Take a large bowl and mix turmeric, jeera powder, chopped coriander, salt and little oil with wheat flour.
Add enough water and knead the flour like a chapati dough. Make small balls of dough and roll out like chapatis.
If you are fond of spicy food, then you can add a pinch of red chili powder while kneading the dough. This will accentuate the taste of dhokli by giving it a spicy touch.
Then take a broad vessel and heat plenty of water in it. Once the water starts to boil, add the dhokli pieces and cook till they become soft in texture.
Strain excess water and keep dhokli pieces separately.
Then pressure cooks the dal in enough water till just soft. Then heat oil and ghee in a kadhai over low-medium flame.
When it becomes hot, add bay leaf, curry leaves, cumin seeds and asafoetida powder to it. Stir the spices for a minute and add coriander powder, red chili powder, jeera powder, and turmeric powder to the ground spices.
Mix all the ingredients quickly and pour the cooked dal over them and add salt. Cook for a few minutes, add dhokli pieces at the end and boil for about 1-2 minutes.
Just before serving, add melted ghee on top of dal to give it a more delicious flavor. Serve hot!