rajasthani dal dhokli

We Rajasthanis are very much fond of the food made in our houses. One of the most favorite Rajasthani food is “dal dhokli”. It is mainly eaten in the marwar part of Rajasthan. And a staple dish in gujarati houses. It is made differently in both the states.
‘Dal dhokli’ as the name suggest is having dal in it. Dhokli is steamed wheat flour tikkis. It is a complete meal menu in itself and is really lip smacking when served steamy hot.
I always try to give a nutrition tadka to my dishes and thus, add a dash of extra nourishment in the form of vegetables to my dishes.
In this dish, i have added some more veggies which are not part of the traditional recipe but it added lots of vitamins, minerals, proteins etc to the delicacy.


Preparation time: 35-40 minutes
Serves: 3-4 people

For dal—

  • Chana dal:1/2 cup
  • Kali urad dali: 1/2 cup
  • Hari moong dal: 1/4 cup
  • Tomato: 2 nos
  • Onion: 2 nos
  • Grated ginger: 1 tbsp
  • Green chili: 1 nos
  • Fresh coriander: 1/2 cup
  • Mustard seeds/rai: 1 teaspoon
  • Cumin seeds/ jeera:1 teaspoon
  • Hing: a pinch of
  • Red chili powder: 1/2 teaspoon
  • Turmeric powder/ haldi: 1/4 teaspoon
  • Coriander powder: 1 teaspoon
  • Jeera powder: 1 tbsp
  • Salt: as per taste
  • Water: 4 cups
  • Ghee: 2 teaspoon
  • Lemon juice: 1 teaspoon
  • Garam masala powder: pinch of

For dhokli—

  • Wheat flour: 2 cups
  • Pudina powder: 1/2 tbsp
  • Red chili powder: 1/2 teaspoon
  • Haldi powder:1/4 teaspoon
  • Bottle gourd/lauki: 1/2 cup
  • Fresh coriander: 1/2 cup
  • Salt: 1/4 tbsp
  • Oil: 1 teaspoon
  • Water: as per requirement


  1. Wash the dals thoroughly and soak them in water.


  2. Meanwhile, prepare the dough for dhokli.
  3. Grate lauki/ bottle gourd with the help of a grater.
  4. Take aata and add oil to it. With the help of your fingers rub the oil in the aata in order to give it a moin.
  5.  Now add coriander, pudina powder, salt, red chili powder and haldi powder to the aata. Now mix everything and slowly add water to the aata and start kneading the dough as we knead for chappatis. Around 1 cup of water you will require to knead the dough and make the dough a little bit harder then we knead for chappatis.
  6. Now roll the complete dough into a cylinder and take out small portions to make the dhokli.
  7. For giving shape to dhokli roll the small portion of dough and flatten it with your palm.


  8. Now take a pressure cooker and add ghee to it.
  9. Add mustard seeds, cumin seeds and hing to the warm ghee.
  10. Now add chopped onions, tomatoes to it.
  11. Add grated ginger and finely chopped green chillies to it. And add all the other spices mentioned above.
  12. Cook them until the tomatoes releases water and slowly the ghee will start coming on the surface.
  13. Now add 2 cups of water to the above mixture and add soaked dal to it.
  14. Let it get cooked on a simmer flame.
  15. Now when the dal mixture starts boiling add the dhoklis to it one by one.
  16. After adding all the dhoklis add 1 cup of water and stir it.
  17. Check the water level. If the dhoklis are completely dipped then the water level is sufficient. Otherwise add 1 more cup of water to it.
  18. Now close the pressure cooker and cook on high flame till it whistles. After 1 whistle cook it on a simmer flame for around 18-20 minutes.
  19. Turn off the gas stove and let the whole pressure is released from the cooker.
  20. Add garam masala powder and lemon juice to the dish.
  21. Garnish it with freshly chopped coriander.
  22. Add 1 tbsp of of fresh ghee on it and serve steamy hot.


  1. In the traditional recipe, only oil is added to the dhokli dough to give it moin. I have added bottle gourd in order to add extra nutrition.
  2. In addition to this you can add other vegetables also to the dish like spinach, methi, radiish etc according to your liking.
  3. In the dal mixture also you can add lots of vegetables and can reduce the amount of dal taken.
  4. Use of red chili can be adjusted according to your taste.

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