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Total votes: 414
For Khandvi

Besan (Chickpea flour) 1/2 cup
Salt as per taste
Turmeric powder 1/4 tsp
Asafoetida (Hing) a pinch
Ginger paste 1/2 tsp
Sour Yogurt 1/2 cup
Lemon juice 2-3 drops
Water 3/4 cup

For tadka (tempering)

oil 1(1/2) tblsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Sesame seeds 1/2 tsp
Green chilies, chopped finely 2
Curry leaves 10

For garnishing

Desiccated coconut or fresh coconut 1 tblsp
coriander, chopped finely 1 tblsp


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. You can use wire whisk to make the batter or 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 stiring continuously with spatula so batter does not stick to the bottom and it won’t form any lumps.
10.You can make the batter directly into the pan in which you are cooking.
11.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.
12.Now be quick. Spread the batter on prepared foil or plate with back of spatula.
13.Make thin layer as possible as you can. If you spread it thick then it will hard to roll, your roll might get break.
14.As batter cools it will be hard to spread evenly.
15.Let it cool for 3-4 minutes. Then make straight cuts using knife and make about 1 ½ inch wide strips.
16.Carefully roll each strip into roll and transfer to a plate.
17.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.
18.Then add sesame seeds and let them pop too.
19.Add chopped green chilies and curry leaves. Immediately switch off the stove.
20.Using a spoon pour seasoning on each and every khandvi.
21.Lastly garnish with shredded coconut and chopped coriander and serve.


  • 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.

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