Khandvi is a well-loved savory snack that comes from Gujarat, a western Indian state celebrated for its diverse and flavorful cuisine. This elegant snack is made by cooking a smooth blend of gram flour (besan) and sour yogurt into a thick, lump-free batter.
Once cooked to the right consistency, the batter is spread thinly on a flat surface, allowed to set, and then carefully rolled into soft, bite-sized spirals. These golden rolls are finished with a flavorful tempering of mustard seeds, curry leaves, green chilies, and a sprinkle of fresh coconut, making them light, tasty, and perfect for snacking or serving at gatherings.
Despite its humble ingredients, Khandvi stands out for its silky texture, mild tangy flavor, and elegant appearance, making it a favorite for festive occasions, tea-time snacks, or even as a party appetizer.
What makes Khandvi truly special is its ultra-soft, delicate texture that seems to melt effortlessly in the mouth, complemented by a gentle tanginess from the sour yogurt. If your yogurt is fresh and not tangy enough, don’t worry—a touch of lemon juice will help bring that characteristic hint of sourness that defines this dish.
While it may appear complex at first glance, mastering Khandvi is entirely possible at home with the right technique and a bit of patience. The most crucial part of the recipe lies in cooking the batter to just the right consistency and spreading it quickly while it’s still hot and pliable. Once you understand the process, it becomes easier with every attempt.
Many first-timers find it a bit tricky to roll the batter without breaking or cracking it, but don’t be discouraged. In the detailed method below, I’ve included plenty of practical tips, troubleshooting suggestions, and insights to help you get perfect, smooth Khandvi rolls every time. From how thick the batter should be to how to test it for doneness, you’ll find all the guidance you need.
Whether you’re a beginner trying Khandvi for the first time or someone perfecting their technique, this guide will help you recreate this classic Gujarati delicacy in your kitchen. Serve it with green chutney or enjoy it as is—the tempering of mustard seeds, curry leaves, and grated coconut adds the perfect finishing touch.
Ready to roll? Let’s dive into the step-by-step recipe and unfold the magic of this light, nutritious, and visually stunning snack.
Ingredients For Khandvi:
- ½ cup Gram Flour (Besan):
- Use fine-quality gram flour for a smooth batter and delicate texture in the final rolls.
- Salt – to taste:
- Modify the amount to suit your taste and to complement the sourness of the yogurt.
- ¼ teaspoon Turmeric Powder (Haldi):
- Adds a beautiful yellow hue and mild, earthy flavor to the dish.
- A Pinch of Asafoetida (Hing):
- Enhances the overall aroma and aids digestion; just a small pinch goes a long way.
- ½ teaspoon Ginger Paste (or freshly grated/crushed ginger):
- Lends a subtle spiciness while deepening the taste of the batter.
- ½ cup Sour Yogurt (Curd or Dahi):
- Preferably use slightly sour curd for that signature tang. If your yogurt isn’t sour, add lemon juice.
- ½ teaspoon Lemon Juice (Optional):
- A little extra tang to balance flavors—especially useful if yogurt is fresh and not sour.
- ¾ cup Water:
- Helps thin out the batter for smooth consistency. Use filtered or boiled water for best results.
For Tempering (Tadka):
- 1½ tablespoons Oil:
- Any neutral cooking oil works well, used for infusing spices.
- ½ teaspoon Mustard Seeds:
- A staple in tempering, it imparts a sharp, nutty aroma and distinctive taste.
- ½ teaspoon Cumin Seeds:
- Adds warmth and earthy aroma.
- ½ teaspoon Sesame Seeds:
- Gives a slight crunch and subtle nuttiness.
- 2 Green Chilies, Finely Chopped:
- Provides mild spiciness—feel free to increase or reduce the amount to match your heat tolerance.
- 10 Fresh Curry Leaves:
- Infuses the oil with authentic South-Indian flavor notes.
For Garnish:
- 1 tablespoon Freshly Grated or Desiccated Coconut:
- Adds texture and mild sweetness to balance the savory flavors.
- 1 tablespoon Chopped Fresh Coriander Leaves (Cilantro):
- Provides freshness and a pop of color.
Step-by-Step Photo Instructions:
1) Begin by preparing your surface: lightly grease the back of a large steel plate (thali) or a sheet of aluminum foil with oil. This prevents the batter from sticking and allows smooth spreading later. Set it aside.
2) In a mixing bowl, sift the gram flour (besan) to eliminate any lumps and ensure a smooth batter.
3) To the sifted flour, add salt to taste, a pinch of asafoetida (hing), turmeric powder, and freshly grated or crushed ginger. Mix these dry and wet spices thoroughly into the flour.
