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Stuffed moong dal khandvi

Krupa Shah
180 minutes
Prep Time
45 minutes
Cook Time
3 People
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ABOUT Stuffed moong dal khandvi RECIPE

Khandvi (Paatudi) is a very famous snacks in Gujarat. Mostly it is made as simple rolls. Have tried to stuff it with a bit spicy vermicelli and given a slight different touch from my side! Also have used crushed moong dal instead of besan. So presenting you my little bundles of joy "stuffed moong dal khandvi".

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Gujarat
  • Sauteeing
  • Snacks
  • Healthy

Ingredients Serving: 3

  1. For moong dal khandvi:
  2. 1 cup washed and soaked for 3 hours moong dal
  3. 1/2 cup yogurt whisked
  4. 2 green chillies
  5. 1" piece of ginger
  6. 1/4 tsp turmeric powder
  7. 1/4 tsp hing
  8. Salt to taste
  9. For spicy vermicelli stuffing:
  10. 1/2 cup vermicelli
  11. 1/4 cup grated carrot
  12. 1/4 cup finely chopped cabbage
  13. 2 tbsp finely grated fresh coconut
  14. 1 tbsp oil
  15. 1/2 tsp mustard seeds
  16. 1/4 tsp turmeric powder
  17. 1/2 tsp red chilli powder
  18. 1/2 tsp coriander and cumin seeds powder
  19. 1/2 tsp kitchen king masala
  20. Salt to taste
  21. Other ingredients:
  22. 1/2 cup finely grated cheese
  23. For tempering:
  24. 1 tbsp oil
  25. 1/2 tsp mustard seeds
  26. 1/2 tsp sesame seeds
  27. 6-8 curry leaves
  28. For garnishing:
  29. Chopped coriander leaves
  30. Grated fresh coconut


  1. For khandvi: Grind soaked moong dal, green chilli and ginger with 1/4 cup water to make a smooth paste, in a mixture.
  2. Mix properly the yogurt with 1/2 cup water.
  3. Pour the moong dal paste, yogurt mixture, turmeric powder, hing and salt in a non-stick pan.
  4. Mix everything properly.
  5. Cook the mixture on medium heat for about 40-45 mins or till it thickens properly. Stir the mixture continuously.
  6. Grease back side of couple of thalis. Spread the properly cooked mixture on the thalis evenly.
  7. For stuffing: In a bowl heat 2 cup of water. After it boils add the vermicelli and let it cook for 2 minutes.
  8. Drain the water and keep aside the boiled vermicelli.
  9. Take oil in a pan and heat it.
  10. Add mustard seeds let it crackle.
  11. Add all the dry masalas and salt.
  12. Add the grated carrot and cabbage.
  13. Stir fry for few mins then add coconut.
  14. Now add the boiled vermicelli to it and let it cook for few minutes.
  15. Let the mixture cool.
  16. Assembling: Spread the stuffing of vermicelli on the khandvi mixture spread on the thalis.
  17. Spread finely grated cheese according to our liking.
  18. Make cut marks at about a distance of 1.5". Now roll the khandvis.
  19. Temper the khandvis with mustard seeds and white sesame seeds.
  20. Garnish with grated coconut and coriander leaves.
  21. And tadaa...your lil bundles of joy are ready to serve!
  22. Serve the khandvi with green chutney.

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