Updated on by Raks Anand 47 Comments
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Khandvi recipe is a guilt free Indian snack famous in Gujarat, Maharashtra prepared with gram flour and curd. With full video and step by step pictures.
This is the first time I am tasting a khandvi that too tried first time by me. This ingredients are so similar to that of Khaman, only the method is different.
Quite tricky but sure not difficult to try. But I always had a fear to try this though I wanted to try it earlier. I had a recipe written in my cookbook handwritten and passed to me by my mom.
But I was so afraid as I was thinking it would be difficult. Then how did I overcame this?
My friend Sangeeta sent me step by step pictures of the khandvi her aunt made and inspired me and gave the confidence to try. Thank you for taking time to send those pictures Sangeeta.
Now I can make this often and make it when ever somebody visits for snack time. Yes, its perfect for party as starter. Just make a green chutney and make this and everyone can pick and have chit chat along with this delicious yet guilt free authentic snack!
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5 from 1 vote
Khandvi recipe
Khandvi recipe is a guilt free Indian snack famous in Gujarat, Maharashtra prepared with gram flour and curd. With full video and step by step pictures.
Course Snack
Cuisine Indian
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Author Raks Anand
Servings 4
Cup measurements
Ingredients
- ½ cup Gram flour Besan
- ½ cup Curd
- ¾ cup Water
- ⅛ teaspoon Asafoetida
- Salt
- 1 Pinch Turmeric optional
- 3 tablespoon Coconut grated
- 3 tablespoon Coriander leaves chopped
To temper
- 2 teaspoon oil
- ½ teaspoon Mustard
- 2 pinches Asafoetida
Instructions
Take besan, curd, water, salt and asafoetida (turmeric also if adding) in a heavy bottomed pan.
Using a whisk, beat it smoothly. Heat this in medium flame with constant stirring.
Make sure you stir well until bottom as the bottom of the batter gets thickened faster.
Stir until the mixture thickens and gets cooked. It must not be too thick, just like a paste that will be easy to spread.
Do not let it over cooked, otherwise you may not be able to spread.
Keep ready – clean counter top or a cutting board smooth and plain as I have used as shown in the picture.
You also need a spatula to spread the mixture. If you are not comfortable using counter top as such, u can use aluminium foil over the counter top.
Act quickly, transfer the batter to the counter top.
If you have more batter, do it in two or three places. I used very less, so needed only one plastic cutting board. So I spread the batter thinly using the spatula.
Let it cool down completely.
Draw lines with a knife into strips. Trim the edges.
I divided the strips into two and gently rolled into khandvis.
Lastly arrange it in a tray and temper with the mustard, asafoetida and spread it over the khandvis.
Garnish with coriander and grated fresh coconut.
Video
Notes
- If the mixture gets over cooked and too thick, then you will not be able to spread properly.
- If the mixture gets cooled down, the spread will become thick and so do the khadvis too. So act quickly.
- Instead of spreading as rectangles, you can do like a dosa/ crepes and cut that too. Use a ladle to spoon the batter also a spatula to level the thick parts.
- If your batter is not cooked properly, then you cannot roll the strips and it will be sticky.
- Do not apply pressure while rolling, do it gently. otherwise it will break and wont look nice.
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Stepwise photos
1. Take besan, curd, water, salt and asafoetida (turmeric also if adding) in a heavy bottomed pan. Using a whisk, beat it smoothly. Heat this in medium flame with constant stirring.
2. Make sure you stir well until bottom as the bottom of the batter gets thickened faster. Stir until the mixture thickens and gets cooked. It must not be too thick, just like a paste that will be easy to spread. Do not let it over cooked, otherwise you may not be able to spread.
3. Keep ready – clean counter top or a cutting board smooth and plain as I have used as shown in the picture. You also need a spatula to spread the mixture. If you are not comfortable using counter top as such, u can use aluminium foil over the counter top.
4. Act quickly, transfer the batter to the counter top. If you have more batter, do it in two or three places. I used very less, so needed only one plastic cutting board. So I spread the batter thinly using the spatula. Let it cool down completely.
5. Draw lines with a knife into strips. Trim the edges. I divided the strips into two and gently rolled into khandvis.
6. Lastly arrange it in a tray and temper with the mustard, asafoetida and spread it over the khandvis. Garnish with coriander and grated fresh coconut.
Serve it with lots of fresh grated coconut garnished along with Green chutney as side dish/ Dip. Perfect tea time snack for your family too.
Other Instant snacks
- Moringa Tempura Recipe | Eggless Tempura batter
- Methi Muthiya Recipe
- Gur makhana recipe
Reader Interactions
Comments
Padmini Sridharan
super I shared Thank U
Reply
lata raja
very beautiful and self explanatory step wise pictures. I have tried also in the microwave, taking the easier way. Now this post makes me want to cook them again for snacks.
Reply
Vaishnavi
Very tasty snack. Always wanted to try this but never had the courage. Now this gives me gud encouragement to try
Reply
Hari Chandana P
This is one of my favorite Indian snacks.. These turned out really well.. Yummy 😀
Reply
Rads
Superb Job Raks...i too hav a similar recipes(tht i got from a gujju channel) but similar situation,never had a courage to try it..aft seeing ur pics..am definately gonna try...thnx...n well done!!!!
