khandvi recipe, how to make khandvi recipe

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khandvi recipe

khandvi is a soft, melt in the mouth, spiced and seasoned gram flour rolls. a favorite snack from the gujarati cuisine.

4.86 from 28 votes
total time:
40minutes

khandvi recipe with step by step photos – melt in the mouth, smooth, spiced & seasoned gram flour rolls. khandvi is a delicious healthy snack from the gujarati cuisine.

khandvi recipe

khandvi is made with a mixture of gram flour and buttermilk. in india what we call buttermilk is a thin solution of yogurt and water. cooking this smooth batter of the gram flour and buttermilk batter is one tricky part. if you get this right, then more than half of your problem is solved.

what we look for in a khandvi are thin layers and this is achieved by getting the right consistency when cooking the batter. if you even cook it more and the consistency thickens, then spreading the khandvi mixture becomes difficult and what you get are thick layers. another important point is that you have to be quick in spreading the cooked khandvi batter. if you delay then the batter thickens as it cools and becomes lumpy while spreading.

i started making khandvi many years back. once i had read the preparation of khandvi somewhere. the recipe had the measurements in grams and i did not have a weighing machine. i was inspired to try the recipe. so, without any inkling of the proportions or ratio, i made khandvi for the first time and to my surprise, it was a success.

i used to use blind measurements then and still do at times. since i often cook with the indian method of estimation called as andaaz, things rarely go wrong. but i also have my share of disasters once in a while. only, if i have to blog a recipe, then i use measuring cups and spoons.

khandvi recipe, gujarati khandvi recipe

i had got a few requests to post khandvi recipe. i have given details and tips wherever possible so that you can also make this snack at home without any failure. the proportions of this recipe is enough for a family of four to five. the recipe yields 25 to 30 khandvi rolls. also it depends on how thinly or thickly you spread the batter.

to make khandvi, the proportion of gram flour/besan to buttermilk is 1 : 3. the buttermilk should be neither thin nor thick, but of medium consistency. i have mixed sour yogurt with water for the buttermilk. i always spice up the khandvi batter with ginger and green chili paste. but skip if you don’t prefer the taste or aroma of ginger.

there is a slight variation in this khandvi recipe. usually in khandvi, coconut and coriander are added as garnish. here i have lightly stuffed the khandvi with these. more like the way suralachi vadi (the maharashtrian version of khandvi) is made. if you don’t prefer the stuffing, then just garnish the khandvi with coconut and coriander leaves.

khandvi is a gluten free healthy snack if you don’t add asafoetida powder or use wheat free asafoetida. the recipe can also be veganized using vegan yogurt. to get the sourness, just add a bit of lemon juice in the batter.

if you are looking for more gujarati recipes then do check:

khandvi recipe
4.86 from 28 votes
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khandvi recipe

khandvi is a soft, melt in the mouth, spiced and seasoned gram flour rolls. a favorite snack from the gujarati cuisine.
course snacks
cuisine gujarati
prep time 20 minutes
cook time 20 minutes
total time 40 minutes
servings 4
author dassana amit

ingredients (1 cup = 250 ml)

for khandvi batter

  • 1 cup besan (gram flour) or 100 grams besan
  • ¾ cup sour curd, about 150 grams
  • 2.25 cups water, to be mixed with the curd (alternatively you can also use 3 cups sour buttermilk or chaas)
  • 1 teaspoon ginger + green chili paste, about ½ inch ginger (adrak) & 1 green chili (hari mirch) crushed in a mortar-pestle
  • ¼ teaspoon turmeric powder (haldi)
  • teaspoon salt or add as required
  • 1 pinch asafoetida (hing)

for the filling

  • 2 tablespoons fresh grated coconut
  • 2 tablespoons chopped coriander leaves (dhania patta)

for the khandvi tempering/seasoning

  • 1 tablespoon oil
  • 8 to 10 curry leaves (kadi patta)
  • 1 teaspoon mustard seeds (rai)
  • 2 teaspoons white sesame seeds (safed til)
  • 1 teaspoon green chili (hari mirch), chopped or ½ red chilli powder

how to make khandvi recipe

making khandvi batter

  1. take the yogurt in a bowl. add water and stir well till smooth.
  2. add ginger-green chili paste, turmeric powder, asafoetida and salt.
  3. if using fresh yogurt, then to add the sourness, add about ½ tsp of lemon juice.

