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Home>>West India>>Gujarat>>Cuisine>>Dal Dhokli

Dal Dhokli

 Dal Dhokli

Dal Dhokli, Dal Dhokli cuisine, Dal Dhokli Recipe, Dal Dhokli West India cuisine, Dal Dhokli Gujarati Dishes
  • 3/4 cup Pigeon pea split (toovar dal)
  • 3/4 cup Whole wheat flour (atta)
  • 2 Tbsp Bengal gram flour (besan)
  • Salt to taste 3/4 tsp Turmeric powder
  • 3/4 tsp Red chilli powder
  • 2 pinches Asafoetida (hing) 1 Tbsp Oil
  • 1 Tbsp peanuts
  • 1 Tbsp Ghee
  • 1/2 tsp Mustard seeds
  • 3/4 tsp Cumin seeds
  • 4 cloves Garlic (finely chopped)
  • 4 Curry leaves
  • 3 Kokum 1 tsp Jaggery (grated)
  • 2 Tbsp fresh coriander leaves (finely chopped)


  • Wash and soak toovar dal in two cups of water for half an hour.
  • Mix whole-wheat flour and gram flour.
  • Add salt, one-fourth teaspoon turmeric powder, red chilli powder, a pinch of asafoetida, oil and sufficient water to knead into a hard dough.
  • Boil the dal with one and a half cups of water. Add peanuts and remaining turmeric powder to the dal when it is half done.
  • Roll out thin rotis of the dough and cut into desired shape. Keep aside.
  • Heat ghee in a pan, add mustard seeds, cumin seeds, asafoetida, garlic and curry leaves.
  • Add this to the dal.
  • Add four cups of water and kokum to the dal and when it starts boiling add jaggery.
  • When jaggery has dissolved, add the dough strips and allow to cook, stirring occasionally so that the dough does not stick to the bottom of the vessel.
  • Adjust salt and serve hot garnished with chopped coriander leaves.

 More Cuisine in Gujarat

>> Khandvi

>> Thepla

>> Chakli

>> Gujarati Kasundi

>> Rotla

>> Dal Dhokli

>> Gujarati Kadhi

>> Dhabele


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