Khandvi | How to make Khandvi

By Geeta Sachdev  |  21st Jun 2016  |  
4.0 from 1 review Rate It!
  • Khandvi, How to make Khandvi
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About Khandvi Recipe

Low calories healthy yummy tea time snack

Khandvi is one dish which makes its accompaniments tastier. With the right mix of flavours, Khandvi has always been everyone's favourite. This recipe by Geeta Sachdev is the perfect one to try at home for your family. The Khandvi recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Khandvi is 5 minutes and the time taken for cooking is 15 minutes. This is recipe of Khandvi is perfect to serve 4 people. Khandvi is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Khandvi. So do try it next time and share your experience of cooking Khandvi by commenting on this page below!


Ingredients to make Khandvi

  • 1cup besan
  • 1 cup curd
  • 2 Cups water
  • 1tsp salt
  • 1tsp sugars
  • 1/2tsp haldi
  • 1TBSP lemon JUICE
  • 1tbsp ginger chilli paste
  • Fr filling
  • 1/2cup grated carrots
  • 1tsp salt
  • 1tsp sugar
  • Few chopped coriender leaves
  • Fr tempring
  • 1tbsp oil
  • 1tsp mustard seeds
  • 6to7 leaves of curry patta
  • 1tsp sesameseeds
  • Few chopped coriender leaves
  • 1/4 cup grated fresh or dried coconut

How to make Khandvi

  1. First micro carrots with salt and sugar for 3 mins.
  2. After cool add coriender leaves keep it aside.
  3. Grease the back of 1 to 2 thalies with oil
  4. Mix besan with curd ginger chilli paste salt sugar haldi lemon juice
  5. Little blend with blender to make it lump free batter
  6. Garnish Heat the batter in a pan with continuous stirring on medium flame
  7. Cool till the batter leaves the sides of pan or thick
  8. Spread this smooth lumpfree batter over the thalies
  9. Let it dry for 10 to 15 mins
  10. Meanwhile heat oil in a pan crackle mustard seeds then curry leaves then sesame seeds
  11. Now cut the batter with knife in 2 inches broad stripes
  12. Roll carefully with knife
  13. Arrange all in a plate
  14. Pour tempering over all pieces evenly
  15. Garnish with coriender and coconut

My Tip:

Stir continuously while cooking the batter

Reviews for Khandvi (1)

Veena Walia2 years ago

What to do with micro carrot salt and sugar