If you’re looking for a light, flavorful snack that’s as fun to make as it is to eat, thisKhandvirecipe is about to become your new favorite. These delicate, golden rolls made from gram flour and yogurt are soft, tangy, and topped with a sizzling tempering of mustard seeds, green chilies, and fresh coconut. Whether you’re a seasoned home cook or a curious beginner, my step-by-step guide will walk you through mastering this iconic Gujarati snack—no fuss, just fan-freaking-fantastic results. Let’s roll!
ThisKhandvirecipe was inspired by myDhokla recipe(another steamed Gujarati favorite you’ll love). The soft, tangy rolls pair beautifully with myGreen Chutneyfor a bright, flavorful contrast. Trust me—serve them together, and you’ve got an irresistible combo that’ll disappear fast from any snack table.
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Table of Contents
Ingredients
These ingredients were carefully chosen to balance flavor, texture, and authenticity in this classicKhandvirecipe.Besan(gram flour) provides the smooth, protein-rich base, whileyogurtadds the signature tanginess that makes Khandvi so addictive.Turmericbrings both color and a mild earthy flavor, andasafoetida (hing)enhances digestion and adds a subtle savory depth. The tempering ofmustard seeds,green chilies, andcurry leaveselevates the dish with a burst of aroma and crunch, while a garnish ofgrated coconutandfresh corianderbrings freshness and visual appeal. These simple yet powerful ingredients come together to create a snack that’s light, flavorful, and uniquely satisfying.
- Gram flour (besan)
- Yogurt
- Water
- Turmeric powder
- Asafoetida (hing)
- Salt
- Oil
- Mustard seeds
- Green chilies
- Curry leaves
- Grated coconut
- Fresh coriander leaves
See recipe card for quantities.
Instructions
- Cut a sheet of aluminum foil into a rectangular shape, preferably around 30 cm x 45 cm, and set it aside. This will be used to spread the cooked Khandvi batter into thin layers. Alternatively, you can use a clean granite countertop, the back of a steel plate, or any smooth flat surface—but I prefer aluminum foil for easy handling. In a mixing bowl, combine the gram flour (besan), yogurt, water, turmeric powder, asafoetida (hing), and salt.
- Whisk everything together until smooth and lump-free.
- Heat a pan over low flame and pour in the Khandvi batter. Stir continuously to avoid lumps. As the mixture cooks, it will begin to thicken and release steam.
- Keep stirring until it reaches a smooth, spreadable consistency.
- Once the gram flour batter is fully cooked, it will become thick. To check if it’s ready, spread a small spoonful of the mixture onto a greased plate using a spatula. Let it cool for a minute, then try to roll it. If it rolls smoothly without sticking or breaking, the consistency is perfect, and you can switch off the flame. If it doesn’t roll properly, continue stirring and cooking the batter for a few more minutes.
- Once done, switch off the flame but keep stirring for another minute to prevent sticking. Then, immediately spread the thickened Khandvi mixture onto the prepared aluminum foil.
- Using a flat stainless steel spatula, quickly spread the cooked Khandvi mixture into a thin, even layer on the foil. This step can be a bit tricky—speed is important, as the mixture thickens further as it cools and becomes difficult to spread.
- Once the layer has cooled slightly (about 5 minutes), cut it into broad vertical strips, as shown in the picture.
- Trim the uneven edges to ensure all the Khandvi strips are of equal size.
- Then, gently roll each rectangular strip into tight spirals. Repeat the process for the remaining strips.
- Sprinkle the grated coconut and chopped coriander leaves over the rolled Khandvi. In a small pan, heat some oil and add the mustard seeds. Once they begin to splutter, add a pinch of asafoetida (hing) and the slit green chilies. Sauté for about 5 seconds, then remove from the heat.
- Drizzle this tempering over the Khandvi rolls for added flavor.
Variations
- Paneer-Stuffed Khandvi: Add a layer ofgrated paneermixed with spices (like cumin, chili powder, or chaat masala) before rolling for a protein-packed twist.
- Spinach Khandvi: Blend a handful ofspinach leavesinto the yogurt before mixing the batter for a pop of green color and added nutrition.
