Khandvi is a popular Gujarati snack. that is made from besan (gram flour) and yogurt. It’s a savory and light snack perfect for tea time or for an appetizer. Its unique texture is soft and velvety at the same time as being slightly chewy. In this blog post, we will explore how to make khandvi at home with this easy recipe.


  • 1 cup besan (gram flour)
  • 1 cup sour yogurt
  • 2 cups water
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon of ginger paste
  • 1/2 teaspoon green chili paste
  • Salt to taste
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • A pinch of asafoetida (hing)
  • 4-5 curry leaves
  • Freshly chopped coriander leaves for garnishing
  • Grated coconut for garnishing

For the tempering:

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 2-3 green chilies, slit lengthwise
  • A pinch of asafoetida (hing)


  1. In a mixing bowl, combine besan, sour yogurt, water, turmeric powder, ginger paste, green chili paste, and salt.  Mix well to make a smooth batter.

  2. Heat a non-stick pan on medium heat and pour the besan batter into it. Stir continuously to avoid any lumps and cook until the mixture thickens. This should take about 10-12 minutes.

  3. Once the mixture thickens, reduce the heat to low and continue stirring until it becomes a thick and smooth paste. It should leave the sides of the pan easily when stirred.

  4. Immediately pour the mixture onto the back of a greased thali or a large flat plate. Using a flat spatula, spread it thin and evenly. Let it cool for a few minutes.

  5. Once cooled, cut the khandvi into thin strips, approximately 2 inches wide. Carefully roll each strip tightly to form a cylindrical roll. All strips should be processed in the same way.

  6. In a small pan, heat the oil for tempering. Add mustard seeds and let them splutter. Then add green chilies and asafoetida. Remove from heat after frying for a few seconds.

  7. Pour the tempering over the prepared khandvi rolls, making sure it is evenly distributed. Grated coconut and freshly chopped coriander leaves should be garnished on top.

In conclusion, khandvi is a simple and delicious snack that is perfect for tea time or as an appetizer. This light and savory dish is easy to make at home with just a few ingredients. With these simple instructions and tips, you can make a perfect khandvi that is soft, velvety, and bursting with flavors. So, go ahead and try making this Gujarati delicacy at home and impress your guests with your culinary skills!

Frequency Asked Questions (FAQ)

1. What is Khandvi?

Khandvi is a popular Gujarati snack from India made from a smooth and silky batter consisting of gram flour (besan), yogurt, and spices. It is rolled into thin, bite-sized rolls and tempered with mustard seeds and curry leaves.

2. Can I serve Khandvi as a main course?

Khandvi is typically served as a snack or appetizer due to its bite-sized rolls and light texture. However, you can certainly enjoy it as part of a larger meal, alongside other Gujarati dishes, or as part of a thali (platter).

3. Can I find Khandvi at Indian restaurants?

Khandvi is commonly found in Indian restaurants that specialize in Gujarati cuisine. It is often served as an appetizer or snack. However, availability may vary, so it’s a good idea to check with the restaurant in advance.


  1. It’s very good recipes & very helpful.
    So keep making such and such recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *