Dhokli Khandvi

5 from 1 vote

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!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Snack

Cuisine: Gujarati, Indian

Diet: Vegetarian

Servings:

Calories: 285kcal

Author: Smruti

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