Khandvi is a savoury, mouth-watering snack in Gujarat, which is not only easy to cook, but healthy as well because it just involves steaming and does not require any other complex cooking techniques. It’s all time favourite teatime/evening snack for the Gujarati with its light texture. So, if you’re interested to learn the recipe of this delicious snack, then we are here for you.

Step-by-step instructions on how to make Khandvi:

Ingredients for rolls

  • 1 and 1/4 cups of gram flour (besan)
  • 1 cup of yogurt (dahi)
  • 2 green chilies (finely chopped)
  • 1 piece of ginger (finely chopped)
  • 4 tbsp of oil
  • Salt according to taste
  • 1/2 tsp of turmeric powder

Ingredients for seasoning

  • 2 tsp of oil
  • 1 tsp of sesame seeds (til)
  • 1/2 tsp of mustard seeds
  • 1 tbsp of coconut (finely chopped)
  • 1 tbsp of coriander leaves (finely chopped)
  • 2 pinches asafoetida (hing)
  • 2 green chilies (finely chopped)
  • 1 stalk of curry leaves

Method for preparing

  • Take out yogurt in a bowl and put some water.
  • Stir well to form a buttermilk.
  • Now add ginger-green chili paste, turmeric powder, asafoetida and salt into it.
  • And, if you are using fresh yogurt, then for sourness, add about 1/2 tsp of lemon juice.
  • Add Gram flour (besan) and stir it well, so that lumps are not formed and you get a smooth batter.
  • Now, put this mixture into a wok (kadhai) and keep it over the gas stove with the lowest flame. Stir it properly.
  • While it will take time in heating, so meanwhile you can spread the oil on back side of plates and also mix chopped coriander leaves and coconut together.
  • Stir the mixture in between so that lumps don’t form.
  • The batter would thicken and keep on thickening. It takes a little time to get ready.
  • After it, spread the hot mixture over the greased plates as thin as possible.
  • When cool, cut into strips and roll them tightly.
  • Now, for seasoning, sprinkle coconut and coriander leaves all over the Khandvi rolls.
  • In a pan, heat oil and add mustard seeds, sesame seeds, asafoetida, curry leaves, and chilies.
  • Immediately pour over Khandvi rolls and serve with garlic chutney.