Dal Dhokli
Dal Dhokli is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Anukriti Cooking Recipes on YouTube.
Prep: 45 min | Cook: 25 min | Total: 1 hr 25 min
Cost: $70.17 total, $17.54 per serving
Ingredients
- 1/2 cup Mixed Dal (Blend of toor, urad, green moong, dhuli moong and masoor; washed and soaked)
- 2 cups Water (for soaking) (Cold water for washing and soaking dal)
- 1 tsp Kashmiri Red Chili Powder (Mildly spicy, gives bright red color)
- 1 tsp Turmeric Powder (Adds color and earthiness)
- 1 pinch Asafoetida (Hing) (Adds umami and aids digestion)
- 1 tsp Dry Ginger Powder (Warm spice flavor)
- 1 tsp Salt (Adjust to taste)
- 2 tbsp Desi Ghee (For cooking dal and final tempering)
- 2 pieces Bay Leaves (Adds subtle aroma)
- 1.5 cups Whole Wheat Flour (For dhokli dough; sifted)
- 0.5 tsp Salt (for dough)
- 0.25 tsp Baking Soda (Helps dhokli stay soft)
- 0.5 tsp Turmeric Powder (for dough)
- 1 tsp Kashmiri Red Chili Powder (for dough)
- 1 pinch Asafoetida (Hing) (for dough)
- 1 tsp Coriander Powder (Ground cilantro seeds)
- 2 tbsp Desi Ghee (for dough)
- 0.25 tsp Ajwain (Carom Seeds) (Adds distinctive flavor)
- 0.25 cup Plain Yogurt (Curd) (Room temperature)
- 0.5 cup Lukewarm Water (for dough) (To knead a soft dough)
- 2 tbsp Ghee (for final tempering) (For tadka)
- 1 tsp Mustard Seeds (Rai)
- 1 tsp Dry Red Chilies (Whole, broken)
- 0.5 tsp Kashmiri Red Chili Powder (for tadka)
- 1 tsp Sugar (Balances tanginess)
- 3 pieces Green Chilies (Slit lengthwise)
- 1/2 lemon Lemon Juice (Freshly squeezed)
- 2 tbsp Fresh Coriander Leaves (Finely chopped for garnish)
Instructions
Wash and Soak the Dal
Place 1/2 cup mixed dal in a bowl, rinse under running water 3‑4 times until the water runs clear. Soak in fresh water for 15‑20 minutes (or up to 1 hour for softer beans).
Time: PT20M
Cook the Dal (Partial)
Drain the soaked dal and transfer to a large pot. Add 2 cups water, 1 tsp Kashmiri red chili powder, 1 tsp turmeric, a pinch of hing, 1 tsp dry ginger powder, 1 tsp salt, 2 tbsp ghee, and 2 bay leaves. Bring to a rapid boil on high heat, uncovered, adding extra water as needed. Cook until the dal is about 70‑80% done (soft but still holding shape), roughly 10 minutes.
Time: PT10M
Temperature: High flame
Prepare the Dhokli Dough
In a mixing bowl combine 1.5 cups wheat flour, 0.5 tsp salt, 0.25 tsp baking soda, 0.5 tsp turmeric, 1 tsp Kashmiri red chili powder, a pinch of hing, 1 tsp coriander powder, 2 tbsp ghee, 0.25 tsp ajwain, and 0.25 cup yogurt. Mix until crumbly, then add 0.5 cup lukewarm water gradually, kneading to a soft, non‑sticky dough. No resting needed.
Time: PT10M
Shape the Dhokli
Divide the dough into small portions and roll each into a thin sheet (about 2 mm). Cut into small squares or use a cutter to make bite‑size pieces (≈1 cm). Place the pieces on a lightly oiled plate and let them sit for 5 minutes to dry slightly.
