If you're looking for a light, flavorful snack that’s as fun to make as it is to eat, this Khandvi recipe is about to become your new favorite. These delicate, golden rolls made from gram flour and yogurt are soft, tangy, and topped with a sizzling tempering of mustard seeds, green chilies, and fresh coconut. Whether you're a seasoned home cook or a curious beginner, my step-by-step guide will walk you through mastering this iconic Gujarati snack—no fuss, just fan-freaking-fantastic results. Let’s roll!
This Khandvi recipe was inspired by my Dhokla recipe (another steamed Gujarati favorite you’ll love). The soft, tangy rolls pair beautifully with my Green Chutney for a bright, flavorful contrast. Trust me—serve them together, and you’ve got an irresistible combo that’ll disappear fast from any snack table.
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Ingredients
These ingredients were carefully chosen to balance flavor, texture, and authenticity in this classic Khandvi recipe. Besan(gram flour) provides the smooth, protein-rich base, while yogurt adds the signature tanginess that makes Khandvi so addictive. Turmeric brings both color and a mild earthy flavor, and asafoetida (hing) enhances digestion and adds a subtle savory depth. The tempering of mustard seeds, green chilies, and curry leaves elevates the dish with a burst of aroma and crunch, while a garnish of grated coconut and fresh coriander brings freshness and visual appeal. These simple yet powerful ingredients come together to create a snack that's light, flavorful, and uniquely satisfying.
- Gram flour (besan)
- Yogurt
- Water
- Turmeric powder
- Asafoetida (hing)
- Salt
- Oil
- Mustard seeds
- Green chilies
- Curry leaves
- Grated coconut
- Fresh coriander leaves
See recipe card for quantities.
Instructions
- Cut a sheet of aluminum foil into a rectangular shape, preferably around 30 cm x 45 cm, and set it aside. This will be used to spread the cooked Khandvi batter into thin layers. Alternatively, you can use a clean granite countertop, the back of a steel plate, or any smooth flat surface—but I prefer aluminum foil for easy handling. In a mixing bowl, combine the gram flour (besan), yogurt, water, turmeric powder, asafoetida (hing), and salt.
- Whisk everything together until smooth and lump-free.
- Heat a pan over low flame and pour in the Khandvi batter. Stir continuously to avoid lumps. As the mixture cooks, it will begin to thicken and release steam.
- Keep stirring until it reaches a smooth, spreadable consistency.
- Once the gram flour batter is fully cooked, it will become thick. To check if it's ready, spread a small spoonful of the mixture onto a greased plate using a spatula. Let it cool for a minute, then try to roll it. If it rolls smoothly without sticking or breaking, the consistency is perfect, and you can switch off the flame. If it doesn't roll properly, continue stirring and cooking the batter for a few more minutes.
- Once done, switch off the flame but keep stirring for another minute to prevent sticking. Then, immediately spread the thickened Khandvi mixture onto the prepared aluminum foil.
- Using a flat stainless steel spatula, quickly spread the cooked Khandvi mixture into a thin, even layer on the foil. This step can be a bit tricky—speed is important, as the mixture thickens further as it cools and becomes difficult to spread.
- Once the layer has cooled slightly (about 5 minutes), cut it into broad vertical strips, as shown in the picture.
- Trim the uneven edges to ensure all the Khandvi strips are of equal size.
- Then, gently roll each rectangular strip into tight spirals. Repeat the process for the remaining strips.
- Sprinkle the grated coconut and chopped coriander leaves over the rolled Khandvi. In a small pan, heat some oil and add the mustard seeds. Once they begin to splutter, add a pinch of asafoetida (hing) and the slit green chilies. Sauté for about 5 seconds, then remove from the heat.
- Drizzle this tempering over the Khandvi rolls for added flavor.
Variations
- Paneer-Stuffed Khandvi: Add a layer of grated paneer mixed with spices (like cumin, chili powder, or chaat masala) before rolling for a protein-packed twist.
- Spinach Khandvi: Blend a handful of spinach leaves into the yogurt before mixing the batter for a pop of green color and added nutrition.
