Khandvi is a mouth watering traditional Gujarati snack prepared with gram flour and buttermilk and seasoned with sautéed sesame seeds and few other spices. It’s not only easy to make but healthy as well because it just involves steaming gram flour and buttermilk and does not require any other complex cooking techniques.

I have always been a big fan of khandvi. These beautiful yellow rolls, which are soft and pillowy. How can one resist them! I always love the process of making Khandvi. And it’s seem difficult but it’s not it’s so easy to make and you can make it under 30 minutes.

What is Khandvi?

Khandvi is made with a mixture of gram flour and buttermilk. In India what we call buttermilk is a thin solution of yogurt and water (or Chhas). Cooking this smooth batter of the gram flour and buttermilk with some spices is one of tricky part.

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What we look for in a Khandvi are thin layers and this is achieved by getting the right consistency when cooking the batter. If you even cook it too much and consistency thickens, the spreading the khandvi mixture becomes difficult and what you get are not thin but thick layers.

Ingredients

• Chickpea Flour or Gram Flour: The main ingredient for Khandvi is besan aka Gram flour. This gram flour is healthy, rich in protein and it’s glutenfree.
• Buttermilk: Buttermilk is required for this recipe. If you don’t have buttermilk, you can use yogurt as well.
• Spices: We are not using that many spices here. Turmeric for the beautiful color. Ginger chili paste and salt as per taste.
• Tempering: For tempering we will use oil, mustard seeds, sesame seeds and pinch of asafetida.
• Cilantro and coconut: Without cilantro aka Dhaniya and coconut, Khandvi is incomplete. we are using for garnishing.

Method Of Khandvi

To make this khandvi first thing, sieve 2 cups of gram flour into a mixing bow. Sieving the flour helps in not to have crumbs.

In a mixing cup take 1 cup of buttermilk or 1/2 cup of yogurt and 1 cup of water. you can always adjust the buttermilk quantity as per your taste.

Add pinch of turmeric into flour with some salt to taste and ginger chili paste.

Mix all the dry ingredients well. Transfer this in a blender and add buttermilk into it. Make sure the Khandvi batter should be thin. If you need water, you can add. Blend this and make a smooth thin batter.

Turn the flame on and put the stovetop on that. Add the batter. Now keep stirring this batter on small medium heat. Continue stirring.

If you see the perfect consistency Khandvi batter, you can check the small part on a plate and see if it’s pilling off. If it’s pilling off easily, that means your batter is ready.

Turn the flame off and get ready the baking silicon sheet or stainless steel plate. Do not let it cool down. On silicon baking sheet or plate spread the batter in thin layer.

Layer the batter immediately without letting it cool down. Or else it won’t spread in thin layer.

Prepare the tadka for this now. In a small pan add 3 to 4 tbsp of oil, 2 tbsp of mustard seeds and 2 tbsp of Sesame seeds. Add asafetida.

Garnish cilantro and coconut on to these Khandvi rolls and pour the tadka.

Serve these Khandvi as an appetizer or snack.

Serving Suggestion:

• Khandvi is a steamed and gluten-free. It can be refrigerate for a week.
• You can make this in big batch and freeze them for 2 months as well.

Can I make this Vegan?

Yes, you can make this vegan by using vegan yogurt.

Gujarati Khandvi Or Khandvi Rolls – Flavorsofmykitchen

5 from 1 vote

Recipe by Shruti Naik Course: Appetizers, SnacksCuisine: Indian

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

120

kcal

Total time

35

minutes

Khandvi is a mouth watering traditional Gujarati snack prepared with gram flour and buttermilk and seasoned with sautéed sesame seeds and few other spices. It’s not only easy to make but healthy as well because it just involves steaming gram flour and buttermilk and does not require any other complex cooking techniques.

Ingredients

• 2 cups besan or gram flour

• 3 cups buttermilk

• 1 tsp turmeric

• salt as per taste

• 1 tbsp ginger chili paste

• 3 tbsp oil

• 1 tbsp mustard seeds

• 1 tbsp sesame seeds

• cilantro

• coconut

Directions

• To make this khandvi first thing, sieve 2 cups of gram flour into a mixing bow. Sieving the flour helps in not to have crumbs.
• In a mixing cup take 1 cup of buttermilk or 1/2 cup of yogurt and 1 cup of water. you can always adjust the buttermilk quantity as per your taste.
• Add pinch of turmeric into flour with some salt to taste and ginger chili paste.
• Mix all the dry ingredients well. Transfer this in a blender and add buttermilk into it. Make sure the Khandvi batter should be thin. If you need water, you can add. Blend this and make a smooth thin batter.
• Turn the flame on and put the stovetop on that. Add the batter. Now keep stirring this batter on small medium heat. Continue stirring.
• If you see the perfect consistency Khandvi batter, you can check the small part on a plate and see if it’s pilling off. If it’s pilling off easily, that means your batter is ready.
• Turn the flame off and get ready the baking silicon sheet or stainless steel plate. Do not let it cool down. On silicon baking sheet or plate spread the batter in thin layer.
• Layer the batter immediately without letting it cool down. Or else it won’t spread in thin layer.
• Prepare the tadka for this now. In a small pan add 3 to 4 tbsp of oil, 2 tbsp of mustard seeds and 2 tbsp of Sesame seeds. Add asafetida.
• Garnish cilantro and coconut on to these Khandvi rolls and pour the tadka.
• Serve these Khandvi as an appetizer or snack.

Recipe Video

Notes

• if you like this recipe and you make it, don’t forget to tag.