Tata Sampann Recipes: Dal Dhokli

This article is authored by Bonny Shah. Bonny is a Registered Dietitian and a Certified Diabetes Educator.

Besan Chilla Recipe

Regional cuisines in India are a treasure trove of delicious dishes that offer so much more than just taste. These dishes are also healthy and full of nutrition, created to ensure that they offer optimal nutrients in an appealing manner. Gujarati cuisine is especially famous for its many snacks such as dhokla, thepla, handvo etc. These dishes are inherently healthy as they are made by using healthy ingredients such as dals, besan, and low calorie vegetables. They offer nutrition in the tastiest way possible. One such dish from this cuisine is the Dal Dhokli.

This simple dish is a complete meal all by itself. Dal Dhokli’s ingredient list includes the healthy toor dal, whole wheat flour and besan (gram flour). Both, toor dal and besan are good sources of plant-based protein. Toor dal is also rich in folate and iron. It has great fibre content, which makes it a good option for diabetics and those having high cholesterol. Besan is also full of vitamins and minerals with 1 cup (92 grams) providing almost 101% of the RDI for folate which makes it a great option for pregnant women. It is also high in fibre. Besan contains 8 of the 9 essential amino acids, the structural components of protein that must come from your diet. This makes besan an excellent protein source for vegetarians and vegans. All of the ingredient combined, this is a complete meal packed with protein, fibre and carbohydrates.

Take a look at this Dal Dhokli recipe by Nirmla Nehra to make this easy and nutritious dish at home. While making it, use unpolished toor dal and besan made from unpolished chana dal from the Tata Sampann range.


  • ½ cup – Tata Sampann Toor Dal
  • 1 - Onion medium, finely chopped
  • 1 – Tomato, medium, finely chopped
  • 6-7 - Garlic Cloves
  • ½ inch - Ginger
  • 1 - Green Chili
  • ½ tsp - Cumin Seeds
  • ½ tsp - Mustard Seeds
  • 5-6 Curry Leaves
  • ¼ tsp Asafoetida (hing)
  • 2 Whole Red Chillies
  • 1 tsp - Tata Sampann Coriander Powder
  • ½ tsp - Tata Sampann Turmeric Powder
  • 1 tsp – Tata Sampann Red Chilli Powder
  • ½ tsp - Tata Sampann Cumin Powder
  • 1 tsp - Tata Sampann Garam Masala
  • 1 tsp - Sugar/Jaggery
  • 1 tbsp - Tamarind
  • 2 tbsp - Peanut Powder
  • Salt to taste
  • 4-5 - tbsp Oil
  • 1 tsp - Ghee
  • Coriander Leaves
  • 1 cup - Wheat Flour
  • 1/8 cup - Tata Sampann Besan
  • ¼ tsp - Carom Seeds


1. Wash the toor dal. Cook it with 1 ½ cup water in a pressure cooker. Add 1/4th spoon turmeric and salt in the pressure cooker while cooking it.

2. While the dal cooks, make the dough for the dhokli. Take the whole wheat flour and besan in a bowl. Add carom seeds to this, followed by 1/4th spoon coriander powder, chilli powder, and garam masala. Also add salt as per your preference. Mix well.

3. Add 1 tbsp melted ghee in the flour. Use water to turn this into a soft dough. Let it rest.

4. Open the pressure cooker and mix the dal using a whisk. Add hot water to the dal to dilute it.

5. Heat some oil in a pan to make the tadka for the dal. As the oil heats, add jeera and rai (sarso). Once they are cooked, add a pinch of hing, red chillies and curry leaves.

6. Once the whole spices are cooked, add the finely chopped onion.

7. Crush the ginger, green and garlic cloves using a mortar and pestle. Add this to the pan to cook along with the onions.

8. Once the onions are cooked, add dhania powder, jeera powder, and lal mirch powder. Mix this well.

9. Add tomatoes to this, followed by salt. Use the spatula to mash the tomatoes as they cook.

10. Once the tomatoes are cooked, add the dal to the tadka. Adjust the consistency by adding water as per your preference. The dal should not be very thick.

11. Add peanut powder to the dal. Incorporate the imli and sugar or jaggery. Let this boil.

12. To prepare the dhokli, take a part of the dough and roll into a round roti. Cut this into diamond shaped pieces.

13. Once all the dhoklis are ready, add them to the boiling dal. Let it cook.

14. Just as the dal dhokli is done, add garam masala to it.

15. Dal Dhokli is done when the dhokli is soft and cooked.

16. Garnish this with coriander and serve it while it is hot.

Did you try this dal dhokli recipe? Let us know your feedback in the comments below.


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