Traditional Gujarati Dal Dhokli By Chef Jigss

Dal Dhokli By Chef Jigss 

Today we are making Gujju’s all time favourite “DAL DHOKLI”.  A traditional recipe, simple and easy to cook…


For Dal:

For Dal
For Dal
  •  1-1 ¼  bowl toovar (arhar) dal
  • salt to taste
  • 3-4 kokum , soaked for 10-15 minutes and drained
  • 1 tbsp lemon juice
  • 4-5 tbsp chopped jaggery (gur)
  • green chilly
  • 1 1/4 tsp chilli powder
  • 3-4 tbsp broken cashews
  • 20-25 nos boiled peanuts
  • 1/4 tsp turmeric powder (haldi)
  • 1-2 tbsp ghee

For Tempering:

  • 4 tbsp oil
  • 1/4 tsp cumin seeds (jeera)

    For Temperting
    For Temperting
  • 1/4 tsp mustard seeds ( rai / sarson)
  • 1/4 tsp asafoetida (hing)
  • 2 round red chillies (boriya mirch) {optional}
  • 1 stick cinnamon (dalchini) {optional}
  • 2 cloves (laung / lavang) {optional}
  • 10-12 curry leaves (kadi patta)

For The Dhoklis:

For Dhokli
For Dhokli
  • 1 cup whole wheat flour (gehun ka atta)
  • salt to taste
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric powder (haldi)
  • 1/4 tsp cumin seeds (jeera)
  • 2 tbsp chopped coriander (dhania)
  • 1 tbsp oil
  • whole wheat flour (gehun ka atta) for rolling
For Garnish
For Garnish

For Garnishing:

  • ghee
  • lemon juice
  • chopped coriander (dhania)

Preparation Time: 15-20 mins

Cooking Time: 25-30 mins

Total Time: 45-50 mins

Serves: 4-5 servings


For the Dal:

Combine the cooked dal and 1- 1 1/2 cup of hot water in a deep pan and blend it well using a hand blender till smooth.


Add more 2½ -3 cups of hot water and mix very well.


Place the deep pan on the flame , add the salt,red chilli powder, turmeric powder, kokum, tomato, jaggery, green chilli , cashew-nuts, and peanuts, mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally.


Meanwhile, for the tempering, heat the oil in a small pan, add the cumin seeds, mustard seeds, curry leaves,  and allow them to crackle.

When the seeds crackle, add the asafoetida, red chillies, cinnamon, cloves and sauté on a medium flame for 30 seconds.

IMG_20150925_191820                                                                      IMG_20150925_192105

Add this tempering to the dal, mix well and cook on a medium flame for 4 to 5 minutes, while stirirng occasionally. Keep aside.

Tip 1: The Dal should not be very thick…

For the Dhoklis:

For Dhokli
For Dhokli

Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.


Cover the dough with a lid and keep aside for atleast 15 minutes (make in advance).


Divide the dough into 5-6 equal portions and roll out each portion into a 6-7” diameter medium-thin circle using a little whole wheat flour for rolling.IMG_20150925_193246IMG_20150925_192615

Heat a tava (griddle) and cook each chapati lightly from both the sides.

IMG_20150925_193628 IMG_20150925_194149    IMG_20150925_194213

Cool and cut each chapati into diamond or square shapes and keep aside.


Final Stage -“The Finale”:

IMG_20150925_205301   IMG_20150925_205401

Just before serving, boil the dal, once it starts boiling, add the dhoklis, coriander and ghee, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.


Cover the lid and let is simmer for 1-2 mins till the dhoklis get well cooked..


Serve immediately with ghee and lemon juice( as required) and garnish with coriander leaves..



Tip2: Add some water if the dal thickens while simmering…

Now go ahead and try in your kitchen


Do let me know how it went ………….

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**Don’t forget to check other recipes on Jigss Kitchen under My Recipes section and do subscribe to get regular updates via email regarding new recipes, tips & tricks posted..**

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2 thoughts on “Traditional Gujarati Dal Dhokli By Chef Jigss

  1. at the time of serving adding GHEE and lime juice will enhance the taste …so if you are not a CALORIE conscious person …… add enough GHEE (about 1-2 tbps) mix well and relish …….

    Liked by 1 person

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