Khandvi is a mouth watering traditional Gujarati snack prepared with gram flour and buttermilk and seasoned with sautéed sesame seeds and few other spices. It’s healthy as well because it just involves steaming gram flour and buttermilk . The simple yet aromatic seasoning of sauteed mustard seeds, curry leaves, coriander and coconut makes it incredible.

For khandvi recipe :

• ½ cup Besan (gram flour)

• Salt to taste

• ¼ teaspoon Turmeric powder

• a pinch Hing (Asafoetida)

• ½ teaspoon Ginger paste or freshly grated or crushed

• ½ cup Plain yogurt (dahi or curd), Sour

• ½ teaspoon Lemon juice optional

• ¾ cup Water

for the filling:

• 2 tablespoons fresh grated coconut

• 2 tablespoons fine chopped carrots

For tadka (tempering) –

• 1 ½ tablespoons Oil

• ½ teaspoon Mustard seeds

• ½ teaspoon Cumin seeds

• ½ teaspoon Sesame seeds

• 2 Green chilies chopped finely

• 10 Curry leaves

For garnishing –

• 1 tablespoon Desiccated coconut or freshly grated coconut

• 1 tablespoon Cilantro or coriander leaves chopped finely


Making khandvi recipe:

1 Grease aluminum foil or back side of any large thali (plate) with oil and keep it aside.

2 Sift the besan in a bowl.

3 Add salt, hing, turmeric powder and ginger paste. Mix it well.

4 Add sour yogurt. If your yogurt is not sour then add lemon juice

5 Mix it using wire whisk and make thick paste.

6 Now by adding little water at a time, make lump free batter.

7 I have used wire whisk to make the batter. But you can use immersion hand blender and make smooth batter easily.

8 Now pour this batter to a HEAVY BOTTOM PAN and turn the heat to LOW.

9 Keep stirring continuously with spatula so batter does not stick to the bottom and it won’t form any lumps.

10 Cook it till it gets thick, it might take approximately 5-6 minutes. The perfectly cooked batter has to be thick not falling consistency.

11 Now be quick. Spread the batter on prepared foil or plate with back of spatula. Make thin layer as possible as you can.

12 Let it cool for 3-4 minutes.

13 Then make straight cuts using knife and make about 1 ½ inch wide strips.

14 Mix the chopped carrots and grated coconut. then sprinkle the coconut + carrots mixture sparingly. you can also skip this stuffing part and directly garnish with the coconut and coriander once you temper the khandvi rolls.

14 Carefully roll each strip into roll.

15 And transfer to a plate.

Making tadka:

1 Heat the oil in a small pan on medium heat.

2 Once hot add mustard seeds, let them pop.

3 Then add cumin seeds and let them sizzle.

4 Then add sesame seeds, they will starts pop.

5 Add chopped green chilies and curry leaves. Immediately switch off the stove.

6 Using a spoon pour seasoning on top

7 Lastly garnish with shredded coconut and chopped cilantro.


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