Dal Potli is a traditional and comforting Gujarati delicacy made with flavorful savory dumplings, known as potlis, stuffed with a spicy potato filling. These small pouch-shaped dumplings are gently simmered and served in authentic Gujarati-style khatti-meethi tuar dal, which has a perfect balance of sweet, tangy, and spicy flavors. The combination of soft potlis and rich dal creates a wholesome and satisfying dish that is loved by people of all age groups.
This recipe is not only delicious but also simple and easy to prepare at home. It can be served as a complete meal for lunch or dinner along with papad and chaas. The comforting flavors of Gujarati dal combined with the soft and spicy stuffed potlis make this dish truly unique and irresistible.
In this recipe, I have shared the perfect ingredient proportions along with a few useful tips and tricks to help you make Dal Potli quickly and in the easiest possible way. Do give this traditional recipe a try!
The key to making tasty dal potli at home are
- Firstly, I made Dal Potli using tuvar dal. The stuffed potlis are added to the dal, and the outer layer of the potli is made with wheat flour. Make sure to roll the dough into thin rotis. The potlis are stuffed with a spicy potato-based masala. Instead of potatoes, you can also use moong dal stuffing for the potlis.
- Secondly, the consistency of the dal should be thin because the potlis need to simmer and cook properly in it. Add hot water as needed to adjust the consistency of the dal. After adding the potlis to the dal, cook on a low flame until the potlis float on top and are cooked properly from the inside.
- Lastly, Dal Potli tastes best when it is slightly spicy and served hot. The combination of wheat flour and lentils makes the curry thicker as it cools down. Therefore, you may need to add some water and adjust it to the desired consistency before serving.
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Dal potli recipe | Gujarati dal potli | stuffed dal dhokli
Ingredients
Pressure cooker
- 1 cup tuvar dal
- 3 cup water
- ½ tsp turmeric powder
- Salt to taste
- 3 tbsp peanuts
- 2 medium size potatoes
For dhokli masala
- 2 boiled potatoes
- 1 tbsp ginger-green chilli paste
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp red chilli powder
- 1 tsp chaat masala
- ½ tsp garam masala
- Salt to taste
- 1 tbsp sugar
- 1 tbsp lemon juice
- Some coriander leaves
For dhokli outer layer
- 1 cup wheat flour
- 1 tbsp besan
- ½ cup water or as required
- Salt to taste
- Pinch of hing
- ½ tsp ajwain
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- 1 tbsp oil
For dal potli
- 3 tbsp ghee
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 3-4 cloves
- ½ inch cinnamon
- 2 dry red chilli
- ½ tsp hing
- 1 tbsp green chilli-ginger paste
- ½ cup chopped tomatoes
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 3 cup hot water or as required
- ½ tsp garam masala
- 2 tbsp jaggery
- 2 tbsp tamarind pulp
- Some coriander leaves
- 1 tbsp ghee
- 1 tsp lemon juice
For serving
- Hot potli with dal
- Chopped onion
- Chopped tomatoes
- Masala peanut
- Sev
- Coriander leaves
Instructions
Pressure Cook the Dal
- Take 1 cup of tuvar dal and wash it thoroughly. Add some hot water and soak the dal for 10–15 minutes.
- Now discard the soaking water and add the soaked dal to a pressure cooker. Add 3 cups of water, ½ tsp turmeric powder, and salt to taste. Mix well. Place a stand in the center of the cooker and keep a bowl containing 3 tbsp peanuts and some water on it. Also place 2 raw potatoes in a plate inside the cooker. Cover with the lid and pressure cook on medium flame for 5 whistles.
- Once the pressure releases naturally, remove the boiled potatoes and boiled peanuts from the cooker. Whisk the dal well until it becomes smooth in consistency.
Making the Potli
- In a mixing bowl, add the mashed boiled potatoes. Add 1 tbsp ginger-green chilli paste, ½ tsp turmeric powder, 1 tsp coriander powder, ½ tsp red chilli powder, 1 tsp chaat masala, ½ tsp garam masala, salt to taste, 1 tbsp sugar, 1 tbsp lemon juice, and some coriander leaves. Mix well. The stuffing is ready.
- Now, in another mixing bowl, add ½ cup water, salt to taste, a pinch of hing, ½ tsp ajwain, ½ tsp turmeric powder, ½ tsp red chilli powder, and 1 tbsp oil. Mix well.
- Add 1 cup wheat flour and 1 tbsp besan. Mix well and knead into a medium-soft dough.
- Take a medium-sized dough ball and roll it into a large thin roti. Cut the roti into small round puris. Prepare all the puris in the same way.
- Now take one puri and apply some water on its edges. Place some stuffing in the center, make pleats, and seal the potli properly. Remove the extra dough from the top. Prepare all the potlis in the same way.
Making Dal Potli
- In a kadai, heat 3 tbsp ghee. Add ½ tsp mustard seeds, 1 tsp cumin seeds, 3–4 cloves, ½ inch cinnamon, 2 dry red chillies, a pinch of hing, and some curry leaves. Sauté for a few seconds.
- Then add 1 tbsp ginger-green chilli paste, ½ cup tomatoes, and salt to taste. Sauté until the tomatoes become slightly soft.
- Now add ½ tsp turmeric powder and 1 tsp red chilli powder. Mix well.
- Add the boiled dal and mix well. Add 3 cups of hot water and adjust the consistency.
- Now add ½ tsp garam masala, 2 tbsp jaggery, and 2 tbsp tamarind pulp. Mix well.
- When the dal starts boiling, gently add the potlis. Mix carefully, cover the pan, and cook for 10 minutes on medium flame.
- Once the potlis are properly cooked and start floating on the dal, switch off the flame. Add 1 tsp lemon juice and mix well.
- Garnish with coriander leaves and drizzle some ghee on top.
Assembling Dal Potli
- Serve the hot dal potli in a plate. Garnish with chopped onions, chopped tomatoes, masala sing, and sev.
Notes
- Soak the dal for 10–15 minutes to speed up the cooking process.
- The proportion of water should be three times the quantity of dal.
- Cook on a medium flame for 5 whistles.
- Roll the roti thin for the outer layer of the potli.
- Add hot water and make the dal consistency thin so it can simmer properly and the potli cooks evenly.
- When the dal starts boiling, add the potli to it.
- Simmer the dal on a medium flame for 10 minutes so the potli cooks properly.
- When the potli floats on the dal and its outer layer is no longer sticky, it is properly cooked.
- Add the potli to the dal at the time of serving; otherwise, the wheat flour starch may slightly thicken the dal.