Khandvi ( Gujarati Recipe)


4/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD
खान्डवी - हिन्दी में पढ़ें 

Added to 685 cookbooks   This recipe has been viewed 393294 times

Khandvi is a popular snack amongst gujaratis, especially the kids! nobody can hide their love for this delicious savoury made of gram flour and curds, tempered with mustard seeds. At the same time, none can deny that it is a difficult item to prepare! be patient, and remember to cook the paste slowly and completely till thick. Also, take care to roll the khandvi lightly; and temper well.

Add your private note

Khandvi ( Gujarati Recipe) recipe - How to make Khandvi ( Gujarati Recipe)

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
Show me for servings

1 cup besan (bengal gram flour)
1 cup fresh curds (dahi) mixed with 1 1/2 cups of
2 to 3 drops of lemon juice
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
salt to taste
3 1/4 tsp oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 to 6 curry leaves (kadi patta)
1/2 tsp finely chopped green chillies (optional)

For The Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander (dhania)
  1. Combine the 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 (taking care that no lump remains).
  2. Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes).
  3. Grease a thali (approx. 10”) on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased thali 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.
  4. Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula (refer step 1).
  5. When cool, cut the khandvi on each thali lengthwise (approx. 1½" in width) into equal portions (as shown in the image) and roll up each gently (refer to step 2 and 3).
  6. For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds.
  7. When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.
  8. Pour the tempering over the khandvis.
  9. Serve immediately garnished with coconut and coriander.

Green Chutney ( Chutney ) 
Komal ( Gujarati Recipe) 

Nutrient values per serving
Energy36 cal
Protein0 g
Carbohydrates0 g
Fiber0 g
Fat4 g
Cholesterol0 mg
Vitamin A36.4 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30 mg
Vitamin C0 mg
Calcium0.5 mg
Iron0 mg
Folic Acid0 mcg
Sodium0 mg
Potassium0.2 mg
Zinc0 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.


Khandvi ( Gujarati Recipe)
 on 02 Jun 16 02:33 AM

One thing to ask that how to make roll of that paste...So, tell me how to make roll of that paste.
| Hide Replies
Tarla Dalal    Hi Aastha, Below is the link that will help you...
02 Jun 16 04:20 PM
Khandvi ( Gujarati Recipe)
 on 02 Jun 16 02:26 AM

Hello mam...I made khadvi as describe by you but I didn''t make roll of it...can you please sussgest that how can I roll of it,next time whenever I make khandvi.
 on 02 Jul 11 03:16 PM

 on 18 Nov 10 11:53 PM

As yummy as they are to eat, Khandvis are rather difficult to make. I discovered this yesterday, while attempting to pull it off, with the help of this recipe alone! The Khandvis turned out to be pretty delicate and soft and the tempering added that extra zing to it! The last two tips are truly vital!