Kitchen Recipe Collection
Indian Khandvi
A delicate, melt-in-the-mouth Gujarati snack of savory, bright yellow gram flour and yogurt rolls, tempered with mustard seeds and coconut.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- besan (gram flour)
- sour yogurt (dahi)
- water
- ginger-green chili paste
- turmeric
- mustard seeds
- sesame seeds
- curry leaves
- fresh grated coconut
- fresh coriander
- oil
Equipment
- Heavy-bottomed non-stick pan
- Large flat plates or clean kitchen counter
- Spatula
Instructions
- 1
Prepare the Batter
In a mixing bowl, combine 1 part gram flour (besan), 1 part sour yogurt, and 2 parts water. Add turmeric, salt, and ginger-chili paste.
- 2
Whisk and Strain
Whisk the batter thoroughly to ensure there are absolutely no lumps. Strain the liquid mixture into a heavy-bottomed pan.
- 3
Prepare the Surface
Before you start cooking, grease the backs of several large stainless steel plates or clean a large area of your kitchen counter.
- 4
Cook the Batter (Crucial Step)
Turn the heat to medium-low. Cook the batter, stirring constantly and vigorously with a spatula. Do not stop stirring, or it will clump.
- 5
Check Consistency
Cook for about 8-10 minutes until the batter turns thick, glossy, and leaves the sides of the pan slightly.
- 6
The Spread Test
Quickly spread a tiny spoonful on a greased plate. Wait 10 seconds and try to roll it. If it peels and rolls easily, it is ready. If it sticks, cook for another minute.
- 7
Spread Immediately
Speed is critical. Turn off the heat. Immediately scoop the hot batter onto the greased plates and spread it as thin as paper using a flat spatula.
- 8
Cool
Allow the thin sheets to cool completely at room temperature for 5-10 minutes.
- 9
Cut and Roll
Using a knife, cut the cooled sheets into 2-inch wide strips. Gently peel the end of a strip and roll it up tightly into a cylinder. Place rolls on a serving dish.
- 10
Prepare Tempering
Heat oil in a small pan. Add mustard seeds and let them pop. Add sesame seeds, green chilies, and curry leaves. Let them sizzle.
- 11
Pour Tempering
Spoon this hot, crackling tempering evenly over the delicate Khandvi rolls.
- 12
Garnish and Serve
Garnish heavily with freshly grated coconut and coriander leaves. Serve at room temperature.
Cooking Tips
- The ratio (1 cup besan : 1 cup yogurt : 2 cups water) must be exact.
- You must spread the batter while it is piping hot. If it cools in the pan even slightly, it will turn into a rubbery block and will not spread.
Variations
- Stuffed Khandvi: Sprinkle grated coconut and coriander on the thin sheets BEFORE rolling them up.
Chef's Notes & Storage
- A test of technique and speed for any Indian home cook. Light, healthy, and visually stunning.
Nutrition Estimate
150 calories · 6g protein · 18g carbs · 6g fat · 2g fiber per serving
