Gujarati Dhokli Nu Shaak
Spiced wheat and besan dumplings simmered in a tangy-sweet tuvar dal gravy. A comforting one-pot Gujarati meal.
Dal dhokli is a Gujarati one-pot dish where diamond-shaped pieces of spiced wheat flour dough are simmered in a tangy, lightly sweet tuvar dal. It is a full meal by itself, eaten at lunch or dinner with a spoon of ghee on top, and is a favourite on cold evenings. The recipe works because the dhokli cooks directly in the dal, absorbing its flavour and thickening the pot, while kokum or lemon, jaggery and peanuts balance sweet, sour and spicy in each bite. Make the dal slightly thin at first, as it thickens as the dhokli cooks.
Method
- Pressure cook tuvar dal with 3 cups water, turmeric and salt for 4 to 5 whistles until completely soft. Whisk until smooth.
- Mix the wheat flour, besan, ajwain, turmeric, chilli powder, salt and oil. Knead a firm, smooth dough with water and rest it for 15 minutes.
- Divide the dough into 2 balls. Roll each into a thin round, about 1/8 inch thick, brush with a little oil and cut into diamonds or squares.
- Heat ghee in a deep pot on medium heat. Add mustard seeds, cumin, cloves, cinnamon, hing, curry leaves, dried chillies and peanuts.
- Add the whisked dal with the chilli powder, coriander-cumin powder, jaggery, kokum and 2 cups hot water. Bring to a boil.
- Reduce to medium and drop in the dhokli pieces one by one so they do not stick. Stir gently.
- Cover and simmer for 12 to 15 minutes, stirring occasionally, until the dhokli are soft and cooked through and the gravy has thickened. Add hot water if it becomes too thick.
- Taste and adjust salt, sweet and sour. Garnish with coriander and serve with a spoon of ghee.
Chef's tips
- Knead the dhokli dough firm; soft dough dissolves into the dal.
- Always add hot water, never cold, so the boil does not stop.
- Drop dhokli pieces separately rather than all at once to stop them from sticking.
- Stir gently and only occasionally. Too much stirring breaks the pieces.
What to serve it with
Serve piping hot in a bowl with a drizzle of ghee, with papad and pickle on the side.
Storage
Dhokli keeps for 1 day in the fridge but absorbs the gravy and thickens. Add hot water while reheating and simmer for a few minutes.
Variations
- Add 1 cup chopped methi or palak to the dhokli dough.
- Cook the dal with a few tomato pieces for extra tang.
- Use tuvar dal with boiled peanuts and omit the roasted peanuts.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Why did my dhokli turn mushy?
The dough was too soft, or the pot was stirred too much. Knead a firm dough, roll thin, and let the pieces cook undisturbed after the first gentle stir.
Can I make dhokli without kokum?
Yes. Use lemon juice or a small piece of tamarind instead. Add it with the jaggery, then taste and balance at the end, as the sweet-sour level should be gentle, not sharp.
Can I cook dhokli in the pressure cooker?
It is better in an open pot so you can watch the thickness. If you use a cooker, add dhokli to boiling dal, and cook covered without whistle for 10 minutes.
More recipes you may like
Gujarati Kadhi
A thin, sweet-sour, lightly spiced yoghurt and besan soup with a ghee tadka, the way it is served with khichdi.
GujaratiMethi Thepla
Soft, flavourful fenugreek flatbreads that stay fresh for days. Ideal for breakfast and travel.
GujaratiGujarati Dal
The sweet-sour-spicy toor dal served with rice at every Gujarati meal, finished with a fragrant ghee tadka.