Vegan Dhokli Khandvi – A Quick and Easy Gujrati Snack

1 Mins read
vegan dhokli khandvi recipe

Embark on a culinary journey to the vibrant state of Gujarat with our Vegan Dhokli Khandvi recipe. Khandvi, a beloved Gujarati snack also popular in Maharashtra, is known for its delightful combination of chickpea flour, aromatic spices, and garnishes of fresh cilantro and coconut. While traditionally prepared, it can be a bit of a labor of love.

This Recipe is free from:










Ingredients For Vegan Dhokli Khandvi –

  1. Besan – 1 cup
  2. Water – 2.5 cups
  3. Onion – finely chopped – 1
  4. Lemon Juice – ½ Lemon
  5. Ginger -Garlic paste – 1 TSP
  6. Vegetable oil – 1 TBSP
  7. Mustard seeds – 1 Tsp
  8. Cumin seeds –  1 Tsp
  9. Hing Powder – ½ Tsp 
  10. Turmeric powder – 1 Tsp
  11. Curry leaves – 8-10
  12. Cilantro / Coriander leaves – finely chopped  – 1 TBSP
  13. Freshly grated coconut – TBSP
  14. Salt to taste.

Method For Vegan Dhokli Khandvi –  

  1. In a bowl add besan , turmeric powder and salt to taste. Add Half of water and mix well . Make sure there are no lumps. Squeeze fresh lemon juice , add coriander leaves and remaining water . Mix well. You should get a water consistency batter.
  2. Heat a pan on medium heat . Once hot add , vegetable oil , mustard seeds. Let the seeds crackle. Add cumin seeds , hing powder , curry leaves and onion. Sauté till the onion turns translucent.
  3. Add ginger-garlic paste and sauté for another 2-3 minutes till the raw smell goes away. Add the prepared batter. Cook on low flame till the batter gets thick and starts leaving the sides of the pan. Keep stirring. This will take a good 8-10 minutes. The sign that the batter is cooked , it starts making a lump or dough .
  4. Take a greased cake pan or you can also you a greased steel plate. Pour the batter and spread it evenly. Allow to cool down completely. Once cold , garnish with freshly chopped cilantro and freshly grated coconut. Cut into square shaped dhokli.
  5. Serve with your choice of chutney of ketchup.

Tips – 

  1. While cooking the batter, keep on stirring it or else the besan starts forming lumps.
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