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Khandvi Recipe

Time and servings

Nutrition

Per servings.

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About

Gujarati Khandvi is a delicate, melt-in-mouth snack made from besan (gram flour) and curd, rolled into elegant yellow spirals. A signature dish from Gujarat, it reflects the region’s deep-rooted love for besan-based snacks, which also include dhokla, fafda, and gathiya. What makes Khandvi stand out is its minimalist preparation — just a handful of ingredients like besan, yoghurt, water, turmeric, and salt. Yet, it delivers a dish that’s visually appealing and rich in flavour. It’s typically garnished with mustard seeds, curry leaves, and fresh coriander, giving it an inviting look and a burst of flavour in every bite. Although it may look fancy, Khandvi is surprisingly easy to prepare at home with a little technique, making it a go-to for quick, no-fuss snacks. However, since besan is high in fibre and dense, those unfamiliar with gram flour dishes may find it a bit heavy on the stomach if consumed in large quantities, so moderation is key. Still, its combination of beauty, simplicity, and taste makes it a true gem of Gujarati cuisine. Fun Fact:
Khandvi is also known as Suralichi Vadi in Maharashtra — a perfect example of how regional cuisines often share culinary treasures with slight twists.

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Ingredients

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For kandhvi:

  • 1 cup besan / gram flour
  • ¼ tsp chilli powder
  • ½ tsp salt
  • pinch hing
  • 1 cup curd
  • 2 cup water

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For tempering:

  • 2 tbsp oil
  • 1 tsp mustard
  • 1 tsp sesame
  • 2 chilli (chopped)
  • few curry leaves

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Other ingredients:

  • coconut
  • coriander (finely chopped)

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Instructions

  1. Firstly, in a bowl take 1 cup besan, ¼ tsp chilli powder, ½ tsp salt, pinch hing and 1 cup curd.
  2. Whisk and mix well, making sure there are no lumps.
  3. Now add 2 cup water and mix well, making a watery consistency batter.
  4. Pour the batter into the large kadai and keep stirring on a low flame.
  5. Keep stirring till the mixture starts to thicken.
  6. Cook until the mixture reaches a ribbon consistency.
  7. Take a spatula of besan paste and spread it immediately over the plate. Please do not grease the plate with oil, as it will be difficult to spread.
  8. Spread this as as possible. Also spread on an oven tray, a smooth kitchen slab or a glass table.
  9. Allow it to cool for 10 minutes.
  10. Now, cut into 2-inch pieces and roll tightly, making sure no cracks are forming on khandvi.
  11. To prepare the tempering, heat 2 tbsp of oil. Add 1 tsp mustard, 1 tsp sesame, 2 chilli, few curry leaves.
  12. Splutter the tempering and pour over the khadnvi.
  13. Also, garnish with coconut and coriander.
  14. Finally, enjoy Khandvi with hot chai.

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Step-by-step

1
Firstly, in a bowl take 1 cup besan, ¼ tsp chilli powder, ½ tsp salt, pinch hing and 1 cup curd.
2
Whisk and mix well, making sure there are no lumps.
3
Now add 2 cup water and mix well, making a watery consistency batter.
4
Pour the batter into the large kadai and keep stirring on a low flame.
5
Keep stirring till the mixture starts to thicken. Cook until the mixture reaches a ribbon consistency.
6
Take a spatula of besan paste and spread it immediately over the plate. Please do not grease the plate with oil, as it will be difficult to spread.
7
Spread this as as possible. Also spread on an oven tray, a smooth kitchen slab or a glass table.
8
Allow it to cool for 10 minutes. Now, cut into 2-inch pieces and roll tightly, making sure no cracks are forming on khandvi.
9
Finally, enjoy Khandvi with hot chai.Khandvi Recipe

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Video

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Notes

  • Firstly, ensure that you keep stirring while cooking the besan mixture. Otherwise, there is a chance the mixture will burn or form lumps.
  • Also, you can make stuffed khandvi by topping it with coconut and coriander before rolling.
  • Additionally, use a whisk to mix, as it prevents lumps from forming in the mixture.
  • Finally, Khandvi Recipe tastes great when prepared with sour curd.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/gujarati-khandvi-recipe-pressure-cooker/