Daal dhokli is one of the most popular Gujarati recipes. It is best savoured for dinners and it is a wholesome one pot meal for you. Here’s the recipe:

For Dhoklis
1 cup whole wheat flour
1 1/2 tbsp besan
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp asafoetida
1 tbsp oil
1/4 tsp carom seeds
Salt to taste

For Daal
1 cup lentils (toor daal)
2 tbsp ghee
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
5 curry leaves
2 cloves
One inch sized piece cinnamon
1 bayleaf
1/4 tsp asafoetida
2 tbsp Tamarind paste
5 tbsp jaggery
1/2 tsp turmeric powder
1/2 tbsp lemon juice
2 green chillies
1/2 tsp chilli powder
1 tsp grated ginger
2 tbsp boiled peanuts
Salt to taste
4 tbsp finely chopped coriander


  • Combine all the ingredients in a bowl and knead into firm dough using enough water.
  • Divide the dough into 5 equal portions and roll out each portion into thin chapatis.
  • Heat a non-stick tava and gently cook each chapati till light brown spots appear on both the sides.
  • Cool and cut each chapati into diamond shape and keep aside.


  • Mix washed daal and 1½ cups of water in a pressure cooker and pressure cook.
  • Blend it till smooth using a hand blender and keep aside.
  • Heat the ghee and oil in a deep kadhai, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf and asafoetida, mix well and saute on a medium flame for 1 minute.
  • Add the daal, 3½ cups of water, tamarind paste, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt and mix well.
  • Bring to a boil and simmer for 10 minutes while stirring once in between. Keep aside.
  • Just before serving, boil the daal, slowly add the dhokli pieces one by one, and mix gently.
  • Simmer for 5 to 7 minutes, while stirring occasionally.
  • Serve hot garnished with coriander.
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