- Sweet & Spicy Khandvi: Add a pinch of sugar to the batter and top with a sweet chutney drizzle for a balanced flavor that hits all the notes.
- Microwave Khandvi: Short on time? Cook the batter in the microwave in short bursts (30–60 seconds), stirring in between until it thickens.
- Gluten-Free Hing-Free Version: Omit asafoetida or use a certified gluten-free hing to accommodate gluten sensitivities.
- Jain Khandvi: Skip hing and yogurt if needed—use non-dairy yogurt and no root vegetables or spices that are not Jain-compliant.
Top Tip
Work quickly while spreading the batter! Khandvi sets fast once off the heat—so have your foil, plate, or countertop prepped and ready. The thinner you spread it, the smoother and easier it is to roll. Speed + even spreading = perfect rolls every time.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Khandvi:
Recipe Card
Khandvi recipe | How to make Khandvi
Equipments Needed
- 1 Heavy Bottomed Pan
- 1 Mixing Bowl
- 1 Aluminium Foil
- 1 Spatula
Ingredients
- ½ cup Gram Flour (Besan / Chickpea Flour)
- ½ cup Curd (Plain Yogurt)
- ¾ cup Water
- ½ teaspoon Salt
- 1 Pinch Asafoetida (Asafetida / Hing)
- ½ teaspoon Turmeric Powder
- 2 tablespoon Coriander Leaves
- 2 teaspoon Grated Coconut
For Tempering
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- 3 nos Green Chili Finely Chopped
- 1 Pinch Asafoetida (Asafetida / Hing)
Instructions
- Cut a sheet of aluminum foil into a rectangular shape, preferably around 30 cm x 45 cm, and set it aside. This will be used to spread the cooked Khandvi batter into thin layers. Alternatively, you can use a clean granite countertop, the back of a steel plate, or any smooth flat surface—but I prefer aluminum foil for easy handling.
- In a mixing bowl, combine the gram flour (besan), yogurt, water, turmeric powder, asafoetida (hing), and salt. Whisk everything together until smooth and lump-free.½ cup Gram Flour (Besan / Chickpea Flour), ½ cup Curd (Plain Yogurt), ¾ cup Water, 1 Pinch Asafoetida (Asafetida / Hing), ½ teaspoon Turmeric Powder, ½ teaspoon Salt
- Heat a pan over low flame and pour in the Khandvi batter. Stir continuously to avoid lumps. As the mixture cooks, it will begin to thicken and release steam. Keep stirring until it reaches a smooth, spreadable consistency.
- Once the gram flour batter is fully cooked, it will become thick. To check if it's ready, spread a small spoonful of the mixture onto a greased plate using a spatula. Let it cool for a minute, then try to roll it. If it rolls smoothly without sticking or breaking, the consistency is perfect, and you can switch off the flame. If it doesn't roll properly, continue stirring and cooking the batter for a few more minutes. Once done, switch off the flame but keep stirring for another minute to prevent sticking. Then, immediately spread the thickened Khandvi mixture onto the prepared aluminum foil.
- Using a flat stainless steel spatula, quickly spread the cooked Khandvi mixture into a thin, even layer on the foil. This step can be a bit tricky—speed is important, as the mixture thickens further as it cools and becomes difficult to spread. Once the layer has cooled slightly (about 5 minutes), cut it into broad vertical strips, as shown in the picture.
- Trim the uneven edges to ensure all the Khandvi strips are of equal size. Then, gently roll each rectangular strip into tight spirals. Repeat the process for the remaining strips.
- Sprinkle the grated coconut and chopped coriander leaves over the rolled Khandvi. In a small pan, heat some oil and add the mustard seeds. Once they begin to splutter, add a pinch of asafoetida (hing) and the slit green chilies. Sauté for about 5 seconds, then remove from the heat. Drizzle this tempering over the Khandvi rolls for added flavor. Your delicious Khandvi is now ready to serve!2 tablespoon Coriander Leaves, 2 teaspoon Grated Coconut, 1 tablespoon Oil, 1 teaspoon Mustard seeds, 3 nos Green Chili, 1 Pinch Asafoetida (Asafetida / Hing)
