Stuffed Daal dhokli/Potato dumplings in lentil soup||100% veg|| Goes perfectly with rice (saada bhaat),roti and parathas

‘Daal dhokli’ or wheat flour bits cooked in spicy and sweet lentil soup or daal is a traditional dish cooked in Rajasthan and Gujarat of India.You can simply make small wheat flour ball and then flatten it and simmer it in a sweet and spicy daal (lentil soup),your you can make stuffed wheat dumplings with potato filling and then simmer it in your daal (lentils soup).It is an one pot meal,served with a side of rice or chapattis (roti).It is one of my comfort foods,which needs just your patience to be prepared not any extra skills😊.So,let us start making Daal dhokli….in my style 👇👇👇
Type- Curry

Preparation time- 25-30 minutes

Cooking time- 25-30 minutes

Ingredients for the stuffed dhokli:

  • 3/4 th cup wheat flour
  • 2 tbs besan (gramflour)
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp ajwain (carrom seeds)
  • Salt to taste
  • 1 tbs oil
  • 1/4 cup +2 tbs lukewarm water (use water as required to knead a tight dough)

Ingredients for the stuffing:

  • 2 boiled potatoes
  • 1/2 cup blanched peas
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp amchur/mango powder
  • 2-3 chopped green chillies
  • Salt to taste
  • 1 tsp garam masala powder
  • 1/2 cup chopped coriander leaves

Ingredients for the daal:

  • 3/4 th cup Toor daal/yellow split pigeon peas
  • Salt to taste
  • 1 small tomato
  • 1 inch ginger
  • 2 green chillies
  • For tempering- 1 tsp black peppercorns+1/2 inch cinnamon stick+1 tsp cumin seeds+1/2 tsp fenugreek seeds (methi)+1 tsp mustard seeds+5-6 curry leaves
  • 1/4th cup grated jaggery
  • 2 tbs tamarind pulp
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 2 cups of water for thickness of the lentil soup

Procedure for the stuffed daal dhokli:

  • In a bowl add 2 boiled potatoes
  • In that add 1 tsp garam masala powder+ red chilli powder+1/2 tsp turmeric powder+1 tsp coriander powder+1/2 tsp amchur or mango powder+1 tsp salt
  • Add chopped coriander leaves and 2-3, chopped green chillies
  • Now mix it and mash it
  • Our potato filling is ready keep it aside
  • In another bowl add 3/4 th cup wheat flour and 2 tbs gramflour/besan
  • In that add 1/2 tsp ajwain+1/2 tsp red chilli powder+1/2 tsp turmeric powder+ salt to taste
  • Add 1 tbs oil and give it a quick mix
  • Add lukewarm water to knead a tight dough (we required around 1/4 th cup+2 tbs)
  • Pinch small roundels and roll out flat and thin
  • Take 1 tbs of the potato filling and fold it from all sides into a dumpling shape
  • Prepare all the dumplings and keep it aside


  • Pressure cook 3/4th cup of Toor or split pigeon peas until soft
  • In a pan add 3 tbs oil
  • Temper the oil with cinnamon stick,black peppercorns,cumin seeds,mustard seeds, fenugreek or methi seeds and some curry leaves
  • Keep on cooking until aroma comes
  • Then in a blender blend together tomato, ginger and the green chillies (all measurements are given in the ingredients section)
  • Pour it now and keep on cooking until oil separates
  • Now add 1 tsp turmeric powder,1 tsp red chilli powder,1 tsp coriander powder and keep on cooking
  • When oil separates add the boiled daal
  • Mix everything
  • We added around 2 cups of water for the thickness of the soup
  • Add salt to taste
  • We’ve added there 1/4 th cup jaggery and 2 tbs tamarind pulp (if you don’t have that then replace them with sugar and lemon juice)
  • Bring it to boil,then add the dhoklis
  • Keep on cooking on a medium flame for 10-12 minutes or the Dhoklis or dumplings start floating
  • Add some freshly chopped coriander leaves
  • Give it a standing time of 4-5 minutes
  • Then dish it out
  • Your stuffed daal dhokli or potato stuffed dumplings in lentil soup is ready

We’ve added a step by step video in our YouTube channel 👇👇👇

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