Khandvi is a popular Gujrati Recipe. It’s very delicious in taste. I used very less oil while making this recipe.
It’s made from the mixture of gram flour and buttermilk. Though, you need to be extra careful while making this batter from gram flour and buttermilk. It’s a bit tricky. But with little practice it will be easy.
If you like Gujrati recipes then try:
Khandvi is essentially made by spreading the batter in consistency into a thin layer. You have to be very careful in spreading the batter before it cool downs. Otherwise it will take lumps.
I learnt this recipe from one of my friend in Gujrat. She helped me make my first khandvi way back in time. But now I am very comfortable in making this recipe.
I have made this khandvi recipe using microwave but you can also make it in gas by taking extra water.
Other breakfast and snacks recipes you may like:
- Suji Kachori
- Kalmi Vada
- Besan Ka Chilla
- Pav Bhaji
- vegetable Poha Cutlet
- Bread Uttapam
- Bread Idli
- Macaroni Cheese Balls
- Veg paneer cheesy bites
I have explained every step quite clearly and with details for this recipe. This will help you make this recipe at home easily. With this recipe you can serve 20 + Khandvi rolls.
khandvi is a gluten free healthy snack. If you are a vegan then you can use veganised yogurt to make it a vegan recipe.
- 1 cup Besan/ gram flour
- 1 cup yogurt
- 1 cup of water
- ½ inch piece of grated ginger
- 2 pieces of chopped green chilly
- Salt to taste
- ½ tsp turmeric powder
- For tempering:
- 2 tsp Oil
- Few sprig of curry leaves
- 1 tsp mustard seed
- 2 broken dry Red chilly
- For garnishing:
- Freshly chopped coriander leaves
- Freshly grated coconut
- Combine the besan, yogurt, chopped green chilly, grated ginger, salt, turmeric powder with water and mix it well.
- Take a sieve and put the bowl under the strainer now strain the besan mixture so that it becomes smooth batter (lumps free) and discard chopped chilly and grated ginger.
- Now put the besan/gram flour mixture in a microwave safe bowl and cook uncovered in the microwave on high for 2 minutes.
- Take out from microwave after 2 minutes and stir to break up any lumps.
- Microwave it on high again for 1½ minutes.
- Remove from microwave and stir with the help of wired whisk to remove lumps.
- Microwave again for last ½ minute and stir with the help of wired whisk.
- It takes 4 minutes to get the gram flour/ besan mixture cooked.
- Once the batter is done take out from the microwave and work fast as the batter solidifies when it’s cool down and it will become difficult to spread and you don't get thin layers in the roll so keep your thali or board or kitchen counter top ready while batter is cooking in microwave.
- To spread the mixture I have taken the back of large steel thali. You can also use the back of a large baking tray, your kitchen counter top or boards to spread the mixture. No need to grease the thali with oil.
- Quickly pour the khandvi batter on a large thali and spread it over thali very thinly and evenly with the help of scrapper. You can also use flat spatula or flat base vessel to spread the khandvi mixture. Once the thali is completely covered use the next thali for spreading the mixture. Don’t wait you have to be quick with the remaining batter too.
- Let the batter rest for 2-3 minutes and allow it to cool down completely.
- With a sharp knife, cut into long and 1 to 1½ inch wide strips in the solid batter.
- Carefully lift the edge and roll out each strip tightly from one end to another end to form cylindrical rolls. You can make the rolls as big as you like. Keep aside.
- If you are getting large rolls in this case just cut horizontally and make a second roll.
- Arrange the khandvi rolls in a plate or tray.
- Heat oil in a small pan, once the oil becomes hot add mustard seeds and let it crackle. Now add few curry leaves, dry red chilly and switch off the flame.
- Pour seasoning over the khandvi rolls evenly.
- Garnish with freshly chopped coriander leaves and freshly grated coconut.
- Serve at room temperature with any green chutney as per your taste.