Gujarati Dhokli Recipe- Tur Dal & Wheat Flour Dumplings

Last Updated on 4 months by Neha Deshmukh

Gujarati Dhokli Recipe – Tur Dal & Wheat Flour Dumplings

Hey everyone! If you’re looking for a comforting, flavorful, and truly satisfying Indian meal, you have to try Gujarati Dhokli. This isn’t just a recipe; it’s a hug in a bowl! I remember the first time my dadi (grandmother) made this for me – the aroma filled the entire house, and I couldn’t wait to dig in. It’s a dish that instantly transports me back to my childhood, and I’m so excited to share it with you.

Why You’ll Love This Recipe

Gujarati Dhokli is a beautiful blend of textures and tastes. Soft, slightly chewy wheat flour dumplings (the dhokli) simmered in a flavorful, spiced turmeric lentil stew (dal). It’s hearty, wholesome, and incredibly delicious. Plus, it’s a fantastic way to use simple ingredients to create something truly special. It’s perfect for a cozy weeknight dinner or a festive occasion.

Ingredients

Here’s what you’ll need to make this amazing Gujarati Dhokli:

• ½ cup Whole wheat flour (approx. 120g)
• 2 tsp Gram flour (besan) (approx. 10g)
• ¼ tsp Turmeric powder (haldi) (approx. 1g)
• ¼ tsp Red chilli powder (lal mirch) (approx. 1g)
• ¼ tsp Carom seeds (omam/ajwain) (approx. 1g)
• 2 tsp Oil/ghee (approx. 10ml)
• ¼ tsp Salt (approx. 1.5g)
• ½ cup Tur dal (split pigeon peas) (approx. 100g)
• ¼ tsp Turmeric powder (haldi) (approx. 1g)
• ¾-1 tsp Red chilli powder (lal mirch) (approx. 3-5g) – adjust to your spice preference!
• ¾ tsp Cumin powder (jeera) (approx. 3g)
• 1 tsp Coriander powder (dhaniya) (approx. 3g)
• 1 ½ tbsp Oil (approx. 22ml)
• 1 tbsp Ghee/clarified butter (approx. 15ml)
• 1 tsp Mustard seeds (rai) (approx. 5g)
• 1 tsp Cumin seeds (jeera) (approx. 5g)
• 2-3 Dry red chillies (sabut lal mirch)
• 1 pinch Hing (asafoetida) (approx. 0.5g)
• 1-2 Tomato, medium sized, chopped
• 2 tbsp Coriander leaves, chopped (approx. 10g)
• Lemon juice, as needed
• 2 tbsp Onion, finely chopped (optional)

Ingredient Notes

Let’s talk about a few key ingredients!

• Omam/Carom Seeds: These little seeds are essential for that authentic Gujarati flavor. They add a lovely digestive quality and a unique aroma. Don’t skip them if you can help it!
• Tur Dal: This is the star of the stew. It cooks up beautifully and has a wonderful, slightly nutty flavor. You can find it at most Indian grocery stores.
• Ghee/Oil Tempering: The tempering (or tadka) is where all the magic happens. Using a combination of ghee and oil gives you the best of both worlds – the richness of ghee and the higher smoke point of oil. Some families prefer all ghee, others all oil – feel free to experiment! The key is to get that beautiful aroma going.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a bowl, combine the wheat flour, gram flour, turmeric powder, red chilli powder, carom seeds, oil/ghee, and salt. Gradually add water and knead into a soft, pliable dough. It should be similar to roti dough. Cover and let it rest for about 15 minutes.
2. Cook the Dal: Rinse the tur dal thoroughly. Pressure cook it with turmeric powder and enough water (about 2-3 cups) until it’s soft and easily mashed. Once cooked, lightly mash the dal with a spoon or a potato masher.
3. Shape the Dhokli: Roll out the dough thinly on a lightly floured surface. Cut it into small squares or diamond shapes – about 1-inch pieces.
4. Boil the Dhokli: Bring a pot of water to a boil. Add the dhokli pieces and cook for 10-15 minutes, or until they float to the surface and are cooked through. Drain and set aside.
5. Prepare the Tempering: Heat oil and ghee in a pan. Add mustard seeds and let them splutter. Then, add cumin seeds, dry red chillies, and hing. Sauté for a few seconds.
6. Sauté the Tomatoes: Add chopped tomatoes and cook until they soften and become mushy.
7. Add the Spices: Stir in red chilli powder, cumin powder, and coriander powder. Cook for a minute until fragrant.
8. Combine and Simmer: Add the cooked and mashed dal to the pan. Add about 2-3 cups of water (or more, depending on your desired consistency). Bring to a simmer.
9. Add the Dhokli: Gently add the boiled dhokli pieces to the simmering dal. Let it simmer for 5-6 minutes, allowing the dhokli to absorb the flavors.
10. Finish and Serve: Adjust the consistency with more water if needed. Garnish with fresh coriander leaves, a squeeze of lemon juice, and chopped onions (if using). Serve hot!

Expert Tips

• Don’t overcook the dhokli when boiling, or they’ll become mushy in the dal.
• Adjust the amount of red chilli powder to your spice preference.
• A good tempering is key! Don’t rush this step.

Variations

• Vegan Adaptation: Simply substitute the ghee with oil. Also, double-check your hing (asafoetida) ingredient, as some brands contain wheat flour.
• Gluten-Free Adaptation: Use a gluten-free flour blend in place of the wheat flour. You might need to adjust the amount of water slightly.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of red chilli powder. My friend, Priya, always makes it extra spicy for her family!
• Festival Adaptations: Dhokli is often served during Uttarayan/Makar Sankranti in Gujarat. It’s a warming and comforting dish perfect for the winter festival.

Serving Suggestions

Gujarati Dhokli is delicious on its own, but it’s even better with some accompaniments! Try serving it with:

• A side of yogurt (dahi)
• Pickle (achar)
• Papad
• A simple salad

Storage Instructions

Leftover dhokli can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave. It might thicken upon refrigeration, so add a little water when reheating.

FAQs

1. What is dhokli and what makes this Gujarati version unique?

Dhokli are small dumplings traditionally made from wheat flour. The Gujarati version is unique because of the addition of gram flour and carom seeds to the dough, and the way it’s simmered in a spiced tur dal.

2. Can I make the dhokli dough ahead of time? How should I store it?

Yes, you can! Make the dough and store it in an airtight container in the refrigerator for up to a day. Bring it to room temperature before rolling and cutting.

3. What is hing (asafoetida) and can I skip it?

Hing is a pungent spice that adds a unique flavor to Indian dishes. It also aids in digestion. While you can skip it, it does contribute to the authentic taste.

4. My dhoklis are becoming too soft/mushy. How do I prevent this?

Don’t overcook the dhokli when boiling them. Also, avoid over-simmering them in the dal.

5. Can I use a different type of dal instead of tur dal?

While tur dal is traditional, you can experiment with other dals like moong dal (yellow split lentils) or masoor dal (red lentils). The flavor will be slightly different, but still delicious.

6. What is the best way to serve dhokli – with accompaniments?

Dhokli is fantastic with a side of cooling yogurt, a spicy pickle, and some crunchy papad. It’s all about creating a balanced and flavorful meal!