Time: PT10M
Combine Dhokli with the Dal
When the dal is 80% cooked and the broth is still slightly thick, gently add the dhokli pieces in batches, stirring continuously to keep them from clumping. Add a splash of the reserved soaking water if the broth looks too thick. Cook on medium heat for 10 minutes until dhokli is fully cooked and the dal reaches a thick, creamy consistency.
Time: PT10M
Temperature: Medium flame
Final Tempering (Tadka)
In a small pan, melt 2 tbsp ghee. Add 1 tsp mustard seeds; when they crackle, add 1 tsp dry red chilies, 0.5 tsp Kashmiri red chili powder, and a few drops of water. Fry for a few seconds, then pour the hot tadka over the cooked dal dhokli.
Time: PT5M
Temperature: Medium flame
Finish and Garnish
Stir in 1 tsp sugar, slit green chilies, and squeeze half a lemon. Garnish with chopped fresh coriander. Serve hot with a drizzle of ghee if desired.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 55 g
- Fat
- 10 g
- Fiber
- 8 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Mixed Dal: Only toor dal, Only moong dal
- Instead of Kashmiri Red Chili Powder: Paprika, Regular red chili powder (use less)
- Instead of Asafoetida (Hing): Garlic powder (less authentic)
- Instead of Dry Ginger Powder: Fresh ginger paste (use 1 tsp)
- Instead of Salt: Sea salt
- Instead of Desi Ghee: Unsalted butter, Vegetable oil (different flavor)
- Instead of Whole Wheat Flour: All‑purpose flour (softer texture)
- Instead of Baking Soda: Baking powder (use double amount)
- Instead of Kashmiri Red Chili Powder (for dough): Paprika
- Instead of Coriander Powder: Fresh cilantro leaves (different texture)
- Instead of Desi Ghee (for dough): Unsalted butter
- Instead of Ajwain (Carom Seeds): Cumin seeds (different flavor)
- Instead of Plain Yogurt (Curd): Buttermilk (slightly thinner)
- Instead of Ghee (for final tempering): Oil
- Instead of Mustard Seeds (Rai): Cumin seeds
- Instead of Dry Red Chilies: Red chili flakes
- Instead of Kashmiri Red Chili Powder (for tadka): Paprika
- Instead of Sugar: Honey (use less)
- Instead of Green Chilies: Jalapeño (milder)
- Instead of Lemon Juice: Lime juice
- Instead of Fresh Coriander Leaves: Parsley (different flavor)
Equipment Needed
- Large Pot
- Mixing Bowl
- Wooden Spoon or Spatula
- Rolling Pin or Flat Surface (optional)
- Dhokli Cutter or Knife (optional)
- Ladle
- Serving Bowl
- Stove
Critical Steps — Do Not Skip
- Soaking the dal properly to ensure even cooking.
- Cooking the dal partially uncovered to control water evaporation.
- Achieving a soft, non‑sticky dhokli dough consistency.
- Adding dhokli only when dal is 80% cooked and broth is sufficiently watery.
Chef Tips from the Video
- Use Kashmiri red chili powder for color without excessive heat; it gives the signature pink hue.
- A pinch of hing adds depth and helps with digestion, especially with mixed dal.
- For extra softness, replace half the wheat flour with all‑purpose flour.
Troubleshooting
Dal becomes too thick before adding dhokli.
Add a little reserved soaking water or fresh warm water, a tablespoon at a time, until the desired consistency is reached.
Dhokli sticks together or to the pot.
Make sure the dal broth is sufficiently watery before adding dhokli and stir continuously. Lightly oil the dhokli pieces before adding.
Dhokli turns mushy.
Add dhokli later, when the dal is almost fully cooked, and keep the cooking time short (about 8‑10 minutes).
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on stovetop with a splash of water.
Freezer: Freeze in a freezer‑safe container for up to 1 month. Thaw overnight in fridge and reheat.
Room temperature: Not recommended; dal dhokli contains dairy and perishable dal.
