Khandvi recipe - a popular snack from gujarat. It is made from besan and sour yogurt.
The texture is really soft, silky and melt in your mouth. It has hint of sour taste which comes from sour yogurt. If your yogurt is not sour then add lemon juice.
Making this to the perfection is little tricky but not hard at all. I have mentioned possible tips and suggestions in the method below. So read it carefully before making. I am sure you will have a success.
If making this a Jain dish, please skip the ginger.
Check out more Gujarati snacks
Thepla // Muthia // dhokla // Khaman // Khichu
How to make khandvi recipe (Step by Step Recipe with Photos):
1) Grease aluminum foil or back side of 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. If your yogurt is not sour then add 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.
9) Keep stirring continuously with spatula so batter does not stick to the bottom and it won’t form any lumps. Cook it till it gets thick, it might take approximately 5-6 minutes. Cooking time may vary, it depends on the gas heat, depends on quantity you are making, depends on the thick or thin bottom pan you are using. The perfectly cooked batter has to be thick not falling consistency. You will get to know by experience.
NOTE: To check the right consistency, take small amount of batter (about a teaspoon) and spread over the thali, let it cool for a minute and try to peel and roll. If you can do this without having any stickiness meaning it is ready. If it is still sticky then continue cooking for little longer and then check again.
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 cooled down 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, they will starts pop.
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.
Serving suggestion: This khandvi can be served as a snack or starter. It can be served as farsaan on side along with your meal.
Suggestions from readers:
- Shawn mentioned in the comment that cut it using pizza cutter, it will make clear lines without pulling.
- One of the reader Jayshree Dave shares her awesome tips for spreading the batter. She made a big batch khandvi and spread the khandvi batter on big plastic bag instead of spreading on many thalis. This may help you as well, so thought of sharing the photos she sent me in the email.
Khandvi recipe
Ingredients
For khandvi recipe :
- ½ cup Besan (gram flour)
- Salt to taste
- ¼ teaspoon Turmeric powder
- a pinch Hing (Asafoetida)
- ½ teaspoon Ginger paste or freshly grated or crushed
- ½ cup Plain yogurt (dahi or curd), Sour
- ½ teaspoon Lemon juice optional
- ¾ cup Water
For tadka (tempering) –
- 1 ½ tablespoons Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- ½ teaspoon Sesame seeds
- 2 Green chilies chopped finely
- 10 Curry leaves
For garnishing –
- 1 tablespoon Desiccated coconut or freshly grated coconut
- 1 tablespoon Cilantro or coriander leaves chopped finely
Instructions
Making khandvi recipe:
- Grease aluminum foil or back side of any large thali (plate) with oil and keep it aside.
- Sift the besan in a bowl.
- Add salt, hing, turmeric powder and ginger paste. Mix it well.
- Add sour yogurt. If your yogurt is not sour then add lemon juice
- Mix it using wire whisk and make thick paste.
- Now by adding little water at a time, make lump free batter.
- I have used wire whisk to make the batter. But you can use immersion hand blender and make smooth batter easily.
- Now pour this batter to a HEAVY BOTTOM PAN and turn the heat to LOW.
- Keep stirring continuously with spatula so batter does not stick to the bottom and it won’t form any lumps.
- Cook it till it gets thick, it might take approximately 5-6 minutes. The perfectly cooked batter has to be thick not falling consistency.
- Now be quick. Spread the batter on prepared foil or plate with back of spatula. Make thin layer as possible as you can.
- Let it cool for 3-4 minutes.
- Then make straight cuts using knife and make about 1 ½ inch wide strips.
- Carefully roll each strip into roll.
- And transfer to a plate.
Making 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.
- Then add sesame seeds, they will starts pop.
- Add chopped green chilies and curry leaves. Immediately switch off the stove.
- Using a spoon pour seasoning on top
- Lastly garnish with shredded coconut and chopped cilantro.
WONT PLASTIC GET BURNT. AS KHANDVI BATTER TEMPERATURE MAY BE SO HIGH AT THAT TIME.
It won't be that high that it gets burn.
If not comfortable then you can use aluminum foil or back of steel plate as I have done it
I tired to make it but my batter remained liquid and sid not turn solid although it was lump when I started spreading.. what should i do?
If the batter is liquidy means it needs more cooking time.
And you need to spead it while it is still hot otherwise it is hard to spread and will get tiny lumps.
The batter was sticky and even after cooling, the khandvi rolls that I managed were sticky and difficult to swallow.
meaning the batter is not cooked properly. cook it for few more minutes
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?!!
Great tip. Thank you so much. It will help me and others.
I don't mind using the plastic. I will give it a try next time/
Very nice Thanks
you're welcome