Khandvi | How to make Khandvi

By Sheena Omana Narayanan  |  24th Sep 2016  |  
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  • Photo of Khandvi by Sheena Omana Narayanan at BetterButter
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About Khandvi Recipe

It is a mouth watering traditional Gujarati snack prepared with gram flour (Besan) and buttermilk (Mattha) and seasoned with sautéed sesame seeds and few other spices. The simple yet aromatic seasoning of sauteed cumin, mustard, curry leaves, coriander and coconut makes it simply irresistible.

Khandvi, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Khandvi is just mouth-watering. This amazing recipe is provided by Sheena Omana Narayanan. Be it kids or adults, no one can resist this delicious dish. How to make Khandvi is a question which arises in people's mind quite often. So, this simple step by step Khandvi recipe by Sheena Omana Narayanan. Khandvi can even be tried by beginners. A few secret ingredients in Khandvi just makes it the way it is served in restaurants. Khandvi can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Khandvi.


Ingredients to make Khandvi

  • gram flour (Besan) - 1 cup
  • butter milk - 2 cup
  • turmeric powder - 1 tsp
  • Green chilli garlic paste - 1 tsp
  • salt to taste
  • For seasoning: mustard seeds - 1 tsp
  • sesame seeds 1 tsp
  • cumin seeds - 1/2 tsp
  • Greenchillies - 2, sliced thinly
  • Grated coconut - 1 tbsp
  • coriander leaves - chopped finely
  • curry leaves - a few sprigs
  • oil 2-3 tbsp

How to make Khandvi

  1. Take (Gram Flour) Besan, butter milk, turmeric, chilli garlic paste, salt and mix well. Filter the batter to remove any hard particle.
  2. Pour batter in heavy bottomed kadai and cook on a low flame, stirring continuously without forming any lumps.
  3. Cook until the mixture becomes thick and does not taste raw. It takes 8-10 minutes to cook on a low flame.
  4. Now this is a bit tricky, if you have a flat steel plate you can grease its back with oil and spread the hot mixture on it. or if you have a marble or a tile platform in the kitchen you can also spread evenly spread on the platform.
  5. Allow it to cool a little, once cooled then with a knife make long wide strips.
  6. Slowly start rolling like a swiss roll and transfer them to a serving dish.
  7. For tempering: Heat oil, add mustard seeds allow to crackle, add cumin seeds, curry leaves, green chillies and fry nicely. Add sesame seeds in the last as this tends to burn fast.
  8. Pour prepared seasoning over the khandvi, sprinkle little grate coconut and chopped coriander leaves.
  9. Serve with green chutney.

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