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!
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!
Make the dough with whole wheat flour, carom seeds, turmeric and salt. Roll the dough into circles and cut into bite-sized squares.
Sprinkle 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.
- Dhokli:
- 1 cup whole wheat flour plus 1/4 cup for rolling
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon carom seeds
- 1/2 teaspoon turmeric
- 1 teaspoon oil
- Sauce:
- 1 tablespoon oil
- 1/4 teaspoon asafetida
- 1/2 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 1/2 cup of water
- 1/2 teaspoon salt
- 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 1/2 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.
- 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.
- Add dill and sauté for another minute.
- Add 3 cups of water, salt and chickpea flour paste. Mix well.
- Put glass lid on and cook until the liquids come to rolling boil.
- Add the dhokli squares and stir gently.
- Close Instant Pot with pressure valve to sealing.
- Cook on Manual(Hi) for 2 mins followed by Quick Release.
- Open Instant Pot, gently stir the dhoklis. Enjoy hot!
Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
Gorgeous recipe Archana. I love dill and have some growing in the garden but not enough recipes to put it to use!
Thank you Annika. You will love these flavors of this and probably your Dad will enjoy it too!
Such a lovely recipe!
Thank you Antonia!