• Servings : 4
  • Prep Time : 10m
  • Cook Time : 12m

Khandvi is a popular snacks in Gujarati cuisine. It takes some practice and patience to get the correct.


  • 1 Cup Gram Flour
  • 1 Cup Fresh Curd mixed with 1.5 cup of water
  • 2-3 drops of Lemon juice
  • 2 tsp Ginger and Green Chilli paste
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Asafoetida
  • Salt to taste
  • 4 tbsp oil
  • 1 tsp Mustard Seeds
  • 5-6 Curry Leaves
  • 2 tbsp grated Coconut
  • 2 tbsp chopped Corriender


Step 1

Mix besan, curds-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter. Ensure that no lumps has formed.

Step 2

Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes).

Step 3

Grease a platform with and spread a spoonful of the batter on a greased platform as thin as possible and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.

Step 4

Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the greased platform evenly to make a thin uniform layer using a spatula

Step 5

When cool, cut the Khandvi on each platform lengthwise (approx. 1½" to 2" in width) into equal portions and roll up each gently.

Step 6

For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.

Step 7

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

Step 8

Pour the tempering over the Khandvis.

Step 9

Serve hot, garnished with coconut and coriander.


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