- Sweet & Spicy Khandvi: Add a pinch ofsugarto the batter and top with asweet chutney drizzlefor a balanced flavor that hits all the notes.
- Microwave Khandvi: Short on time? Cook the batter in themicrowavein short bursts (30–60 seconds), stirring in between until it thickens.
- Gluten-Free Hing-Free Version: Omitasafoetidaor use acertified gluten-free hingto accommodate gluten sensitivities.
- Jain Khandvi: Skip hing and yogurt if needed—usenon-dairy yogurtandno root vegetables or spices that are not Jain-compliant.
Top Tip
Work quickly while spreading the batter!Khandvi sets fast once off the heat—so have your foil, plate, or countertop prepped and ready. The thinner you spread it, the smoother and easier it is to roll. Speed + even spreading = perfect rolls every time.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Khandvi:
Recipe Card
Khandvi recipe | How to make Khandvi
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Equipments Needed
1 Heavy Bottomed Pan
1 Mixing Bowl
1 Aluminium Foil
1 Spatula
Servings: 4 people
Calories: 150kcal
Khandvi is a popular Gujarati snack made from gram flour (besan) and yogurt, seasoned with turmeric and tempered with mustard seeds, curry leaves, and green chilies. These delicate, silky rolls are soft, tangy, and melt in your mouth—perfect as an appetizer or teatime snack. This recipe guides you through making perfect, thin rolls every time, with helpful tips for spreading, rolling, and tempering.
Instructions
Cut a sheet of aluminum foil into a rectangular shape, preferably around 30 cm x 45 cm, and set it aside. This will be used to spread the cooked Khandvi batter into thin layers. Alternatively, you can use a clean granite countertop, the back of a steel plate, or any smooth flat surface—but I prefer aluminum foil for easy handling.
In a mixing bowl, combine the gram flour (besan), yogurt, water, turmeric powder, asafoetida (hing), and salt. Whisk everything together until smooth and lump-free.
½ cup Gram Flour (Besan / Chickpea Flour), ½ cup Curd (Plain Yogurt), ¾ cup Water, 1 Pinch Asafoetida (Asafetida / Hing), ½ teaspoon Turmeric Powder, ½ teaspoon Salt
Heat a pan over low flame and pour in the Khandvi batter. Stir continuously to avoid lumps. As the mixture cooks, it will begin to thicken and release steam. Keep stirring until it reaches a smooth, spreadable consistency.
Once the gram flour batter is fully cooked, it will become thick. To check if it’s ready, spread a small spoonful of the mixture onto a greased plate using a spatula. Let it cool for a minute, then try to roll it. If it rolls smoothly without sticking or breaking, the consistency is perfect, and you can switch off the flame. If it doesn’t roll properly, continue stirring and cooking the batter for a few more minutes. Once done, switch off the flame but keep stirring for another minute to prevent sticking. Then, immediately spread the thickened Khandvi mixture onto the prepared aluminum foil.
Using a flat stainless steel spatula, quickly spread the cooked Khandvi mixture into a thin, even layer on the foil. This step can be a bit tricky—speed is important, as the mixture thickens further as it cools and becomes difficult to spread. Once the layer has cooled slightly (about 5 minutes), cut it into broad vertical strips, as shown in the picture.
Trim the uneven edges to ensure all the Khandvi strips are of equal size. Then, gently roll each rectangular strip into tight spirals. Repeat the process for the remaining strips.
Sprinkle the grated coconut and chopped coriander leaves over the rolled Khandvi. In a small pan, heat some oil and add the mustard seeds. Once they begin to splutter, add a pinch of asafoetida (hing) and the slit green chilies. Sauté for about 5 seconds, then remove from the heat. Drizzle this tempering over the Khandvi rolls for added flavor. Your delicious Khandvi is now ready to serve!
2 tablespoon Coriander Leaves, 2 teaspoon Grated Coconut, 1 tablespoon Oil, 1 teaspoon Mustard seeds, 3 nos Green Chili, 1 Pinch Asafoetida (Asafetida / Hing)
Nutritional Info
Nutrition Facts
Khandvi recipe | How to make Khandvi
Amount Per Serving (100 g)
Calories 150
Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 20g7%
Fiber 3g13%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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