Dhokli Khandvi

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!

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

• 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.

3- Then add yogurt and 1 cup water.

4- Mix well so that there are no lumps.

5- Add the remaining water and mix well.

6- Add cilantro and set aside.

7- In a pan add oil. H it.

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

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.

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

12- Keep stirring till the mix starts to thicken.

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.

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.

Recipe FAQs

Pairings

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

More Gujarati Recipes to try

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!