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    Home » Snacks

    Published: Aug 16, 2022 · Modified: Aug 8, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Dhokli Khandvi

    Jump to Recipe Jump to Video Print Recipe

    An easy take on Gujarati Khandvi, this Dhokli Khandvi is a quick snack that is amazing with cilantro chutney and ketchup.

    Ready in under 30 minutes and simply amazing as an appetizer too!

    Top view of Khandvi in a black plate with chutney and ketchup in small bowls and chai on the side.

    Gujarati snacks are super delicious. Often times they are steamed, baked or fried. From dhokla and paatra to basket chaat and dabeli bruschetta; they are all enjoyed by everyone.

    Served with an array of chutneys and sides; these tend to be popular not only in homes but also on street vendor stalls and restaurants.

    While there are some common and popular ones, there are some that can only be found in Gujarati households. Today's recipe is one of those; Dhokli Khandvi.

    Jump to:
    • What is Dhokli Khandvi
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Recipe FAQs
    • Pairings
    • More Gujarati Recipes to try
    • Dhokli Khandvi

    What is Dhokli Khandvi

    A quick snack, khandvi dhokli literally means khandvi in a dhokli form. Also popular as plate khandvi, chiboo khandvi and besan dhokli; this is a lip smacking snack.

    Made with besan and a handful of spices and ingredients; dhokli khandvi is a dry snack making it perfect as a picnic recipe too.

    It can be enjoyed with some cilantro chutney, garlic chutney and ketchup. Plus, add some masala chai on the side for a complete platter.

    Further, this recipe can be used to make a popular curry called dhokli nu shaak. When dunked in curry, this dhokli makes a great side with roti or steamed rice.

    While the recipe I am sharing is the Gujarati version that my mother and grandmother always made, Google tells me a lot of versions of this recipe are made across the country.

    Maharashtra has their Pat Vadi, North Karnataka has Zunka Vadi and Banaras has Besan ki Katli. Plus, Rajasthan has Pitor and Pitor ki Sabji. All these recipes are similar in many ways but have their own modifications.

    Why this recipe works

    • It is a cheat version of khandvi; an almost no-fail version.
    • This is a dump, cook and plate version of the recipe.
    • It makes a great appetizer.
    • Serve it with ketchup, chutney and masala chai for a great snack.
    • Apart from that, the recipe works to make Dhokli nu Shaak too. Dunk the pieces in a yogurt based curry to make the side.
    • I like to add onions and garlic in the recipe for taste and texture.
    • Skip the aromatics and we have a Jain version.
    • Make using pure asafetida and you have a gluten-free version.
    • The recipe uses yogurt. Skip that to make the recipe Vegan.

    Ingredients and Substitutions

    Ingredients to make dhokli khandvi; besan, yogurt, seasonings and add-ins arranged on a black background.
    • Chickpea Flour: This is the prime ingredient in the recipe. Use freshly ground or purchased flour. Dated flour does not make the best khandvi. The amount of water will vary from brand to brand. For reference, I always use this chickpea flour.
    • Yogurt: A great ingredient for moisture, tang and taste, yogurt tends to make the dhokli khandvi super amazing. However, some recipes make it without yogurt too. If you need a Vegan version, add a little lemon juice instead of yogurt for tang.
    • Onion: Chopped onions are used here for some texture in the otherwise smooth batter. I like to cook the onions before adding the chickpea flour. Instead, onions can be added to the flour directly too.
    • Aromatics: To add some spice and taste, I use garlic and green chili. I add some grated garlic and chili to the recipe. Along with that I also add a few pieces of green chili. Feel free to adjust the amount based on how spicy you like it. Adding some grated ginger works too. I like to add some curry leaves for texture and taste.
    • Spices: The recipe uses basic spices, salt and turmeric. Add red chili powder if you like that instead or in addition to green chili.
    • Tempering: For the tempering, we use mustard seeds, asafetida and cumin seeds. These give a lot of taste to the khandvi.
    • Oil: As the recipe is made with besan, it needs some oil to bring together. The same recipe can be made without oil but it does not taste as great. If you are making these to dunk in a curry, oil free version will work too.
    • Toppings: After the khandvi is made we top it with cilantro and shredded coconut.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- In a bowl add chickpea flour.

    2- Add salt, turmeric powder and green chili.

    Collage steps to make dhokli khandvi; add chickpea flour and seasonings in a bowl.

    3- Then add yogurt and 1 cup water.

    4- Mix well so that there are no lumps.

    Collage steps to make dhokli khandvi; add yogurt and water and mix everything well.

    5- Add the remaining water and mix well.

    6- Add cilantro and set aside.

    Collage steps to make dhokli khandvi; make a lump free batter and add cilantro.

    7- In a pan add oil. H it.

    8- Add mustard seeds, asafetida and cumin seeds. Let them splutter.

    Collage steps to make dhokli khandvi; heat oil in a pan and add tempering ingredients.

    9- Then add chopped green chili, curry leaves and diced onions.

    10- Let the onions cook till soft. Add grated green chili and garlic. Mix well. Let it sauté for a minute.

    Collage steps to make dhokli khandvi; add onions and cook well with garlic, ginger and chili paste.

    11- Next add the besan mixture while keeping the flame on medium low.

    12- Keep stirring till the mix starts to thicken.

    Collage steps to make dhokli khandvi; add the besan mix and cook well.

    13- As the mixture thickens, it will reach a consistency where it is spreadable and separates from the pan. Turn the heat down at this stage.

    14- Then transfer to a plate greased with oil. Spread evenly till the thickness is same throughout. Sprinkle cilantro and shredded coconut on top. Cut into diamonds or squares and serve with cilantro chutney.

