Dill Dhokli {Dill stew with homemade noodles} – Instant Pot

Dill Dhokli – A nourishing and satisfying meal with homemade whole wheat noodles cooked in a peppery chili-garlic dill sauce!

In Indian cooking Dill is used as main ingredient, rather than a herb in several dishes. I remember growing up not being a big fan of Dill. After the birth of my older son while my Mom was visiting, she made Dill lentils with a touch of chickpea flour and lots of minced garlic. That recipe made me fall in love with Dill. I have since cooked with Dill so many times that my entire family enjoys Dill.

If you have not cooked with dill here is a MUST-TRY recipe! And If you enjoy Dill like us you need to make this NOW!!

I got many sweet messages from you guys about my Instant Pot Daal Dhokli recipe. I am always thrilled to hear from my readers and it made me so happy to know that you loved my recipe. So here is another Dhokli recipe for you… one of my mom’s newest recipes that we all devour!

dill dhokli

I am always up for anything with Dill & Garlic. A quick sauté of fresh dill leaves with garlic, red chillies and lentils makes a healthy and delicious side dish to enjoy with parathas or hot rice. The tender lacy dill leaves is the star ingredient in my fish Biryani!

This EASY vegan Dill Dhokli recipe is truly a brilliant idea if you are looking to add dill in your diet!

dill dhokli


Make the dough with whole wheat flour, carom seeds, turmeric and salt. Roll the dough into circles and cut into bite-sized squares.

Dill DhokliSprinkle some dry flour on the dough squares to prevent them from sticking to each other and keep them in a large tray. Make a simple tadka with oil, asafetida, turmeric, chili and garlic; sauté fresh dill in it. Add water, bring to boil and then add the dhokli’s. Pressure cook for 2 mins in the Instant Pot followed by Quick Release and the delicious Dill Dhokli is ready to be enjoyed. The addition of chickpea flour in this dish adds a nice mellow-buttery taste.

This Instant Pot Dill Dhokli recipe can also be adapted easily for traditional pressure cooker or stove top cooking.

Dill Dhokli {Dill stew with homemade noodles} - Instant Pot
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Savory whole wheat noodles cooked in a peppery chili-garlic dill sauce to make a healthy and satisfying meal!
  • Dhokli:
  • 1 cup whole wheat flour (plus ¼ cup for rolling)
  • ½ cup water
  • ½ teaspoon salt
  • ½ teaspoon carom seeds
  • ½ teaspoon turmeric
  • 1 teaspoon oil
  • Sauce:
  • 1 tablespoon oil
  • ¼ teaspoon asafetida
  • ½ teaspoon turmeric
  • 3 green chilies or 1 jalapeño, minced
  • 6 garlic cloves, minced
  • 1 cup packed dill (de-stemmed & chopped)
  • 1 tablespoon besan{chickpea flour} mixed in ½ cup of water
  • ½ teaspoon salt
  1. Mix 1 cup of whole wheat flour, salt, carom seeds and turmeric. Use water as needed to make a firm yet pliable dough. I used ½ cup of water. Add oil and knead the dough well. Make 6 balls from the dough. Using the extra whole wheat flour, roll the dough balls into 8 inch thin circles. Using a pizza cutter, cut each rolled circle into 1-inch squares{dhoklis}. Put the cut dough pieces on a platter. Sprinkle a little bit of dry flour before layering the pieces on a tray to avoid them from sticking to each other.
  2. Turn Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays, add oil. Add asafetida, turmeric, green chilies and garlic. Sauté for 30 seconds.
  3. Add dill and sauté for another minute.
  4. Add 1 cup of water, salt and chickpea flour paste. Mix well.
  5. Put glass lid on and cook until the liquids come to rolling boil.
  6. Add the dhokli squares and stir gently.
  7. Close Instant Pot with pressure valve to sealing.
  8. Cook on Manual(Hi) for 2 mins followed by Quick Release.
  9. Open Instant Pot, gently stir the dhoklis. Enjoy hot!



Vegetable and Paneer Biryani – Instant Pot

Vegetable and Paneer Biryani – A classic Indian one pot meal that is full of flavors and aromas from whole spices, garam masala and the long grain basmati rice.

I have been trying to perfect my vegetable biryani in the Instant Pot for months now. After the success of my InstaPot Chicken Biryani recipe in just a few tries, I was surprised to see how much different it was to cook vegetable Biryani in the Instant Pot. Although I was using the same rice and similar spices, it took many failed attempts (mushy rice, undercooked rice, mushy veggies etc) before I got the technique right. The key was to choose the right kind of vegetables and also more importantly cut them right so they all cook within 6 mins of pressure cooking time. Continue reading “Vegetable and Paneer Biryani – Instant Pot”

Mixed Lentils & Vegetables Khichdi – Instant Pot

Mixed Lentils & Vegetables Khichdi – A vegetarian, one-pot, gluten free dish with lentils, rice and vegetables, cooked in ghee, turmeric and red chili powder makes an amazingly flavorful comfort meal!

Khichdi, Khichadi or Kitchari is a nourishing porridge-like dish cooked with lentils and rice. Referred to as the Indian “comfort food”, it is often used for babies and the elderly, a healthy meal that is easy to chew, digest and SO good for the body! Continue reading “Mixed Lentils & Vegetables Khichdi – Instant Pot”

Palak Paneer – Instant Pot

Palak paneer is a classic vegetarian dish from north India, made with fresh spinach and cheese, seasoned with fresh ginger, garlic and garam masala. I have been making this stove top recipe for years now. It is my mom’s healthy recipe, without any cream, cooked with homemade ghee and paneer!

Continue reading “Palak Paneer – Instant Pot”

Bisi Bele Bhath – Instant Pot

Bisi bele bhath is a spicy and flavor packed rice dish that is cooked with lentils, rice, lots of vegetables and aromatic spices! I love south indian food and the flavors of the fresh spices and ground lentils used in various dishes is simply divine. Bisi bele bhath to me is the ultimate comfort food  when it comes to simple home cooked south indian food. Continue reading “Bisi Bele Bhath – Instant Pot”

Swiss chard wadi {Layered Swiss Chard spirals}


Swiss Chard wadi or Layered Swiss Chard Spirals are spicy, sweet and tangy rolls, pan fried to perfect crispiness and sprinkled with sesame seeds! These rolls are packed with fiber, protein and folic acid making them a healthy and gluten free side dish that is sure to impress your family and friends. These rolls can be made ahead of time and simply pan fried when ready to be served. The steamed rolls also freeze very well. Traditionally made with colocasia leaves, alu wadi is a Maharashtrian delicacy that I grew up eating frequently. Continue reading “Swiss chard wadi {Layered Swiss Chard spirals}”

Pumpkin parathas {flatbreads}

pumpkin parathas

I love fall season, the crisp air, cooler nights, the new harvest of pumpkins and apples, leaves changing color and the pretty mums! My mom has been with me many fall seasons and we always go pumpkin and apple picking. She thoroughly enjoys the hay rides, the apple cider, picking giant pumpkins and varieties of apples. She has an unbelievable amount of energy that she passes to people around her. Here is a picture from October 2013 when she last visited me. I am hoping she will visit us again soon and I can’t wait to share a lot of her fun recipes. Continue reading “Pumpkin parathas {flatbreads}”