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Kacchi dhokdiyu

Kacchi dhokliyu recipe | surti patudi recipe | besan dhokliyu | how to make Gujarati dhokliyu

Nehas Cook Book
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Course Breakfast, Snack
Cuisine Gujarati, Indian
Servings 4

Ingredients
  

For kacchi dhokliyu batter

  • 1 bowl Gram flour besan
  • 1 bowl sour yogurt dahi
  • 2 green chilli
  • 1 inch ginger
  • Salt to taste
  • Pinch of hing
  • ½ tsp turmeric powder
  • 1.5 bowl water

For tempering

  • 2 tbsp oil
  • 1 tsp mustard seeds rai
  • 2 tbsp white sesame seeds til
  • some curry leaves
  • pinch of hing
  • 2 chopped green chilli
  • some coriander leaves
  • ¼ cup grated coconut optional

For dry chutney

  • 9-10 roasted garlic cloves
  • 3 tbsp roasted peanuts
  • 3 tbsp roasted coconut
  • 1.5 tbsp kashmiri red chilli powder
  • Salt to taste

Instructions
 

Making kacchi dhokliyu

  • In a mixture jar, add besan, green chilli, ginger, salt, turmeric powder, hing, curd, and water. Grind it into a smooth batter.
  • Add grinded mixture into a bowl, and place a bowl into the pressure cooker. cover the bowl with a steel plate.
  • Then cover the lid and pressure cook batter on high flame for 5 whistles.
  • Switch off the gas and release the pressure cooker temperature naturally. Do not cool it for a longer time.
  • Then open the lid and take out bowl from the cooker and whisk hot and cooked batter for 1-2 minutes in one direction.
  • Batter becomes smooth and then spread little batter on a plate and roll it. If the batter is properly rolled then pour the hot batter into the grease plate.
  • Cool down completely and cut into a small squares.
  • To make tempering heat oil in a pan. Add mustard seeds, white sesame seeds, chopped green chili, curry leaves, and hing.
  • Add dhokliyu pieces, some coriander leaves, and grated coconut. Mix well.
  • Take out tempered dhokliyu on a serving plate and sprinkle some dry chutney on it. Serve it.

Making dry garlic chutney

  • In a mixture jar, add roasted garlic cloves, roasted peanuts, and roasted dry coconut.
  • Then add red chili powder and salt.
  • Without adding water, grind chutney into coarse damp powder.
  • Store dry garlic chutney in an air-tight container.

Notes

  • Take an equal proportion of gram flour (besan) and curd. Also, you can add 2.5 cups of buttermilk with 1 cup of gram flour (besan), but curd gives a better result.
  • Take 1.5 cup water with 1 cup besan for consistency of the batter.
  • Pressure cook batter on high flame.
  • Spread the cooked mixture on a plate, if it rolls properly then it is perfectly cooked.
  • If the mixture is slightly liquid then cook again for 2-3 minutes in Kadai.
  • Spread and cool down the cooked mixture completely then cut it into a small square.
  • Kacchi dhokliyu tastes great when it is coated with tempering and served with spicy chutney.