Gujarati Daal Dhokli


There are certain days, especially in the cold, winter months, when I feel like just staying in bed, wrapped in a quilt, reading a good book. It is on days like these that cooking a meal is probably the last thing that I want to do. But, well, it’s paapi pet ka sawaal  and I have found some quick-fix, wholesome meals that allow me to fill my tummy without spending too much time in the kitchen. Gujarati Daal Dhokli is one such wholesome meal. Strips of spiced dough cooked in piping hot, spicy daal flavored with jaggery, tamarind, peanuts and coconut… Doesn’t the very description leave you salivating? Try this on one of your “lazy” days and enjoy the goodness of atta and daal in one single meal. Perfect for rainy or wintry days. Here’s the recipe:


For the Dhokli dough

1/2 cup wholewheat flour
1/2 cup gram flour
1/2 teaspoon carom seeds (ajwain)
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
A pinch asafoetida
A pinch red chilly powder
1 tablespoon oil
Salt (to taste)

For the Daal:

1 cup split arhar daal (you can also use leftover, cooked arhar daal)
1 medium onion (finely chopped)
1 tomato (pureed)
1 tablespoon ginger-garlic paste
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 dried red chilies
1 bay leaf
1/4 teaspoon asafoetida
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon Kashmiri laal mirch powder
1/2 teaspoon garam masala powder
1 teaspoon kasoori methi powder
1 tablespoon tamarind paste
1 tablespoon jaggery (grated)
2 tablespoons roasted peanuts
2 tablespoons coconut pieces
2 tablespoons oil
Salt (to taste)
1 tablespoon chopped coriander leaves (for garnish)


To make the dhokli, mix all the ingredients of the dough and knead well. Keep aside for 20 minutes. Make small balls of the dough and roll out into circles using a rolling pin. Cut into strips one inch long and half inch wide. Keep aside.

Pressure cook the arhar daal with turmeric powder and salt till tender. Release the pressure, remove the lid of the pressure cooker and add the dhokli strips one by one. Cook in daal on medium heat till the dhokli pieces are well cooked.

Heat oil in a pan and add cumin seeds and mustard seeds and allow them to crackle. Add bay leaf, dried red chillies and asafoetida and fry for 20 seconds. Add the ginger garlic paste and fry till the garlic starts turning brown. Add the chopped onions and fry till they are translucent. Mix in the tomato puree and stir till oil separates. Now add cumin powder, coriander powder, garam masala powder, kasoori methi powder and Kashmiri laal mirch powder and mix well. Add 2 cups of water and bring to a boil. Add jaggery, peanuts and coconut pieces and cover the pan with a lid. Simmer for 10 minutes. Remove the lid and stir in the tamarind pulp. Mix well.

Add the daal with the dhokli to the pan and mix well. Bring to a boil and remove from the heat. Garnish with chopped coriander leaves and serve hot.

Eat, drink and be merry! 🙂


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