I tried Khandvi -a very delicate Gujarati snack -for the first time. It takes a bit of patience and practice to make these beautiful rolls. But it’s worth trying. Initially I found it a bit challenging to figure out the right consistency of the batter by the stove method, but you will know once the raw smell is gone, you are able to spread evenly and roll the batter without it sticking to your fingers. I found the microwave method pretty easy and straightforward. Try it out and let me know!

Besan/Chickpea (Gram) Flour – 1 cup
Buttermilk – 2 cups or (1 cup yogurt + 1 cup water)
Turmeric Powder – 1/8 tsp
Asafoetida – pinch
Salt – to taste
Grated ginger – 1 tsp (optional)
Green chilli paste – 1 tsp (optional)
Lemon juice – 1 tbsp (optional) ( I like the batter mildly spiced- so I added finely grated ginger, green chilli paste and lemon juice)
Grated Coconut – 1 Tbsp
Cilantro (Coriander) – chopped for garnishing

For tempering
Oil – 4 tsp
Mustard Seeds – 1 tsp
Asafoetida – pinch
Green Chillies – 2 (cut length wise)
Sesame – 1tbsp.


Mix yoghurt, gram flour, salt, asafoetida and turmeric (Also add the ginger, green chilli paste and lemon juice if you are using them). Mix water to form a lump-free batter. Now there are two ways to make the batter.

1) Stove Top:

Heat oil in a heavy pan, add the above lump free batter. Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. till done (about 7-8 minutes). The batter is now ready to be spread.


2) Microwave:

Cook uncovered in the microwave for 1 1/2 minutes. Remove from microwave and stir to break up any lumps. Microwave again for 1 1/2 minutes and stir again. Microwave for last 1 1/2 minutes and mix well. You may have to use a hand blender to remove any lumps. The batter is now ready to be spread.

Once the batter to be spread is ready using any one of the above methods – you can use either aluminium foil or backside of plates or any flat even surface to spread the batter. I used the aluminium foil. Lay out aluminum foil in long sheets on the kitchen counter top. (Tip – this step should be done while batter is cooking. Once the batter is out of the microwave, you have to work fast before it solidifies.) Spoon batter along one edge of the foil and with a flat spatula, gently pull the batter down along the foil (spreading it thin). Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is thinly spread. Let the batter rest for 5 minutes and allow it to solidify. With a sharp knife, cut long 1 to 1 1/2 inch strips in the solid batter. Gently lift the edge and roll the strip into a tight roll. You can make the rolls as big as you like. If they get too thick, cut it off and start a new roll. Repeat rolling and placing rolls on a platter. Sprinkle Coconut and Cilantro (Coriander) over the Khandvi.

Now we need to add the tempering.  Do tempering of items under the tempering section . Add sesame at the end. Sprinkle the tempering over the khandvi rolls and serve.


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