How to make Jain Dal Dhokli -

Dal dhokli is a much loved one dish meal that is made often in every Gujarati home.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon peas (toovar dal), Whole wheat flour (atta) (आटा)

Cuisine : Gujarati

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Quinoa Chole Aloo Achari Paneer Methi Bhurjee Baingan Jhol

Jain Dal Dhokli

Jain 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 : 41-50 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Jain Dal Dhokli Recipe

  • Split pigeon peas (toovar dal) boiled 2 cups

  • Whole wheat flour (atta) 1 cup

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 1/4 teaspoons

  • Cumin powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Jaggery (gur) grated 2 teaspoons

  • Raw peanuts 1 tablespoon

  • Salt to taste

  • Fresh coriander leaves finely chopped 1 1/2 teaspoons

  • Oil 2 teaspoon tablespoon

  • Lemon juice 1 teaspoon

  • Green chilli finely chopped 1

  • Tomato finely chopped 1 small

  • Banana 1/2

  • Mustard seeds 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Red button chillies (boria mirch) 4

  • Curry leaves 6-7

  • Asafoetida 1/4 teaspoon


Step 1

To make dal, take boiled pigeon peas in a non-stick pan and add 1½ cups water. Mix well and switch on the heat.

Step 2

Add ¼ teaspoon turmeric powder, ½ teaspoon chilli powder, cumin powder, ½ teaspoon coriander powder, jaggery, peanuts and salt, mix well and let it boil.

Step 3

To make dhokli, combine flour, remaining turmeric powder, ½ teaspoon chilli powder, remaining coriander powder, 1 teaspoon chopped coriander, salt and 1 teaspoon oil in a bowl. Add water as required and knead into a soft dough. Add 1 teaspoon oil and knead again.

Step 4

Divide the dough into equal portions and roll out into thin chapattis. Cut into squares and add them to the dal. Mix lightly.

Step 5

Add lemon juice, remaining chopped coriander, green chilli and tomato. Mix well and cook for 4-5 minutes or the dhokli is fully done.

Step 6

Heat 1 tablespoon oil in a tempering pan.

Step 7

Peel and chop banana finely.

Step 8

Add mustard seeds, cumin seeds, red button chillies and curry leaves to the tempering pan and let the seeds crackle. Add asafoetida and remaining chilli powder, mix and pour over the dal dhokli. Mix well.

Step 9

Transfer the dal dhokli in a serving bowl. Top with chopped banana 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.