Khandvi is simple and yet delicious. It is a snack from Gujarat. It requires little bit practice.

  • Cook time:
  • Prep time:
  • Serves: 2 people
  • 1/2 cup gram flour
  • 1 cup thin buttermilk
  • 1/4 tea spoon turmeric powder
  • 1 table spoon oil
  • Salt to taste
  • For seasoning:
  • 2 tea spoon oil
  • 1 teaspoon mustard seeds
  • 1 tea spoon sesame seeds
  • 2 chopped green chillies
  • Few curry leaves
  • Pinch of asafoetida
  • For garnishing:
  • 1 table spoon scrapped fresh coconut
  • 1 table spoon chopped coriander

Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.


Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously.


When done (about 7-8 minutes), pour a ladleful in a large plate,which is lined with foil paper.foil paper will make it easy to roll out the khandvi:)


Spread as thin as possible with the back of a large flat spoon.This step must be done fast,other wise the mixture may cool down and hinder the proceedure.


When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.Place in a serving dish.Sprinkle coconut and coriander all over khandvi rolls.


For seasoning: Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies. Add sesame seeds and immediately pour over khandvi rolls. Serve with any chutney of your choice or just as it is.

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