Nov 19, 2013

Khandvi (Recipe from Rak's

Khandvi (Recipe from Rak’s – A delicious snack in Gujarati cuisine. Best with green chutney !!

Serves: 2 - 3


Please use same measuring cup to measure besan, curd and water.

Besan/ Chickpea flour/ gram flour/ Kadala mavu  - 1/2 cup / 100 ml / 4 oz (Indian standard measuring cup)

Curd - 1/2 cup / 100 ml / 4 oz

Water   3/4 cup

Asafoetida (hing)  - 2 generous pinches

Salt - As needed (or ¼ teaspoon)

Turmeric (optional) - 1 pinch


Take besan, curd, water, salt and asafoetida (turmeric also if adding) in a heavy bottomed pan. Using a whisk, beat it smoothly (without any lumps). Heat this in medium flame with constant stirring. Make sure you stir well until bottom as the bottom of the batter gets thickened faster. Stir until the mixture thickens and gets cooked. It must not be too thick, just like a paste that will be easy to spread. Do not let it over cooked, otherwise you may not  be able to spread.

 Keep ready – clean counter top or a cutting board smooth and  plain or an inverted greased steel thali. You also need a spatula to spread the mixture. If you are not comfortable using counter top as such, you can use aluminium foil over the counter top.

Act quickly, transfer the batter to the counter top / plain cutting board or inverted greased steel thali. If you have more batter, do it in two or three places. Spread the batter thinly using the spatula. Let it cool down completely.

Draw lines with a knife into strips. Trim the edges and cut into strips of 3" wide and 9-10" long and roll them neatly.

For Tempering (tadka / seasoning) :

1 tablespoon oil

1 teaspoon mustard seeds ( rai / sarson)

1 teaspoon sesame seeds (til) or ½ teaspoon jeera (cumin seeds)

2 small green chillies , thinly sliced

3 - 4 curry leaves (optional)

1 tablespoon grated coconut for garnishing

1 tablespoon finely chopped coriander (dhania) for garnishing


Heat the oil in small pan and add the mustard seeds.

When seeds crackle, add the sesame seeds or jeera, green chillies, curry leaves (optional) and saute for 30 seconds until fragrant and crisp.

Spread them over the khandvi and garnish with coconut and coriander.

Serve with green chutney.

Green Chutney ( for Dhokla, Samosa, Pakoda, Chutney Sandwich, Chaat  and  Khandvi .... )

Serves: 2 - 3


1 cup ( 200 g ) chopped coriander leaves ( or 150 g coriander leaves and 50 g mint leaves )

1 onion, chopped

2 teaspoon lemon juice

2 green chillies

1/2 teaspoon salt ( or to taste )

1/2 teaspoon sugar ( or to taste )

1/2 - inch piece ginger

Extra 2 - 3 tablespoons water


Make a thick paste of above ingredients in a mixer with very little water. Serve with khandvi.


If the mixture gets over cooked and too thick, then you will not be able to spread properly.

If the mixture gets cooled down, the spread will become thick and so do the khandvis too. So act quickly.

Instead of spreading as rectangles, you can do like a dosa/ crepes and cut that too. Use a ladle to spoon the batter also a spatula to level the thick parts.

If your batter is not cooked properly, then you cannot roll the strips and it will be sticky.

Do not apply pressure while rolling, do it gently. otherwise it will break and wont look nice.

Here's the recipe link of Microwave Khandvi

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