Dal Dhokli (Wheat flour dumplings in lentil stew)

Dal dhokli (goes by multiple names in India like #DalKiDulhan, #dalpitha, #chakolya) is essentially a complete meal in itself and is made as the wheat flour dumplings dunked in the tempered lentil stew (dal). The usual dals (#lentils or #pulses) we like to take in our dal (tempered lentil stew) are yellow split pigeon pea (#toordal or #arhardal) and split black dal (#urad dal chika) in the ratio 3:1.

It originally hails from the state of Gujarat in India with a sweet touch to it. It later got adapted with different regional tweaks in Rajasthan and Maharashtra, which also explains why it is known by different names.

We like to make the rajasthani version with it being on the spicy, sweet and savoury side. One could make it a #onepot meal or do the usual way after cooking dal in #pressurecooker.

Check out our recipe below!


For dal:

  • 3/4th cup yellow split pigeon pea
  • 1/4th cup split black dal
  • 1 tbsp ghee
  • 1 tsp mustard seeds
  • 2 chopped green chillies
  • 1 tsp cumin seeds
  • 6-8 curry leaves
  • 1.5 finely chopped tomato
  • 1 tsp red chili powder
  • Salt to taste
  • ½ tsp turmeric powder
  • ¼ tsp garam masala
  • 1 tsp lemon juice
  • 1 tbsp chopped coriander leaves
  • 1 tbsp tamarind paste water (we put this instead of jaggery to give it sweet tangy flavours)
  • Water

For dhokli:

  • 2 cup wheat flour
  • 1 tbsp salt
  • Water
  • 1 tsp carom seeds
  • ½ tsp turmeric powder


  • In a pan, take ghee/oil and put cumin seeds, mustard seeds, curry leaves and green chilies. When it starts spluttering add tomato.
  • After 2 minutes, add all the dry spices to it (red chili, turmeric, garam masala, salt. If you like, you can add 1 tbsp of ginger galic paste. When spices are cooked, add the fully mashed cooked dal (you will have it cooked in a pressure cooker), tamarind paste and add a bit of water
  • Let the dal come to a boil
  • To this add cooked dal, add dhokli pieces
    • For dhokli, to the wheat flour add carom seeds, salt, turmeric and knead with water. The dough should be softer than the poori dough. Smoothen it well with a bit of ghee on fingers
    • For cutting out dhokli, there are multiple ways – the two commonly used by us
      • Easy one: Roll a big chapatti and then cut squares out of it
      • Enjoyed one: Make small balls, roll it thinner than poori and of similar size and then cut it half. Take each half and join the edges with water like you’d do in a samosa
    • Boiling has two ways again:
      • Way 1:
        • Dip all the dhoklis in a boiling water pan so that they are well immersed in water
        • Cook them till they are softened, should be for around 8 min
        • Pour all the cooked dhokli in the dal and bring to a boil. Adjust water consistency, spice level and salt as needed
      • Way 2:
        • Directly put all the dhokli in the prepared dal (in which case dal should be slightly less cooked as it will cook again while boiling dhokli) and cook until dhoklis soften
        • Adjust water consistency, spice level and salt as needed
    • Put lemon juice on top
  • Finally when it is done, serve in a bowl with chili tempering on top and garnished with chopped coriander. If you like, put tomato-onion salad on top for added crunchiness and flavours. It goes well with some pickle too on the side

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