khandvi snack is prepared with very less ingredients, but certainly a complicated process to prepare. the right consistency and thickness of besan batter play a important role in getting the desired shape of khandvi.

Ingredients of Khandvi

Khandvi Batter

  • 1 cup besan
  • ¾ cup sour curd
  • 2.25 cups water
  • 1 teaspoon ginger + green chili paste
  • ¼ teaspoon turmeric powder
  •  teaspoon salt
  • 1 pinch asafoetida


  • 2 tablespoons fresh grated coconut
  • 2 tablespoons chopped coriander leaves


  • 1 tablespoon oil
  •  curry leaves
  • 1 teaspoon mustard seeds
  • 2 teaspoons white sesame seeds
  • 1 teaspoon green chili

How to Make Khandvi

    • Take the yogurt in a bowl. Add water and make them smooth.
    • Add ginger-green chili paste, turmeric powder, asafoetida and salt.
    • Add the gram flour. There should be no lumps in the batter.
    • Spread oil on plates or boards.
    • Also mix the chopped coriander leaves and grated coconut.
    • Put the batter in a sauce pan or a broad frying pan. Switch on the stove top and keep the flame to the lowest.
    • Stirring when the khandvi batter is getting heated up. Lumps begin to form and you have to continuously stir so that the lumps don’t form.
    • The batter would thicken and keep on thickening. Keep on stirring.
    • The batter also should not be allowed to stick at the bottom.
    • Spread a few teaspoons of the batter on a greased plate. Let it cool a bit and then begin to roll. If you are unable to roll, then the batter needs to be cooked more.
    • Quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula.
    • Allow to cool and then sprinkle the coconut + coriander leaves mixture sparingly.
    • Cut into equal sized strips.
    • Gently roll each strip tightly.
    • Arrange the khandvi rolls next to each other.
    • Heat oil and crackle the mustard seeds.
    • Then add curry leaves, green chilies and fry for a few seconds.
    • Add the sesame seeds and when they change color & crackle, pour the hot tempering mixture along with the oil on the khandvi rolls evenly.


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