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Indian

Khandvi

Khandvi is a delicate Gujarati snack made from gram flour and yogurt cooked into a silky batter, spread thin, and rolled into soft ribbons. A fragrant tempering of mustard seeds, sesame, curry leaves, coconut, and coriander brings warmth and freshness.

Khandvi — Indian — ChefSnap
15 minsPrep
20 minsCook
4Serves
MediumDifficulty
230 kcal per serving9g protein 25g carbs 10g fat
Watch it made — KhandviWatch it madeKunal Kapur · 7:03

Ingredients

Method

  1. Lightly grease the backs of 2 large steel plates, thalis, or a clean smooth countertop and keep them ready before cooking the batter.
  2. In a bowl, whisk besan, yogurt, water, ginger-green chilli paste, turmeric, asafoetida, and salt until completely smooth with no lumps.
  3. Pour the mixture through a sieve into a heavy-bottomed pan for an extra-smooth batter.
  4. Cook over low to medium-low heat, stirring continuously with a whisk or flat spatula, until the batter thickens, turns glossy, and begins to leave the sides of the pan.
  5. Test the batter by spreading a teaspoon on a greased surface; if it sets within 1 minute and can be rolled without sticking, it is ready.
  6. Working quickly while the batter is hot, spread it very thinly over the greased plates or countertop using a flat spatula.
  7. Let it cool for 5 to 7 minutes, then cut into long strips about 2 inches wide.
  8. Gently roll each strip into tight spirals and arrange the khandvi rolls on a serving plate.
  9. Heat oil in a small tempering pan and add mustard seeds; when they crackle, add sesame seeds, curry leaves, and the slit green chilli.
  10. Pour the hot tempering evenly over the khandvi rolls.
  11. Garnish with grated coconut and chopped coriander before serving at room temperature.

Common questions

Can I substitute Greek yogurt or curd for sour yogurt in Khandvi batter?

Yes. Use plain Greek yogurt thinned with a little water, or regular curd that’s mildly sour. Avoid very thick or overly sweet yogurt. The batter should be pourable and smooth, not paste-like.

How long does Khandvi batter take to cook to the right consistency?

Usually 8–12 minutes over low to medium-low heat, depending on pan thickness and batch size. It’s ready when it becomes glossy, thickens noticeably, and a test smear sets quickly and rolls without sticking.

What are the most common mistakes when making Khandvi?

The biggest mistakes are lumps in the batter, cooking on high heat, and spreading too slowly once it’s done. Also avoid undercooking, which makes it sticky, or overcooking, which makes the batter hard to spread.

How should I store leftover Khandvi?

Store rolled Khandvi in an airtight container in the refrigerator for up to 2 days. Keep the tempering separate if possible. Reheat very gently or serve at room temperature, since microwaving too long can dry it out.

What is the best way to serve Khandvi?

Serve it garnished with the tempering, fresh coriander, and grated coconut. Khandvi tastes best at room temperature or slightly warm. Pair it with green chutney or tamarind chutney for a classic snack-style serving.