How to make Dal Dhokli Recipe, Panch Sakni Dhokli Recipe

Dal Dhokli Recipe 


  • 2 cups tur (red gram) dal
  • 1/2 cup bengal gram dal
  • 100 gm each-vegetable marrow, pumpkin, shelled peas, cucumber, ripe tomatoes
  • 1 lemon size ball of tamarind
  • 2 tbsp jiggery
  • 4 green chilies
  • 1-1/2 inch ginger
  • 1 1/2 cups whole wheat flour
  • Salt, chili powder to taste
  • 1/2 tsp turmeric
  • 1 tbsp dhana-jira powder
  • 4 tbsp oil
  • 4 cloves
  • 2 one inch pieces of cinnamon,
  • 1 dry red chili


  1. Pressure cook both the dals together. Remove and transfer the cooked dal to a big vessel.
  2. Cut all the vegetables in small pieces and add them to the dal, along with ground ginger and chilies.
  3. Pour enough water to make a thin mixture and bring to a boil.
  4. Reduce the heat and keep boiling till vegetables get cooked.
  5. Soak the tamarind in warm water for half an hour. Extract the juice, and add to the mixture, along with jaggery, salt and turmeric.
  6. Add salt, chili powder, turmeric, dhania-jira powder, and 2 1/2 tbsp oil to the flour and make stiff dough.
  7. Knead well and divide into 6 balls.
  8. Roll out each ball to the thickness of a chapati.
  9. Cut into small rectangles and add these pieces to the boiling dal.
  10. Cook for 10 minutes after putting in all the dhokli pieces.
  11. Now, remove.
  12. Heat the remaining oil, add cloves and cinnamon and dry chili pieces and pour over the dhokli.
  13. Mix well and keep aside, covered, for half an hour.
  14. Then serve, heated again or as such, with ghee or raw oil, as desired.
  15. The dal dhokli should be thick, but of a pouring consistency.

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