Khandvi Recipe

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Gujarati Khandvi Recipe

Khandvi is popular snack recipe from Gujarat (a state of India). It is made from besan or gram flour and sour yogurt. And the tempering is added on top at end which takes the dish to another level.

There are two things make this khandvi so tasty. One is the sour yogurt. If your yogurt is not sour then add more lemon juice. And second is the tadka, without tadka khandvi tastes bland.

Gujarati Khandvi Recipe

If making it for first time, you might get fail. But I have mentioned possible tips and tricks in the instructions. Remember practice makes man perfect. Always start with smaller batch. By saying that I do not want to scare you, be brave, read recipe thoroughly and try it. I am sure you will get success.

If making it for more people and you might double or triple the recipe. But keep in mind that if making bigger batch and you are the only one making it than I would suggest make in smaller batches. Because as batter gets cools, it will be hard to spread and khandvi won’t roll properly. If you have someone to help out than perfect go for big batch.

If you are Jain than skip ginger paste.

So let’s get started –

5 from 1 reviews
Khandvi Recipe
Prep time
Cook time
Total time
Cuisine – Gujarati Recipe category – Snacks or appetizer Skill level – intermediate
Yield: 2 Servings
For Khandvi
  • Besan (Chickpea flour) – ½ cup
  • Salt – to taste
  • Turmeric powder – ¼ teaspoon
  • Asafetida (Hing) – a pinch
  • Ginger paste – ½ teaspoon
  • Sour Yogurt – ½ cup
  • Lemon juice – 2-3 drops
  • Water – ¾ cup
For tadka (tempering) –
  • Oil – 1 ½ tablespoons
  • Mustard seeds – ½ teaspoon
  • Cumin seeds – ½ teaspoon
  • Sesame seeds – ½ teaspoon
  • Green chilies – 2, chopped finely
  • Curry leaves – 10
For garnishing –
  • Desiccated coconut or fresh coconut– 1 tablespoon
  • Cilantro – 1 tablespoon, chopped finely
  1. Grease aluminum foil or back side or any large thali (plate) with oil and keep it aside.
  2. Sift the besan in a bowl.
  3. Add salt, hing, turmeric powder and ginger paste. Mix it well.
  4. Add sour yogurt and lemon juice.
  5. Mix it using wire whisk and make thick paste.
  6. Now by adding little water at a time, make lump free batter.
  7. I have used wire whisk to make the batter. But you can use immersion hand blender and make smooth batter easily.
  8. Now pour this batter to a heavy bottom pan and turn the heat to low. Keep stiring continuously with spatula so batter does not stick to the bottom and it won’t form any lumps. You can make the batter directly into the pan in which you are cooking, I have made in another bowl to just take good photos for you guys.
  9. Cook it till it gets thick, it might take approximately 5-6 minutes. Time may vary, it will depend on the gas heat, depend on quantity you are making, depend on the thick or thin bottom pan. Batter has to be thick not falling consistency. You will get to know by experience.
  10. Now be quick. Spread the batter on prepared foil or plate with back of spatula.
  11. Make thin layer as possible as you can. If you spread it thick then it will hard to roll, your roll might get break.
  12. As batter cools it will be hard to spread evenly. You can see I was busy with taking photo of the spreaded batter on foil (above) and meantime remaining batter gets cool and it gave me hard time to spread on this thali. You can compare below and above photo and you will know that it is very crucial that you work as quickly as possible.
  13. Let it cool for 3-4 minutes. Then make straight cuts using knife and make about 1 ½ inch wide strips.
  14. Carefully roll each strip into roll.
  15. And transfer to a plate.
  16. Now make tadka. Heat the oil in a small pan on medium heat. Once hot add mustard seeds, let them pop. Then add cumin seeds and let them sizzle.
  17. Then add sesame seeds and let them pop too.
  18. Add chopped green chilies and curry leaves. Immediately switch off the stove.
  19. Using a spoon pour seasoning on each and every khandvi.
  20. Lastly garnish with shredded coconut and chopped cilantro. And serve.
Additional Info
Taste – salty, soft and little sour.

Shelf life – recommended serving it fresh the day it’s made.

Serving suggestions – it can be eaten with any green chutney or tamarind-date meethi chutney. And it will be best appetizer for your guests. My family likes to eat it as such with a cup of tea as an afternoon snack.


- If making first time please go through the recipe thoroughly.

- Always prepare first greased foil or thali ready before start making it.

- Once batter become thick and ready to spread, do work as quickly as possible.

Me and dear husband enjoyed khandvi last weekend with a cup of tea (for hubby) and coffee (for me). Did you know the secret?  I have never tasted tea. Yea surprising but true.

Gujarati Khandvi Recipe

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  1. Jayshree says

    Hi Kanan,
    I haven’t tried your recipe but it is very similar to my recipe. I just wanted to share a tip with you – I used to spread my khandvi on thalis and aluminium foil. Now I get a clean (unused) plastic laundry bag from my local laundry! I cut it to make a large sheet,and lay half of it on the table (or counter). I put lumps of cooked khandvi as it comes off the stove on the plastic sheet and spread it roughly and cover it with the other half of the plastic bag. Then I roll it with a rolling pin to spread it evenly! This gives you a very even and thin khandvi like you find at the farsan store. Let it cool for a while and remove the top plastic. Proceed with cutting, rolling etc.
    I tried this method using foil but when you cover it with another piece of foil you can’t see what is happening underneath so the plastic works better. I suppose you can try parchment paper if you are opposed to using plastic. What do you think of this tip?!!

  2. Bhavana says

    today i tried khandvi as u given in recipe its v easily come out and its so teasty my son and hubby both likes it thaks for recipe