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Gujarati khandvi Recipe

Course inidan cooking, Snack
Cuisine indian snack
Keyword Gujarati Khandvi recipe,, Khandvi recipe,, Khandvi,
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2


Ingredients for the batter:

  • 1 cup Besan
  • 1 tsp salt
  • 1 pinch Hing/asafoetida
  • 1 tbsp green chili, ginger and garlic paste
  • 1 tsp turmeric powder
  • 1/2 cup curd
  • water As required

Ingredients for stuffing:

  • 3 tbsp Grated coconut powder
  • 3 tbsp coriander leaves

Ingredients for the tampering:

  • 3 tbsp Mustard seeds
  • 2 tbsp coriander leaves
  • 1 pinch hing
  • 3 tbsp oil


Preparation of the batter:

  • Take a mixing bowl and add besan, salt, hing, turmeric powder, green chili, ginger, and garlic paste, curd to the bowl.
  • Then mix well and stir continuously to form a smooth paste. Make sure that there should not be any lumps. Add water if needed.
  • After that take a sieve and filter the batter to remove the lumps and rough parts in the batter.


  • Grease the plate or tray with oil and keep it aside near the work space.
  • Take a wide-open and thick bottomed pan and transfer the batter to the pan and cook the batter on the medium flame.
  • When the batter is getting hot keep on stirring because it starts forming lumps when it is getting hot.
  • The batter should not stick to the bottom. Cooking the batter is the tricky part of this recipe. So make sure to stir continuously.
  • Take a spoon full of batter and spread it on the greased plate and if you are able to make a roll, then the batter is ready. Or else cook the batter for little more time.
  • Above all, the batter should be cooked on the medium flame only. And continuous stirring is required to avoid lump formation.
  • When the batter is ready, transfer the batter on the greased plate immediately and spread with a spatula. It is hard to spread when the batter even a bit cold.
  • Let the batter cool down and cut the batter into stripes with a knife. Then sprinkle grated coconut leaves and chopped coriander leaves on the top.
  • After that from one edge start rolling the stripes to the other edge tightly. Repeat the same process for other rolls well.
  • If the stripes are lengthy, make two rolls with a stripe. The thickness of the stripes depends on the batter and the length depends on the greased plate.
  • Arrange all the rolls in a plate and sprinkle some grated coconut on the top.


  • Heat the oil in the pan and add mustard seeds, chopped coriander leaves and hing to the pan.
  • When the coriander leaves start changing color, then turn off the stove and pour the tampering on the Khandvi rolls and serve them with green chutney.