Chiba Dhokli or Panori is a unique steamed Gujarati Special snack. We make it with chickpea flour, tempered with spices. It is one of the lost recipes from the region of Kutch and steamed in a different method.
This recipe is different from other steamed dishes as we steam this dhokli by inverting the plate over a boiling pan of water. So this defies gravity. However, the trick lies in making a thick batter and spreading it over the plate.
That ensures the batter doesn't fall down while steaming. I have seen few recipes using ground moong dal batter, they call it Panori. It is not clear if both Besan and Moong Dal batter is called by as Panori and Chiba Dhokli, however all Moong Dal steamed snack is called Panori.
So this Chiba Dhokli is the C in the A to Z Indian Steamed Dishes, from Gujarat. My aim is to share steamed dishes from different Indian States.
Ingredients Needed to make
Flour - We use Besan or Chickpea Flour to make this Chiba Dhokli. You can use ground moong dal batter as well.
Spice - Use finely chopped green chilies for the spice. You may add a bit of red chili powder to the batter as well.
Herbs - We can add Dried Methi Leaves or Kasuri Methi to the batter. I forgot and added coriander leaves.
See recipe card for quantities.
Instructions ~ Step By Step Pictures
We use Besan / Chickpea flour to make Chiba Dhokli. The batter is made thick as it is steamed inverted. We add green chilies, kasuri methi or coriander leaves to make it flavoursome.
Making Chiba Dhokli:
Chiba Dhokli is steamed in a different method from the regular dishes. For this we need a saucepan and a plate having the same diameter as the plate is placed over the saucepan.
So grease the plate you are going to use, keep it aside.
Take about 2 cups water in the saucepan and bring to a boil.
In a bowl, take the besan, sieve to remove lumps, add the rest of the ingredients.
Slowly add water as we need a thick non dropping consistency.
Transfer the batter into the steel plate using a spatula and quickly spread to an even layer.
Now simmer the saucepan to low flame, invert the plate with chiba dhokli to place on the saucepan upside down.
The besan layer should face the boiling water.
Increase the flame and let the Dhokli cook for 5 minutes. It is done in 5 minutes if your layer is thin, else you may have to keep for few more minutes.
Switch off the flame and bring down the plate.
Let it sit for few minutes to cool down.
For Tempering the Panori Gujarati Special snack
Heat a pan with oil.
Add mustard seeds, sesame seeds and curry leaves, let it crackle.
Pour evenly over the Dhokli.
Slice the dhokli into smaller pieces, serve with coriander leaves garnished on top.
You can serve these steamed snack with green chutney and tea.
You can sprinkle Methia Masala.
Substitutions you can make
This steamed snack can be made with ground moong dal batter as well.
Flavour it the same way and steam it on a plate in the same inverted method. Both the batters make this a vegan and gluten free dish.
Variations you can make to Chiba Dhokli
One major change in the taste would be making this dish with ground Moong Dal. The snack is so healthy that you will want to make it again. The ground moong dal makes this an apt diabetic friendly dish.
Equipment used to make Panori Gujarati Special snack
This Panori or Chiba Dhokli is steamed on a plate that is inverted over a boiling pan.
So you will need a pan and a plate of equal diameter, so that the plate can sit properly of the pan.
I was rather confused reading it, so picked up a small pan, the Thattai plate to make this snack. However, I later saw a video where the lady used a regular plate you can cover over any vessel.
Using a large plate, you will be able to spread the batter thin. I ended up with a slightly thick chiba dhoklis
How to Store Chiba Dhokli
Since this is a steamed dish, it is best to consume the same day you make it. Else make sure you store in spread on a plate you can use to microwave again.
Expert Tips to follow
The batter has to be thick and at the same time, make sure to spread it thin.
This will make the Dhokli thin and soft to enjoy.
Chiba Dhokli | Make Panori ~ Steamed Gujarati Special snack
For Chiba Dhokli
- 1/2 cup Besan / Chickpea Flour
- 2 Green Chilies finely chopped
- 2 teaspoon Kasuri Methi I forgot to add
- Handful Coriander Leaves finely chopped
- 1/4 teaspoon Asafoetida / Hing
- 1/8 teaspoon Turmeric Powder
- 1 teaspoon Sugar optional
- 1 teaspoon Lemon Juice
- 1 teaspoon Cooking Oil for greasing
- Salt to taste
- 1 teaspoon Cooking Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Sesame Seeds
- A Sprig Curry Leaves
Making Chiba Dhokli:
- Chiba Dhokli is steamed in a different method from the regular dishes. For this, we need a saucepan and a plate having the same diameter as the plate is placed over the saucepan.
- So grease the plate you are going to use, keep it aside.
- Take about 2 cups of water in the saucepan and bring to a boil.
- In a bowl, take the besan, sieve to remove lumps, add the rest of the ingredients.
- Slowly add water as we need a thick non-dropping consistency.
- Transfer the batter into the steel plate using a spatula and quickly spread to an even layer.
- Now simmer the saucepan to low flame, invert the plate to place on the saucepan upside down.
- The besan layer should face the boiling water.
- Increase the flame and let the Dhokli cook for 5 minutes. It is done in 5 minutes if your layer is thin, else you may have to keep it for a few more minutes.
- Switch off the flame and bring down the plate.
- Let it sit for a few minutes to cool down.
- Heat a pan with oil.
- Add mustard seeds, sesame seeds, and curry leaves, let it crackle.
- Pour evenly over the Dhokli.
- Slice the dhokli into smaller pieces, serve with coriander leaves garnished on top.
- You can serve these steamed snacks with green chutney and tea.
- You can sprinkle Methia Masala.