  4. add the gram flour/besan. with a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter. there should be no lumps in the batter. you can also use a hand held beater to mix the batter.
  5. spread oil on plates or boards or tray. large steel lids or thalis work very well. you can also use the back of a large baking tray or your kitchen counter top.
  6. also mix the chopped coriander leaves and grated coconut. keep aside.
  7. pour the batter in a sauce pan or a broad frying pan. switch on the stove top and keep the flame to the lowest. begin to stir.
  8. keep on stirring when the khandvi batter is getting heated up. lumps begin to form and you have to continuously stir so that the lumps don't form.
  9. the batter would thicken and keep on thickening. keep on stirring. best to use a wooden spatula or a heat proof silicon spatula.
  10. the batter also should not be allowed to stick at the bottom. so you have to stir continuously.
  11. do a plate test when the batter has thickened well.
  12. spread a few teaspoons of the batter on a greased plate. let it cool a bit and then begin to roll. if you are unable to roll, then the batter needs to be cooked more.
  13. the final consistency of the khandvi batter is shown in pic 17 below. it took me 17 minutes to get the correct consistency on a low flame. the timing will vary depending on the intensity of the flame, the thickness/thinness of the pan and the size of the pan. just do the plate test and when you can form the rolls, then the khandvi batter is ready. if the batter becomes too thick, then it becomes difficult to spread and you don't get thin layers in the rolls. in this case, still spread the batter. you will get thick slices, but still they taste good.

making khandvi rolls

  1. quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula. you have to be quick with the remaining batter too. since even a bit of cooling and the batter becomes likes blob, difficult to spread.

  2. allow to cool and then sprinkle the coconut + coriander leaves mixture sparingly. you can also skip this stuffing part and directly garnish with the coconut and coriander once you temper the khandvi rolls.
  3. cut into equal sized strips.
  4. gently roll each strip tightly. then place them in a serving tray or plate.if the tray or plate is large, then you will get large rolls. in this case after you finish rolling half, just cut horizontally and make a second roll.
  5. arrange the khandvi rolls next to each other or stack them up neatly in a plate or tray.

tempering (seasoning) for khandvi

  1. heat oil and crackle the mustard seeds.
  2. then add curry leaves, green chilies and fry for a few seconds.
  3. add the sesame seeds and when they change color & crackle, pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
  4. you can garnish khandvi with some more coconut and coriander leaves, if you prefer. serve khandvi with coriander chutney or coriander mint chutney.

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how to make khandvi recipe

1. first prep up all the ingredients required. take the yogurt in a bowl.

making khandvi batter

2. add water and stir well.

add water - making khandvi batter

3. add ginger-green chili paste, turmeric powder, asafoetida and salt. if using fresh yogurt, then to add the sourness, add about 1/2 tsp of lemon juice.

add spices to khandvi batter

4. add the gram flour aka besan.

5. with a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter.

khandvi batter

6. pour this batter in a sauce pan or a broad frying pan. switch on the stove top and keep the flame to the lowest. begin to stir.

making khandvi batter

7. spread oil on plates or boards or tray. large steel lids or thalis work very well. you can also use the back of a large baking tray. i had to use 4 steel lids. a suggestion would be to use your kitchen counter top, if you prefer. then you just spread the whole cooked batter on it and can spread it in your own pace. a large wooden or metal tray would also be good.

plates for putting khandvi batter

8. also mix the chopped coriander leaves and grated coconut. keep aside.

grated coconut for khandvi recipe

9. keep on stirring when the khandvi batter is getting heated up. lumps begin to form and you have to continuously stir so that the lumps don’t form.

preparing khandvi batter

10. the batter would thicken and keep on thickening. keep on stirring. best to use a wooden spatula or a heat proof silicon spatula.

thick khandvi batter

11. you will see the khandvi batter has thickened more than the previous pic.

thick khandvi batter

12. stir & stir and exercise your hands. the batter also should not be allowed to stick at the bottom. so you have to stir continuously.

making khandvi recipe

13. a well thickened batter and looks like we are ready.

batter for khandvi recipe

14. so i just spread a few teaspoons of the batter on a greased lid. as you see the texture is still wet.

checking batter - gujarati khandvi recipe

15. once the spread batter cooled a bit, i tried rolling. as you see the rolls could not be formed. the batter was still pasty, sticky and not properly set.

trying to roll the khandvi

16. so the batter needs to be cooked more.

making khandvi batter

17. continue to stir.

making gujarati khandvi recipe

18. this is the final consistency of the khandvi batter. it took me 17 minutes to get the correct consistency on a low flame. the timing will vary depending on the intensity of the flame, the thickness/thinness of the pan and the size of the pan. just do the plate test and when you can form the rolls, then the khandvi batter is ready. if the batter becomes too thick, then it becomes difficult to spread and you don’t get thin layers in the rolls. in this case, still spread the batter. you will get thick slices, but still they taste good.

khandvi batter consistency

19. tested again and this time the rolls were happening. this time the batter had spread evenly and there is a smoothness in the layers as well as in the spread batter.

khandvi rolls

making khandvi rolls

20. quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula. you have to be quick with the remaining batter too. since even a bit of cooling and the batter becomes likes blob, difficult to spread. if you use a large tray or a parat, then its much easier as you don’t hurry like a harried woman here and there.

making gujarati khandvi recipe

21. allow to cool and then sprinkle the coconut + coriander leaves mixture sparingly. you can also skip this stuffing part and directly garnish with the coconut and coriander once you temper the khandvi rolls.

stuffing for khandvi recipe

22. cut into equal sized strips.

cut khandvi recipe

23. gently roll each strip tightly. then place them in a serving tray or plate next to each other or stack them neatly. if the tray or plate is large, then you will get large khandvi rolls. in this case after you finish rolling half,  just cut horizontally and make a second roll.

gujarati khandvi recipe

tempering for khandvi recipe

24. for the tempering, heat oil and crackle the mustard seeds.

tempering for khandvi recipe

25. then add curry leaves, green chilies and fry for a few seconds.

tempering for khandvi recipe

26. add the sesame seeds and then when they change color & crackle…….

tempering for gujarati khandvi recipe

27. pour this hot tempering mixture along with the oil on the khandvi rolls.

add tempering to khandvi rolls

28. you can garnish khandvi with some more coconut and coriander leaves, if you prefer. serve khandvi with coriander chutney or coriander mint chutney.

gujarati khandvi recipe, khandvi recipe


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109 comments/reviews

  1. First time I made and there where yummi!

    • thanks.

  2. Hi Dassana!i’m sharing a small tip with u & the readers.add 1 tblsp of oil after stage 19,mix it well & then spread the mixture.adding oil gives a tiny bit of more time to spread & further increases it’s smoothness.
    For the batter I also add 1 tblsp of wheat flour,juice of 1/2 lemon,3/4 cup of yogurt & 2 cups of water while the rest of the ingredients remain same

    • thanks a lot meveera for these suggestions. yes it will surely help the readers. thanks again.

  3. your recipe is spot on!! The details on how to check if the batter is ready helped a lot. I have tried to make this dish a couple of times in the past and never got it right, but your recipe worked beautifully when I tried it. Thanks very much

    • thanks a lot sharmila. nice to know that the details helped you. happy cooking.

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