Instant Pot Dhokli Recipe – Gujarati Wheat Flour & Dill Dumplings

Last Updated on 2 months by Neha Deshmukh

Instant Pot Dhokli Recipe – Gujarati Wheat Flour & Dill Dumplings

Hey everyone! If you’re craving something warm, comforting, and utterly delicious, you have to try this Instant Pot Dhokli. It’s a classic Gujarati dish – little wheat flour dumplings cooked in a savory, spiced broth. Honestly, it’s like a hug in a bowl, and the Instant Pot makes it so much quicker and easier than traditional methods. I first made this when I was missing my grandmother’s cooking, and it instantly transported me back to her kitchen!

Why You’ll Love This Recipe

This Instant Pot Dhokli recipe is a game-changer. It’s ready in under 30 minutes, incredibly flavorful, and surprisingly simple to make. Plus, it’s a fantastic way to enjoy a taste of Gujarati cuisine without spending hours in the kitchen. It’s perfect for a weeknight dinner, a cozy weekend lunch, or whenever you need a little comfort food.

Ingredients

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

• 1 cup whole wheat flour (approx. 120g)
• ½ – ¾ cup water (approx. 120-180ml) – start with ½ cup and add more as needed
• 1 teaspoon kosher salt (approx. 6g)
• 1 teaspoon carom seeds (ajwain) (approx. 5g)
• 1 teaspoon turmeric powder (approx. 4g)
• 1 teaspoon oil (for kneading)
• 1 tablespoon oil (approx. 15ml)
• ½ teaspoon asafetida (hing) (approx. 2g)
• ½ teaspoon turmeric powder (approx. 2g)
• 3 green chilies or jalapeños, finely chopped (adjust to your spice preference)
• 6 garlic cloves, minced
• 1 cup packed dill (de-stemmed & chopped) (approx. 30g)
• 1 tablespoon besan (gram flour) (approx. 8g)
• ½ teaspoon kosher salt (approx. 3g) – adjust to taste

Ingredient Notes

Let’s talk ingredients! A few of these might be new to you, so here’s a little breakdown:

• Besan (Gram Flour): This adds a lovely texture and slight nutty flavor to the broth. You can find it at most Indian grocery stores, or online.
• Carom Seeds (Ajwain): Don’t skip these! They have a unique, slightly peppery flavor and are believed to aid digestion. They’re essential for authentic Dhokli.
• Asafetida (Hing): This has a pungent smell in its raw form, but it mellows out beautifully when cooked, adding a savory depth to the dish. A little goes a long way!
• Regional variations of Dhokli: You’ll find Dhokli made across Gujarat, and even in Maharashtra! Some versions use a little yogurt in the dough, while others add different vegetables to the broth. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a large bowl, mix together the whole wheat flour, salt, carom seeds, and turmeric powder.
2. Gradually add water, a little at a time, and start mixing. You want to form a firm, but pliable dough.
3. Knead the dough with a teaspoon of oil until it’s smooth and elastic. This usually takes about 5-7 minutes.
4. Now, divide the dough into 6 equal balls. Roll each ball into a thin circle, about 6-8 inches in diameter.
5. Using a knife or pizza cutter, cut each circle into 1-inch squares. Dust the squares with a little flour to prevent them from sticking together.
6. Time for the broth! Set your Instant Pot to the ‘Sauté’ mode. Heat the tablespoon of oil.
7. Add the asafetida, turmeric powder, green chilies, and minced garlic. Sauté for about 30 seconds, until fragrant.
8. Stir in the chopped dill and cook for another minute.
9. Add 3 cups of water and the salt. Bring the mixture to a boil.
10. Gently add the dhokli squares to the boiling broth, stirring gently to prevent them from sticking.
11. Secure the lid on the Instant Pot and pressure cook on ‘High’ for 2 minutes.
12. Once the cooking time is up, do a quick pressure release.

Expert Tips

• Don’t overcook the dhokli! They should be soft and tender, but not mushy.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.
• For a richer flavor, you can add a teaspoon of ghee (clarified butter) to the broth.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of whole wheat flour. You might need to adjust the amount of water slightly.
• Spice Level Adjustment: My family loves a good kick, so we use jalapeños. Feel free to reduce the number of chilies or use milder ones if you prefer.
• Festival Adaptations – Uttarayan/Makar Sankranti: Dhokli is often enjoyed during Uttarayan (kite flying festival) in Gujarat. Some families add a little bit of white sesame seeds to the dough for extra flavor and warmth.

Serving Suggestions

Serve the Dhokli hot, garnished with a generous sprinkle of fresh dill. It’s delicious on its own, or with a side of yogurt or a simple salad. My kids love it with a dollop of plain yogurt on top!

Storage Instructions

Leftover Dhokli can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The dhokli will absorb some of the broth as it sits, so you might need to add a little water when reheating.

FAQs

Let’s answer some common questions:

• What is Dhokli and where does it originate from? Dhokli is a traditional Gujarati dish consisting of wheat flour dumplings cooked in a spiced broth. It’s believed to have originated in the rural areas of Gujarat, where it was a simple and nourishing meal.
• Can I make Dhokli without an Instant Pot? Absolutely! You can make it in a regular pot on the stovetop. Bring the broth to a boil, add the dhokli, and simmer for about 15-20 minutes, or until the dhokli is cooked through.
• What is the purpose of carom seeds in Dhokli? Carom seeds add a unique flavor and are believed to aid digestion. They’re a key ingredient in authentic Dhokli.
• Can I use a different type of flour? While whole wheat flour is traditional, you can experiment with other flours like millet flour or a gluten-free blend.
• How can I adjust the spice level of this Dhokli recipe? Easily! Reduce the number of green chilies, or use milder varieties. You can also remove the seeds from the chilies to reduce the heat.