4) Add sour yogurt to the mixture. If your yogurt isn’t naturally tangy, stir in some lemon juice to enhance the flavor.
5) Begin mixing the ingredients with a wire whisk until a thick, smooth paste forms.
6) Slowly pour in water in small portions, whisking steadily to ensure the batter turns out smooth and free of lumps. The key here is to maintain a flowing yet not watery consistency.
7) A wire whisk works well, but you can also use an immersion blender to get a perfectly smooth, uniform batter quickly and easily.
8) Pour the prepared batter into a heavy-bottomed pan. Turn the heat on low to avoid burning or sticking.
9) Keep stirring constantly with a flat spatula or wooden spoon—this helps avoid lumps and promotes uniform cooking throughout. Within 5–6 minutes, the mixture will begin to thicken. Cooking time can differ based on factors such as the amount of batter, the type of pan used, and the heat level of the stove. You’re aiming for a thick, spreadable batter, not runny.
Pro Tip: To test if it’s ready, spread a small teaspoon of batter on the greased plate and let it cool for a minute. Try peeling and rolling it. If it lifts cleanly and rolls smoothly without sticking, your batter is ready. If it doesn’t pass the test, continue cooking for a few more minutes and try once more.
10) Work quickly now—time is crucial! While the batter is still hot, immediately spread it thinly over the prepared plate or foil using the back of a flat spatula.
11) Make the layer as thin and even as possible. If it’s too thick, it will crack while rolling, resulting in broken or stiff rolls.
12) Be mindful—once the batter cools, it becomes difficult to spread. Delay can cause uneven layers. For instance, if you pause to take photos or multitask, the batter may start to set, making spreading challenging. Speed and efficiency are key.
13) Let the spread-out batter rest for 3 to 4 minutes to set. Once cooled slightly, cut it into straight strips about 1½ inches wide using a sharp knife or pizza cutter.
14) Gently lift one edge of each strip and begin rolling it tightly and neatly into spirals.
15) Place each rolled piece carefully on a serving plate. Repeat until all strips are rolled.
Tempering (Tadka):
16) For the tempering, warm oil in a small pan over medium heat. When the oil is hot, add mustard seeds and allow them to splutter.
17) Next, add cumin seeds and wait for them to sizzle and release their aroma.
18) Add sesame seeds—they may pop immediately. Follow by tossing in chopped green chilies and fresh curry leaves. Stir briefly, then switch off the heat to prevent overcooking.
19) Spoon this hot, flavorful tempering evenly over all the rolled Khandvi pieces, making sure each roll is coated.
Final Touch:
20) Garnish your Khandvi with a generous sprinkle of freshly grated or desiccated coconut and finely chopped coriander leaves for a burst of color and freshness.
Expert Tips for Perfect Khandvi
1. Use Fresh Ingredients:
Ensure your besan is fresh and fine. Using old or expired gram flour can negatively impact both the flavor and consistency of the batter. Also, sour yogurt works best as it gives the traditional tangy flavor. If your curd is too fresh, add lemon juice to enhance the sourness.
2. Use a Heavy-Bottomed Pan:
Always cook the batter in a heavy or non-stick pan to avoid sticking and scorching. The batter thickens quickly, so a good pan helps maintain even heat distribution.
3. Stir Constantly:
Never leave the batter unattended. Stirring continuously prevents the mixture from forming lumps and ensures it cooks evenly.
4. Test Before You Spread:
To avoid premature spreading, do a test. Scoop a small amount of the cooked mixture and smear it onto a greased surface. If it peels off easily once cooled, your batter is ready. If not, cook for another minute or two and retest.
5. Work Quickly:
Once the batter is done, act fast. It sets very quickly, so spreading it thin and even must be done while the mixture is still hot.
6. Thin Layers = Better Rolls:
The thinner you spread, the neater and softer the rolls will be. Thick layers may crack or feel doughy when rolled.
7. Use Multiple Surfaces:
If you’re making a large batch, prepare more than one greased plate or surface. This saves time when you need to spread quickly before the batter cools.
Serving Suggestions:
- As a Snack or Starter: Serve Khandvi as a light tea-time snack or elegant starter for a dinner party. It goes perfectly with a cup of masala tea or a refreshing mint-coriander chutney.
- With Chutneys: A green chutney made from coriander, mint, and lemon juice or a tangy garlic chutney complements Khandvi beautifully.
- Garnishes: Sprinkle freshly grated coconut and finely chopped coriander generously over the top for added freshness and visual appeal.
- With Tempering: Don’t skip the tempering. The crackling mustard seeds, sesame, and curry leaves drizzled over the rolls add not only flavor but also that signature Gujarati touch.