Reply
Nivedhanams Sowmya
great job raji!!! khandvi looks awesome!!
Reply
Jeevi Sharanya
sooooo appetizing...........gng to try it soon 🙂
Reply
meeta
Hi....thanks for making and enjoying this authentic gujarati snack.....I love it....making always in large qty....so I used a big plastic sheet of 2 mm thickness to spread it..
Reply
AparnaRajeshkumar
this is so easy raji ... initially we sacred to try .. but it is as easy as to make also it tastes best with green chutney,, u done so nicely
Reply
prathibha Garre
Love this snack, u made them perfect
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meeta
U can try super duper easy version of this too....chk tarla dalal website for microwave khandvi....with this qty ....it will take only 4.5 min in microwave without stirring so much.......:-)
Reply
Hema
Wow, such perfect rolls, can't take my eyes off the pictures..
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subha rajesh
Awesome clicks..
Reply
Dipti Joshi
Wow! tempting snaps! Perfectly made.
Reply
Sangeetha M
have tried this 2 times but was all failure, yours looks so perfect and cute like a bunch of yellow roses 🙂 semma clicks and pretty props...nice!
Reply
Kurinji
Wow ! superbbbbbbb clicks and yummy snack.
Reply
VineelaSiva
Nice recipe never tired and tasted.Will try it.
Reply
Gayathri Ramanan
lovely and beautiful presentation....stunning clicks....
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Chella KS Nathan
watta wow cooking raks 🙂 awesome !! it is like a art work 🙂
Reply
Anitha Harish
Hi raks...
This is the first time i am commenting.... I tried a lot of dishes from your website... It comes out so well and my husband enjoys too :P..
I tried Khandvi .... it came out as you had posted.... but while rolling it it some pieces started breaking off.. What could be the reason...???
Thanks a lot for a wonderful website.. keep rocking 😀
Reply
divya
Wow ! mouth watering here.
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Raks anand
If it's little bit thick then it breaks while rolling.
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Aathira Nair
I had completely forgotten about Khandvi... should make some tomorrow morning. thanks for reminding me!
Reply
Shama Nagarajan
delicious raji....awesome photo
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Veena Theagarajan
so tasty and tempting snack.. I also so scared to try this one.. now u have given me a boost
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sandhya sekar
vare va akka:) super starter
Reply
meenubhalla
u didnt showed the pik while filling
Reply
Preetha Ramesh
Pl give the recipe of the green chutney also .
Reply
Shukavaneshvarah
I tried the reciepe today, and could not get the batter to the correct consistency. What is the indicator to know that you have cooked it enough - it was sticky, right through... Can you please give an indicator as to the consistency? Thanks.
Reply
Preetha Soumyan
lovely pics..and which is the photo editor that you use
Reply
Shobana
Beautifully pictured! Like some one else asked, how do u edit ur pictures?
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Anonymous
I love khandvi Raks. I used to make it very often around 5 years ago as my daughter liked them a lot! I learn it from a bihari friend. I used to add kala namak in the batter and this would make it so tangy and tasty!
I love it with sweet chutney and green chutney. Lovely pics Raks.
ShobhaReply
Nagalakshmi V
dropping by after so long. the first pic is gorgeous raks 🙂
Reply
Raks anand
The colour will be different, between raw and cooked. Hope u will understand when I upload a video.
Reply
Srigeetha P
Hi,
This is first dish i tried from ur blog. I did exactly as u said. but till cooked batter was fine but after i spread it din't dry at all.. n i cudn't cut them too. I don't know mistake.. 🙁Very nice collection of recipies.. 🙂
Reply
rena anand
can i put any other cooked filling on the layer before we roll it?
Reply
Suba Shiva
i think we can add some slit green chili while poppu.. tht way there will be some spiciness.. btw i luv khandvis a lot
Reply
Corporate to Kitchen
That looks really easy to make & your pics are drool worth.
Reply
Raks anand
I have updated the video. Refer the video and try again, sure it will come out nice.
Reply
Kavita Suresh
Adding ginger and chilly paste to the batter takes it to a different level. Else, we can also add slit green chillies to the tempering. Yummy khandvies
Reply
Durga
It's one of the pressure task given to Master chef Kitchen Superstar Contest in Star plus... You have done it just like that..
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medhavi
U my it seem be easy. Wl try
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Chella KS Nathan
if anyone would have told me this i would never have even imagined making this, ure awesome and it came out damn good. more than the taste, the shaping was the one i was worried a lot about and u did not fail me :)) thanks :))
Reply
SHARMILEE J
You have nailed it!!
Super kalakita pooReply
halwits
This dish is like a gem in the king's crown. I am thankful for sharing the recipe of such lovely vegetarian dish.
Reply
chadi chadouni
great job raji!!! khandvi looks awesome!! i
Reply
Anusha Jayaraman
The dish came perfectly well when i tried the first time! And the second time flunked :/ I didnt have enough curd and added more water instead..dont know if that was the problem or should I have been mixing in heat for much longer time.
Reply
