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Gujarati Khandvi Recipe
4.9 from 24 votes

Gujarati Khandvi Recipe

Learn how to make this popular healthy snack from Gujarat - Khandvi rolls. These melts in the mouth, soft and flavorful rolls are made with chickpea flour and then tempered with mustard seeds, sesame seeds and garnished with fresh cilantro leaves and grated coconut.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 People
Calories: 285 kcal
Course: Breakfast, Appetizer
Cuisine: Indian

Ingredients

Batter
  • 1/2 Cup gram flour aka besan
  • 1/2 Cup PLAIN yogurt whisked
  • 1/4 teaspoon salt adjust to taste
  • 1/2 teaspoon ginger paste
  • 1/4 teaspoon turmeric powder ground, aka Haldi powder
  • 1 Cup water
Tempering
  • 1 tablespoon neutral cooking oil generic cooking oil
  • 1/2 teaspoon mustard seeds aka rai
  • 1 tablespoon sesame seeds
  • 1 pinch asafoetida skip for gluten-free, aka hing
  • 1 green chili pepper finely chopped*
Garnish
  • 1 tablespoon cilantro finely chopped, leaves
  • 2 tablespoon coconut optional, grated

Instructions

    Cup of Yum
  1. In a blender, add gram flour, plain yogurt, water, salt, ginger paste, turmeric powder, and blend it well. You can mix and blend in an immersion blender also.
Stovetop Method
  1. In a pan, add the blended batter and cook it on a medium flame on a stovetop. Keep stirring continuously, the batter should be thick enough. It will take approximately 5-7 minutes to cook. The timing may vary depending on the intensity of the flame. Note - Do not stop stirring as gram flour (Besan) will start forming lumps.
  2. To check whether the batter is thick enough, do a test after 4-5 minutes. Spread few teaspoons of the batter to the plate/mat. Let it cool and then begin to roll, if it doesn't get rolled up the batter needs to be cooked more. And if it rolls up easily, batter is ready.
Microwave Method
  1. In a microwave-safe bowl, add the blended batter and cook for 2 minutes. Take it out stir nicely, it should not create any lumps. Place it back in the microwave and cook for another 2 minutes. Take it out again and stir well. Microwave again for 2 minutes, take it out and mix it well. Now microwave for the last time for 1 minute and then take it out and the batter is ready. Check the batter is ready by spreading on a plate. Let it cool and check that you can roll it. Note: We have microwaved the batter for total 7 minutes.
Make Rolls
  1. Take a plate or a silicone mat. Put the batter on the edge of it and spread a thin layer with a spatula. Keep it aside for 5-6 minutes. Repeat the same process to the rest of the batter.Note: You have to be quick with the batter as we don't want it to cool down if it's cooled down it will be difficult to spread it.
  2. Once the khandvi is cooled. Cut them into equal-sized strips with a pizza cutter or a sharp knife. Gently roll them tightly and put them in a tray or a serving plate.
Tempering
  1. Heat oil, mustard seeds let them crackle, add green chilies, asafoetida, sesame seeds. When they change color and crackle, take off flame, pour it with a spoon on the khandvi rolls evenly.
  2. Garnish it with chopped cilantro and grated coconut. Enjoy it as it is or serve it with green chutney and masala chai.

Notes

  • Smooth Batter: Use a blender or immersion blender to mix the batter. You can use a hand whisk, but make sure there are absolutely no lumps and it blends perfectly.
  • Check Batter: Make sure to check whether the batter is thick enough, do a test. Spread few teaspoons of the batter to the plate/mat. Let it cool and then begin to roll, if it doesn't get rolled up the batter needs to be cooked more. And it rolls up easily batter is ready.
  • Work Quickly: This one is super important - You need to work on the batter quickly. Once it will reach the right consistency, it should be spread very quickly. If the batter gets cold it will start to create lumps and it will be impossible to spread the batter. So keep the greased plates ready before putting the batter on a stovetop.
  • Exact Measurements: Make sure to follow exact measurements to get the perfect khandvi rolls.
  • Which Green chili to use? I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. 

Nutrition Information

Calories 285kcal (14%) Carbohydrates 25g (8%) Protein 10g (20%) Fat 17g (26%) Saturated Fat 6g (30%) Cholesterol 8mg (3%) Sodium 422mg (18%) Potassium 411mg (9%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 88IU (2%) Vitamin C 3mg (3%) Calcium 138mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 2 People

Amount Per Serving

Calories 285

% Daily Value*

Calories 285kcal 14%
Carbohydrates 25g 8%
Protein 10g 20%
Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 8mg 3%
Sodium 422mg 18%
Potassium 411mg 9%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 88IU 2%
Vitamin C 3mg 3%
Calcium 138mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.