Khandvi – Gujarati Style

Khandvi is a popular snack from Gujarat made from besan and sour yogurt.

Khandvi - Gujarati Style

Khandvi – Gujarati Style

Recipe by Ushakal GroupCourse: Breakfast, SnacksCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • For khandvi:

  • ½ cup Besan (gram flour)

  • Salt to taste

  • ¼ teaspoon Turmeric powder

  • a pinch Hing (Asafoetida)

  • ½ teaspoon Ginger paste or freshly grated or crushed

  • ½ cup Plain yogurt (dahi or curd), Sour

  • ½ teaspoon Lemon juice optional

  • ¾ cup Water

  • For tadka (tempering):

  • 1 ½ tablespoons Oil

  • ½ teaspoon Mustard seeds

  • ½ teaspoon Cumin seeds

  • ½ teaspoon Sesame seeds

  • 2 Green chilies chopped finely

  • 10 Curry leaves

  • For garnishing:

  • 1 tablespoon Desiccated coconut or freshly grated coconut

  • 1 tablespoon Cilantro or coriander leaves chopped finely


  • Making khandvi recipe:
  • Grease aluminum foil or back side of any large thali (plate) with oil and keep it aside.
  • Sift the besan in a bowl.
  • Add salt, hing, turmeric powder and ginger paste. Mix it well.
  • Add sour yogurt. If your yogurt is not sour, then add lemon juice
  • Mix it using wire whisk and make thick paste.
  • Now by adding little water at a time, make lump free batter.
  • have used wire whisk to make the batter. But you can use immersion hand blender and make smooth batter easily.
  • Now pour this batter to a heavy bottom pan and turn the heat to low.
  • Keep stirring continuously with spatula so batter does not stick to the bottom and it won’t form any lumps.
  • Cook it till it gets thick, it might take approximately 5-6 minutes. The perfectly cooked batter has to be thick not falling consistency.
  • Now be quick. Spread the batter on prepared foil or plate with back of spatula. Make thin layer as possible as you can.
  • Let it cool for 3-4 minutes.
  • Then make straight cuts using knife and make about 1 ½ inch wide strips.
  • Carefully roll each strip into roll.
  • And transfer to a plate.
  • Making 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.
  • Then add sesame seeds, they will start to pop.
  • Add chopped green chilies and curry leaves. Immediately switch off the stove.
  • Using a spoon pour seasoning on top
  • Lastly garnish with shredded coconut and chopped cilantro.


  • khandvi can be served as a snack or starter. It can be served as farsaan on side along with your meal

Leave a Reply