Khandvi is a savoury and a popular snack from the Indian state of Gujarat, India.  It is primarily made of gram flour and yoghurt and tempered with mustard seeds. It is moderately difficult item to prepare! be patient, getting the right consistency of the batter is the key to this delicious snack.

  • Difficulty: Difficult

  • Preparation time: 10 mins

  • cooking time: 10-12 mins

  • Serving: 4


Gram Flour (Besan): 1 cup

Yoghurt: 1 cup

Water: 2 cup

Salt: 1/2 tsp

Turmeric: 1/2 tsp

For Tempering:

Mustard seeds: 1 tsp

Asafoetida: 1/4 tsp

Curry leaves: few

Green chilli: 1/2 tsp (add more for extra spiciness)

For Garnish:

Grated coconut: 2 tbsp

Coriander: 2 tbsp


Combine the besan, curds-water mixture, turmeric powder and salt in a deep microwave safe bowl (taking care that no lump remains).

Cook in microwave, (microwave temperatures vary) I cooked in 1000watt microwave high for  10-12 minutes while stirring in-between. After 10 minutes take a small spoonful of mixture and spread a thin layer over a ceramic plate and wait a minute then try roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.

It should be a smooth thick paste consistency.

Now take a clean plate and place a big spoon of mixture in the middle and spread it out

evenly to make a thin uniform layer (like a dosa or pancake).

When cool, cut the khandvi on each plate lengthwise (approx. 1½” in width) into equal portions and roll up each gently.

For the tempering, just before serving heat oil in a small non-stick pan and add the mustard seeds.

When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.

Pour the tempering over the khandvis.

Serve immediately garnished with coconut and coriander.

 Tip- you can give your Khandvi a different flavour by adding 1tsp of ginger garlic paste and 1 crushed green chilli to your batter.

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