you make it let the dal cook with the tempering. It makes a difference in the taste.
Dal dhokli looks super tempting Sasmita. Heard about it but never tried. Now your pictures tempted me to try. Beautiful click.
I love dal dhokri and I often make it for lunch on weekdays. It is a comfort food for sure. Your bowl of dal dhokri is super tempting !
The way dhokhlis floating in dal looks very delicious. A soulful and comfort food to have it any time. Never heard or tasted this, would love to taste it soon👍
This looks super tempting.. a wholesome one pot meal.Beautiful clicks as always..Been a long time since I made this..
Dal dhokli is a wholesome meal and looks so delicious.Your clicks make it more tempting Sasmita. Fabulous share.
Dal dhokli looks yummy. I love your pics. Must make it for my father in law been ages since I made it. It is his favorite.
this is such a great dish to dig into. Sometimes I make it with leftover rotis to 🙂 love this with some rice and achaar !