It’s a spicy and scrumptious one-pot meal which is basically made up using dal and some spices that brings a flavor to the dhokli.

Adding to it, it’s then tempered with hing, cumin seeds, mustard seeds, curry leaves, inexperienced chili – the end result, an extremely lip-smacking meal that you simply cannot miss consuming!

It was historically made using leftover dal and adding tadka to that daal, some pieces of chapatis were added and later, it changed to a perfect dish from scratch and you can make it more delicious.

Different places have adopted different styles of making the dish such as Maharashtra, Rajasthan and Gujrat. In Maharashtra, this can be also eaten with simple daal (with no spices). In Gujarat, ghee is added and in Rajasthan, moong dal is also used with tuvar dal.

Many people prefer this dish to eat with chapati or rice but it won’t give you the actual flavor of the dish therefore, I recommend eating the dish as a whole.

At many places, jaggery is also added to give some sweet flavor to the dish, especially, in Rajasthan. It will give you sweet flavor and not spicy one so if you want to ignore jaggery, it would be all fine.


For Dal
  • 1 cup Tuvar Dal and ½ cup moong dal
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • Salt accordingly
  • 2 medium Tomatoes (Chopped)
  • 2 medium onions(chopped)
  • Water to add
  • 1 tbsp amchur powder
  • Coriander and curry leaves
  • Coriander seeds powder
  • Oil and garlic
  • Mustard and cumin seeds
  • Red chili 2-3 and hing
For Dhokli
  • Wheat flour 3 cups
  • 1 tsp Salt
  • 2 tsp Vegetable Oil
  • 1 tsp Ajwain and saunf
  • 1/2 tsp Turmeric Powder and red chili powder


  • Wash the dal and add it in a strain cooker together with turmeric powder, salt,  and 3-4 cups of water.
  • Stress cook dinner till dal is softened.
  • Take away the strain cooker from the warmth and let the strain launch.
For Dhokli:
  • Add entire wheat flour, gram flour, salt, vegetable oil, ajwain and turmeric powder in a bowl and blend properly.
  • Add little water and knead to make a mushy chapati like dough.
  • Make small balls from the dough and roll to make a skinny chapati.
  • Reduce the chapati into small items of any desired form.
  • Add the items within the cooked dal.
  • Add some extra water if the dal is simply too thick.
  • Prepare dinner for 10-12 minutes on medium warmth till the dough is cooked correctly.
For Dal:
  • Take 3-4 spoon of oil in a utensil or pot.
  • As soon as the oil starts boiling, add hing, cumin seeds, and mustard seeds and allow them to crackle for a number of seconds.
  • Add curry leaves and red chili and fry for a number of seconds.
  • Then add chopped onion and tomatoes and leave again for a few seconds.
  • Give flavor by adding amchur powder, coriander seed powder, salt, turmeric, and red chili powder
  • Pour the tempering over the dal and provides it a delicate combine.
  • Once dal starts to boil, Add dhokla to it.
  • Leave on medium flame until dhokli gets properly cooked.
  • Garnish the dal dhokli with coriander and squeeze lemon
  • Serve hot.


  1. Add jaggery if you want some sweetness.
  2. Adjust spices according to your taste.

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