How to make Dal Dhokli -

Dal Dhokli is an authentic Guajarati dish which is luscious in flavour and tastes best when served hot. A family favourite, it appeases all age groups

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon peas (tuvar dal), Turmeric powder (हल्दी का पावडर)

Cuisine : Gujarati

Course : Main Course Vegetarian

For more recipes related to Dal Dhokli checkout Dal Capsicum Sabzi. You can also find more Main Course Vegetarian recipes like Pattani Sundal Lauki Kiwi Masala Beetroot Porial Sukhi Arbi Ki Sabzi

Dal Dhokli

Dal Dhokli Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Dal Dhokli Recipe

  • Split pigeon peas (tuvar dal) 1 1/2 cups

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Raw peanuts 1 tablespoon

  • Ghee 1 1/2 tablespoons

  • Mustard seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Asafoetida 1/4 teaspoon

  • Dried red chillies , broken 2

  • Curry leaves 16-18

  • Ginger-green chilli paste 1 teaspoon

  • Jaggery , grated 1 teaspoon

  • Kokam petal , soaked in water for 15 minutes 1

  • Lemon juice 1 tsp + for drizzling

  • Onion , finely chopped 1 small

  • Fresh coriander leaves , chopped to garnish

  • Dhokli

  • Whole wheat flour (atta) 3/4 cup

  • Gram flour (besan) 1/2 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Asafoetida a pinch

  • Ginger-green chilli paste 1/2 teaspoon

  • Oil to apply + teaspoons


Step 1

Pressure cook pigeon peas in some water with ¼ teaspoon turmeric powder, salt and peanuts till 3-4 whistles are given out. Open the lid when the pressure is completely released.

Step 2

To prepare dhokli, combine wheat flour and gram flour in a bowl. Add salt, ¼ teaspoon turmeric powder, chilli powder, asafoetida, ginger-garlic paste and sufficient water and knead into a semi-soft dough. Add 2 teaspoons oil and knead again.

Step 3

Heat ghee in a deep non-stick pan, add mustard seeds and let them splutter. Add fenugreek seeds, asafoetida, broken dried red chillies, curry leaves and cooked pigeon peas and mix well.

Step 4

Add 1½ cups water and cook till the mixture comes to a boil. Cover and cook for 2-3 minutes.

Step 5

Divide the dough into equal portions, apply some oil on each portion and roll out into large thin discs. Transfer onto the worktop and cut each disc into diamonds. These are dhoklis.

Step 6

Add ginger-green chilli paste, and salt to pigeon peas mixture and mix well.

Step 7

Add dhokli pieces to the pan and mix. Add jaggery and kokum petal, mix, cover and cook for 10-15 minutes or till dhokli pieces are done. Switch off heat, add lemon juice and mix well.

Step 8

Transfer into a serving bowl, top with some onion and coriander leaves, drizzle some lemon juice and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.