Khandvi
Thin, silky rolls made from chickpea flour and yogurt, cooked until smooth and spread quickly before being rolled up. This Gujarati favorite is light, tangy, and finished with a simple mustard seed tempering.
For 16 servings
- prep · ~2 min
Grease the spreading surface.
Lightly grease the back of large plates or a clean kitchen counter with a little oil so the cooked batter can be spread quickly and thinly.
- mix · ~5 min
Whisk the batter until smooth.
1.Add chickpea flour, yogurt, water, ginger paste, crushed green chili, turmeric powder, asafoetida, and salt to a bowl.2.Whisk until the mixture is completely smooth with no lumps.3.Pour the batter through a sieve if needed for an extra smooth texture.TIPA lump-free batter is the key to thin, even khandvi rolls. - boil · ~10 min
Cook the batter until thick and glossy.
1.Pour the batter into a wide pan and place over low to medium heat.2.Stir continuously with a flat spatula so it does not catch at the bottom.3.Cook until the batter turns thick, smooth, and starts leaving the sides of the pan.4.Test a small smear on the greased surface; if it spreads thinly and peels off easily after cooling, it is ready.TIPDo not stop stirring, or the batter can turn grainy and cook unevenly. - assemble · ~5 min
Spread the batter in thin layers.
1.Working quickly, pour portions of the hot batter onto the greased surface.2.Spread it as thinly as possible with the back of a spatula before it cools.3.Let the sheets cool for 3 to 4 minutes until set.TIPSpread fast while the batter is hot, because it sets within minutes. - assemble · ~4 min
Cut and roll the khandvi.
1.Cut the set sheet into long strips about 1 to 1.5 inches wide.2.Lift one end gently and roll each strip into a tight spiral.3.Arrange the rolls on a serving plate. - temper · ~2 min
Make the tempering.
1.Heat the remaining oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add sesame seeds and curry leaves, then cook for a few seconds until fragrant.TIPKeep the heat moderate so the sesame seeds toast lightly without burning. - garnish · ~1 min
Top the khandvi with tempering and garnish.
Spoon the hot tempering over the rolls. Finish with coriander leaves and grated coconut.
- serve
Serve the khandvi at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Test doneness with a thin smear on the greased plate; if it peels cleanly after cooling, the batter is ready.
- 2Use a wide, heavy pan so the besan-yogurt batter cooks evenly and is easier to stir without catching.
- 3Spread the cooked batter immediately in very thin layers, or it will set too fast and turn patchy.
- 4If the batter seems lumpy while cooking, whisk briskly early on before it thickens too much.
- 5Roll the strips only after the sheet has set for a few minutes; rolling too soon can make them tear.
- 6Pour the tempering while hot so the mustard, sesame, and curry leaf aroma coats the rolls properly.
- 7Khandvi is best the day it is made, but you can refrigerate it and bring it back to room temperature before serving.
Adapt it for your goals.
Jain
Skip ginger and asafoetida, and use only green chili, yogurt, and turmeric for a Jain-friendly version.
low oilLow-oil
Use just enough oil to grease the surface and make a lighter tempering, while keeping the same tangy texture.
no coconutNo-coconut
Omit the grated coconut for a cleaner finish if you prefer the tempering and yogurt-besan flavor to stand out.
extra spicyExtra-spicy
Increase the crushed green chili slightly for sharper heat that balances the sour yogurt.
Why this is on our healthy list.
Plant-Based Protein from Besan
Chickpea flour adds satisfying plant protein and makes this snack more filling than many flour-based farsan.
Fermented Dairy Tang
Yogurt brings a pleasant tang along with dairy protein, helping create a light yet satisfying texture.
Lighter Steamed-Snack Feel
Khandvi uses a small amount of oil and relies more on cooked batter and tempering than deep-frying.
Aromatic Herbs and Seeds
Curry leaves, coriander, mustard, and sesame add flavor and texture without needing heavy sauces.
Frequently asked questions
The batter was likely undercooked, spread too thick, or allowed to cool too much before spreading. It should peel cleanly in the smear test and be spread immediately.