    Collage steps to make dhokli khandvi; cook well and transfer to a plate and top with cilantro and coconut.

    Expert Tips and Notes

    • Use fresh besan or chickpea flour. Aged flour tends to change the texture as it requires much more water to cook than newer flour.
    • Do not overcook the mixture as it will start to set before you spread it. Just cook it till it separates from the pan.
    • I like to top mine with cilantro and shredded coconut on them. These are optional but taste great with the dhokli.
    • Serve these as is or top with some tempering.
    • Further, dunk these in a curry to make a side for roti or rice.
    • These have to be spread thick enough to be able to pick them up and enjoy. However, making them super thin will not work too well.
    • The recipe can be made gluten-free by using pure asafetida instead of a mixed one.
    • Make Vegan dhokli khandvi by replacing the yogurt with water.
    • Moreover, skip the onions and garlic for a NONG version of dhokli khandvi.
    Zunka Vadi or Dhokli Khandvi in a black plate with cilantro and shredded coconut on top and chutney on the side.

    Recipe FAQs

    How can we make khandvi without rolling it?

    It is easy to make khandvi in a plate. Simply cook the mix, transfer to a plate and cool. Cut and serve with chutneys and ketchup.

    Why is my khandvi not spreading?

    Over cooking the khandvi mix will result in the besan drying up too much. Then the mix will not spread and starts to set immediately.

    Can we make khandvi without onions and garlic?

    Definitely yes. Simply skip the onions and garlic for a Jain or NONG version of khandvi.

    Is dhokli khandvi Vegan and gluten-free?

    I add yogurt to the khandvi recipe. However, skip it to make a Vegan version. Moreover, asafetida is the only ingredient that could have gluten. Use pure asafetida for a gluten-free version.

    Dhokli khandvi served on a black plate with cilantro chutney and ketchup and topped with shredded coconut and cilantro.

    Pairings

    Dhokli khandvi is a great snack or appetizer by itself. However, it is great with different chutneys, ketchup and masala chai or coffee.

    • Garlic chili chutney in a black cast iron bowl with chaat ingredients around it on a blue background.
      Red Chili Garlic Chutney
    • Indian Filter Coffee
    • Cilantro Chutney
    • masala chai in cup with saucer
      Masala Chai

    More Gujarati Recipes to try

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    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    Dhokli Khandvi in a platter

    Dhokli Khandvi

    Smruti
    An easy take on Gujarati Khandvi, this Dhokli Khandvi is a quick snack that is amazing with cilantro chutney and ketchup.
    Ready in under 30 minutes and simply amazing!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Appetizer, Snack
    Cuisine Gujarati, Indian
    Servings 5
    Calories 285 kcal

    Ingredients
      

    For the chickpea batter

    • 2 cups chickpea flour (besan)
    • ½ cup yogurt
    • 1 cup water

    For cooking the batter

    • 2 cups water
    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • ⅛ teaspoon asafetida
    • 1 green chili chopped
    • 1 teaspoon turmeric powder
    • 2 cloves garlic grated
    • 1 green chili chopped and grated
    • ¾ cup onions diced
    • 1 ¼ teaspoon salt
    • 2 tablespoon oil
    • 2 teaspoon cilantro chopped

    Toppings

    • ¼ cup cilantro chopped
    • ¼ cup coconut shredded

    Instructions
     

    • In a bowl add chickpea flour.
      2 cups chickpea flour (besan)
    • Add the seasonings
      1 teaspoon turmeric powder, 1 ¼ teaspoon salt, 1 green chili
    • Then add yogurt and 1 cup water.
      ½ cup yogurt, 1 cup water
    • Mix well so that there are no lumps.
    • Add the remaining water and mix well.
      2 cups water
    • Add cilantro and set aside.
      2 teaspoon cilantro
    • In a pan add oil. Heat it.
      2 tablespoon oil
    • Add the tempering ingredients and Let them splutter.
      1 teaspoon mustard seeds, 1 teaspoon cumin seeds, ⅛ teaspoon asafetida
    • Then add chopped green chili, curry leaves and diced onions.
      1 green chili, ¾ cup onions
    • Let the onions cook till soft. Add grated garlic. Mix well. Let it sauté for a minute.
      2 cloves garlic
    • Next add the besan mixture while keeping the flame on medium low.
    • Keep stirring till the mix starts to thicken.
    • As the mixture thickens, it will reach a consistency where it is spreadable and separates from the pan. Turn the heat down at this stage.
    • Transfer to a plate greased with oil. Spread evenly till the thickness is same throughout. Sprinkle cilantro and shredded coconut on top. Cut into diamonds or squares and serve with cilantro chutney.
      ¼ cup cilantro, ¼ cup coconut

    Video

    Notes

    • Use fresh besan or chickpea flour. Aged flour tends to change the texture as it requires much more water to cook than newer flour.
    • Do not overcook the mixture as it will start to set before you spread it. Just cook it till it separates from the pan.
    • I like to top mine with cilantro and shredded coconut on them. These are optional but taste great with the dhokli.
    • Serve these as is or top with some tempering.
    • Further, dunk these in a curry to make a side for roti or rice.
    • These have to be spread thick enough to be able to pick them up and enjoy. Making them super thin will not work too well.
    • The recipe can be made gluten-free by using pure asafetida instead of a mixed one.
    • Make Vegan dhokli khandvi by replacing the yogurt with water.
    • Skip the onions and garlic for a NONG version of dhokli khandvi.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 285kcalCarbohydrates: 33gProtein: 12gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 3mgSodium: 664mgPotassium: 525mgFiber: 7gSugar: 8gVitamin A: 107IUVitamin C: 4mgCalcium: 71mgIron: 3mg
    Tried this recipe?Let us know how it was!

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