Make-Ahead Tips
- Soak the dal a few hours ahead or overnight to reduce cooking time.
- The dhokli dough can be prepared up to 2 hours in advance and kept covered in the refrigerator.
- Cooked dal can be stored separately and combined with fresh dhokli when ready to serve.
Frequently Asked Questions
What is the cultural significance and history of Dal Dhokli in Indian cuisine?
Dal Dhokli is a traditional comfort food from Gujarat and Rajasthan, originally created as a one‑pot meal for farmers. The dish combines protein‑rich dal with wheat dhokli, making it a nourishing, energy‑dense staple during winter and monsoon seasons.
What are the traditional regional variations of Dal Dhokli in Indian cuisine?
In Gujarat, the dhokli is often cut into thin strips and flavored with cumin and mustard seeds. Rajasthani versions add a touch of jaggery for sweetness and sometimes use gram flour in the dough. Some Maharashtrian styles use a thicker wheat dough and add kokum for tanginess.
How is Dal Dhokli traditionally served in Gujarat?
It is served hot in a deep bowl, topped with a tempering of ghee, mustard seeds, and fresh coriander. It is commonly accompanied by plain rice or millet rotis, and a side of pickled mango or papad for contrast.
During which Indian festivals or occasions is Dal Dhokli commonly prepared?
Dal Dhokli is popular during the winter harvest festivals like Uttarayan and Navratri, as its warm, hearty nature provides comfort. It is also prepared for family gatherings because it feeds many people with minimal effort.
What makes Dal Dhokli special or unique in Indian cuisine?
The dish uniquely blends a lentil stew with wheat dumplings, creating a texture contrast of soft dal and slightly chewy dhokli. The use of spices like hing, Kashmiri chili, and ajwain gives it a fragrant, mildly spicy profile that is both comforting and flavorful.
What are the authentic traditional ingredients for Dal Dhokli versus acceptable substitutes?
Authentic Dal Dhokli uses a mix of toor, urad, moong, dhuli moong and masoor dal, wheat flour, ghee, and spices such as hing and ajwain. Substitutes can include using only toor dal, all‑purpose flour instead of whole wheat, or butter in place of ghee, though the flavor and texture will change.
What other Indian dishes pair well with Dal Dhokli?
Dal Dhokli pairs nicely with simple Indian flatbreads like chapati or bhakri, a side of cucumber raita, and a crisp salad of sliced onions and tomatoes. A sweet dessert such as shrikhand balances the savory heat.
What are the most common mistakes to avoid when making Dal Dhokli at home?
Common errors include over‑cooking the dal before adding dhokli, which makes the broth too thick, and under‑hydrating the dhokli dough, leading to hard dumplings. Also, covering the pot completely can cause the dal to boil over.
Why does this Dal Dhokli recipe use a partially uncovered pot for cooking the dal?
Cooking the dal partially uncovered allows excess steam to escape, preventing the water level from dropping too quickly and avoiding a sudden flame flare. This method also concentrates flavors while keeping the dal from becoming mushy.
Can I make Dal Dhokli ahead of time and how should I store it?
Yes, you can cook the dal a day ahead and store it in the refrigerator. Keep the dhokli separate and add it just before reheating. Reheat gently on the stove with a splash of water, then finish with fresh tempering.
What does the YouTube channel Anukriti Cooking Recipes specialize in?
The YouTube channel Anukriti Cooking Recipes specializes in Indian home‑cooking tutorials, focusing on traditional vegetarian dishes, quick everyday meals, and detailed step‑by‑step guidance for beginners and intermediate cooks.
How does the YouTube channel Anukriti Cooking Recipes' approach to Indian cooking differ from other Indian cooking channels?
Anukriti Cooking Recipes emphasizes clear narration in Hindi with English subtitles, uses everyday kitchen tools, and often shares personal tips and cultural anecdotes, making the recipes feel like a family kitchen rather than a professional studio.
Last updated: August 24, 2026
