Gujrati Daal Dhokli Recipe


Tuver Daal :-   250 Gms

Wheat flour :- 250 Gms

Chilies :-  3 nos

Green Chili paste :-   3 tbsp

Groundnut :-  50 Gms

Cashew nut :-   25 Gms

Turmeric powder :-   1 tbsp

Mustard Seeds  :-   1 tbsp

Cloves :-   3-4 nos

Cinnamon :-   2 nos

Tomatoes :-  2 nos

Tamarind :-   1 tbsp

Brown sugar  :-   100 Gms

Salt  :-   as per taste

Garam Masala  :-  1 tbsp

Ajama  :-  1 tsp

Oil :-   4-5 tsp

Red chili powder:-  2 tbsp

Asafetida   :-  2 tbsp

Cilantro leaves  :-    ½ cup

Ghee  :-   3-4 tbsp



1)    Take wheat flour to this add turmeric powder, salt, red chili powder, Ajama and mix it thoroughly. Add oil and knead it well. It should have good consistency.

2)    Take the Tuver Dal, wash it well and pressure cook it for three whistles.

3)    Take the Daal out, and cool it. Take a pot, heat oil and ghee in it. To this put cinnamon and cloves, and add mustard seeds.

4)    Once they splutter, add green chilies, curry leaves and Asafetida. Also pour the Tuver dal in it.

5)    Take the brown sugar and tamarind water, to this add groundnut, cashew nut, red chili powder, garam masala and mix it well.

6)    To this add turmeric powder, tomato pulp, salt and 2 full cups of water. Take the dal, boil it, and roll into big rotis. Cut the rotis into pieces and take this and put in into boiling dal.

7)    Boil all this for close to ten minutes. The Dhokli needs to be warm. Garnish it with cilantro leaves.

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Gujrati Kadhi Recipe


Sour Curd  :-   2 cups

Besan  :-   4 tsp

Ginger Chopped  :-   ½ inch

Green chilies:-  2 nos, chopped

Salt   :-  as per taste

Coriander leaves  :-   handful

Oil  :-  2 tsp

Turmeric powder :-  1 pinch

Cinnamon powder  :-    ½ tsp

For Seasoning:

Cumin seeds :-  ¼ tsp

Mustard seeds  :-  ¼ tsp

Curry leaves  :-few

Asafetida  :-  1 pinch


1)    Take the Curd, beat it and add two full cups of water.  To this add Besan, turmeric powder , salt and mix it well.

2)    Take Chilies, cinnamon, ginger and coriander leaves and make a paste..

3)    Take the curd mixture and start boiling it on low flame. Keep stirring continuously. To this add the paste and boil it again.

4)    Take oil in the pan, add the seasonings and keep frying till it splutters.

5)    Take the seasonings pour it on the curd. Garnish it with coriander leaves. To be served hot with rice.


Gujrati Khaman Dhokla Recipe


Rice  :-  one cup

Urad Dal :-  one cup

Yellow Mung Dal :-  one cup

Sour Buttermilk :-   3 cups

Green chilies  :-  2 nos, crushed

Ginger grated  :-    ¼ tsp

Soda bicarb :-   ½ tsp

Oil :-   2 tbsp

Red chili powder :-  2-3 pinches

Coriander  :-  ½ tbsp

Salt  :-   as per taste


1)    Take the dal and rice, mix it well. Wash it, drain it, and dry it. Take a clean cloth, set it aside to dry for couple of hours.

2)    Now the grains should be grinded well, in texture it should appear like soji.

3)    This should be stored in air tight container. This can be used for close to 2 months. From this powder, take a cup of flour.

4)    To this add the buttermilk, and keep mixing it well.  Set aside for close to 5 hours.  Now take soda bicarb and dissolve it in the oil. This needs to the batter.

5)    Take all ingredients except coriander and red chili and mix it well. Pour this into a greased plate.

6)    This needs to be steamed using water, either in the steamer or cooker. To check, pierce the knife. It should appear clean.

7)    Now on top of this sprinkle coriander and red chilies and steam it again for couple of minutes.

8)    The Dhokla needs to be cut either in diamond or square shapes. To be served along with hot coconut chutney.


Gujrati Khandvi Recipe


Flour (Besan)  :-   ½ cup

Thin buttermilk  :-  1 cup

Salt :-  as per taste

Turmeric powder :-  2-3 pinches

Oil  :-  1 tbsp

For seasoning:

Oil :-  2 tsp

Asafetida :-   2 pinches

Sesame seeds  :-   1 tsp

Mustard Seeds:-   ½ tsp

Coconut  :-   1 tbsp, scrapped

Coriander:-   1 tbsp

Green chilies  :-    2 nos, finely chopped

Curry leaves :-   1 stalk


1)    Take the flour, turmeric, salt and water and make it into a batter. Now take a heavy pan and heat oil in it. Add the batter to it.

2)    Keep stirring well, care should be taken that no lumps are formed. Keep cooking till the raw taste from the batter disappears. After 7 to 8 mins of cooking pour it into a large plate.

3)    Spread it as thinly as possible using of a large spoon. Just like for dosa, make use of circular outward movements.

4)    Once it has cooled off, cut this into two inches wide strip. Roll each strip and keep repeating the process for all the other plates.

5)    This can be seasoned with coconut and coriander leaves.

6)    Take a small pan, pour some oil and heat it. To this add asafetida, cumin seeds, chilies and curry leaves.

7)    To this now add the sesame seeds and pour it on top of the Khandvi rolls immediately. To be served with garlic chutney.