Tuesday, 8 October 2013


Khandvi is one of those rare traditional Gujarati dishes that I enjoy eating. Its simple flavours and silky texture are a delight to have in your mouth. Pair that with the fact that khandvi is not fried, and you have all the reasons why I love this snack. I finally learnt how to make khandvi  this Sunday and one thing is for sure: making khandvi can be a real fun project!

My first attempt at Khandvi in all its glory!


For the Khandvi rolls

1 cup gram flour (besan)
1 cup yoghurt (a little sour)
1 cup water
1 tsp turmeric powder
1/2 tsp asafoetida
Salt to taste

For tempering

2 tsps oil
1 tsp mustard seeds
1 tsp cumin seeds

A few corriander leaves for garnishing


Grease the back of a large plate. Keep this ready as it will help speeden up the spreading process later that really needs to be fast.

Combine yoghurt and water to make buttermilk. If you do not have sour yoghurt, put in 1 tsp of lemon juice. Whisk in the gram flour, the salt, the turmeric powder and the asafoetida to from a really smooth mixture. You can use your fingers to check and break down any powdery lumps. You need to make sure there are no lumps in this.

The gram flour and yoghurt mixture

Pour this mixture into a pan, turn on the flame and start stirring. After a couple of minutes when the pan has heated well, lower the flame and keep stirring. Keep stirring to ensure there are no lumps.

Heating the gram flour and yoghurt mixture

I realised after the first minute that this mixture lumps up fast. So I used a trick: I used a potato masher placed vertically such that its base touched the bottom of the pan and turned it round and round to stir it. There wasn't one single lump after that! 

Use a potato masher to ensure there are no lumps!

Keep stirring and cooking the mixture on the low flame till it achieves a thick paste-like consistency. This takes about 8-10 minutes. When I was spreading it out, I realised my mixture was a little too thick and could have done with a minute less on the flame. So, turn off the gas before it becomes of the below thick consistency.

Paste that is a tad too thick

Keep the pan on the gas even though it is turned off so that the mixture doesn't cool off too quickly. Using your spatula or a large serving spoon, quickly spread the hot paste on the back of the greased plate into a really thin layer. Speed is very important here. You need to spread out all the mixture before it cools down and becomes difficult to spread.

Spreading the mixture on the back of the dish

If it is your first time, it is okay if the layer gets thick (it will taste just as nice!). I have heard it improves with practice and as you get the hang of making it.

Let this spread mixture cool for 3-4 minutes. Cut long vertical strips of it about 2 inches in width and roll them up  (as seen in the picture above).

Heat oil and temper with the mustard seeds and the cumin seeds. Pour the tempering on the rolls. 

Garnish with corriander leaves and serve as a side dish or as a snack just by itself.


  1. The potato masher trick was awesome... oh how I miss it... now get some for me...

    1. Thanks! It just came to me! Sure will get some for you! :-) If I come there, let's do one meal in where I cook and one meal out where you take me to a restaurant of your choice. How does that sound? Till then see if you're up to making it over the weekend!