Khandvi | How to make Khandvi

By Anjali Gupta  |  5th Apr 2016  |  
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  • Khandvi, How to make Khandvi
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About Khandvi Recipe

Khandvi is a very popular Gujarati snack made with a mixture of gram flour and yogurt. The ingredients are quite simple but the most tricky part is to get the batter to a right consistency. If you get the batter right your Khandvi will be great.

Khandvi is a delicious dish which is liked by the people of every age group. Khandvi by Anjali Gupta is a step by step process by which you can learn how to make Khandvi at your home. It is an easy recipe which is best to understand for the beginners. Khandvi is a dish which comes from Gujarat cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Khandvi takes 5 minute for the preparation and 7 minute for cooking. The aroma of this Khandvi make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Khandvi will be the best option for you. The flavor of Khandvi is unforgettable and you will enjoy each and every bite of this. Try this Khandvi at your weekends and impress your family and friends.


Ingredients to make Khandvi

  • gram flour 1 cup
  • yogurt 1 cup
  • Green Chili 2 to 3
  • ginger 1 inch piece
  • salt to taste
  • turmeric Powder 1/2 tsp
  • Red Chili Powder 1/2 tsp
  • asafoetida 1/8 tsp
  • Grated coconut - for garnish
  • Chopped coriander Leaves - For Garnish
  • Black mustard seeds - 1 tsp
  • curry leaves
  • Green chilli - Finely Chopped

How to make Khandvi

  1. Make a paste of Green Chili and Ginger by adding 2 to 3 tbsp of water.
  2. Take 1 cup gram flour in a bowl and add 1 cup yogurt to it and whisk nicely so that there are no lumps.
  3. Add Salt, Red Chili, Turmeric and Asafoetida to the mixture and mix well.
  4. Transfer the content to a microwave safe bowl and cook for 2 minutes. Take out and give a good mix.
  5. Cook again in microwave for 2 minutes, take out and give a good mix.
  6. Finally cook again for 2 minutes and mix well.
  7. Spread the batter with the help of a flat spatula on a sheet of aluminum foil. Spread it evenly in a thin layer.
  8. Let it dry for 15 minutes.
  9. With the help of a knife cut into 2 inches wide strips.
  10. Lift from one end and roll the strips.
  11. For tempering: Heat oil in a tempering pan, add mustard seeds, once they start to crackle add curry leaves, green chili and a pinch of asafoetida and spread the tempering over khandvi.
  12. Garnish with grated coconut and chopped coriander leaves.

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