Khandvi recipe (How to make khandvi), Gujarati khandvi
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5 from 2 votes

Khandvi recipe

US measuring cups are used (1 cup = 240 ml)
Course Snack
Cuisine Gujarati, Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 276kcal
Author Kanan


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


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.


Calories: 276kcal | Carbohydrates: 20.7g | Protein: 9.6g | Fat: 17g | Saturated Fat: 5.4g | Cholesterol: 4mg | Sodium: 646mg | Potassium: 420mg | Fiber: 4g | Sugar: 7.7g
*Nutrition information is a rough estimate for 1 serving
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