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Recipe
Khandvi
Vegetarian Recipe

Khandvi

Enjoy this classic Khandvi recipe where a smooth gram flour batter is delicately cooked and spread into thin layers, rolled, and topped with a sizzling mustard tempering—an ideal light snack for any occasion.

50 min 4 servings Medium Vegetarian Indian Gujarati

Ingredients

Check off items as you gather them
  1. 1 cup besan (gram flour)
  2. 1 cup yogurt (slightly diluted)
  3. 1/2 cup water (adjust to achieve a smooth consistency)
  4. 1/2 teaspoon turmeric powder
  5. 1/2 teaspoon salt (or to taste)
  6. 1/2 teaspoon ginger paste
  7. 1 teaspoon lemon juice
  8. 2 tablespoons oil
  9. For the tempering:
    1. 1 tablespoon oil
    2. 1/2 teaspoon mustard seeds
    3. A few curry leaves
    4. Optional: A pinch of asafoetida (hing)

Method / Preparation

Follow step-by-step instructions
  1. In a large bowl, whisk together the besan, yogurt, water, turmeric, salt, and ginger paste until the mixture is smooth and free of lumps. For an extra fine texture, strain the batter.
  2. Transfer the batter into a heavy-bottomed pan and cook on a low flame while continuously stirring with a flat spatula. Continue stirring so that the mixture gradually thickens and becomes glossy without forming lumps.
  3. Cook until the batter reaches a consistency that lightly coats the back of a spoon, ensuring not to overcook, as it must remain soft and pliable.
  4. Meanwhile, grease a smooth flat plate or tray with a little oil. Pour the hot batter onto the plate and, using a spatula, spread it out evenly to form a thin layer (about 1/8 to 1/4 inch thick).
  5. Allow the batter to cool at room temperature for approximately 20–30 minutes until it sets and becomes flexible.
  6. Carefully cut the set batter into strips about 1 inch in width.
  7. Starting at one end, roll each strip tightly into cylindrical rolls (these are your khandvi rolls).
  8. For the tempering, heat oil in a small pan and add mustard seeds, curry leaves, and a pinch of asafoetida if using. Allow them to splutter and release their aroma.
  9. Drizzle the hot tempering evenly over the khandvi rolls and, if desired, garnish with freshly chopped cilantro.
  10. Serve immediately with a side of green chutney and yogurt for a refreshing snack.

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