by Khandvi is a delicate, rolled snack from Gujarat, India, celebrated for its smooth, silky texture and subtle tangy-spicy flavor. Made from gram flour (besan) and yogurt, this steamed delicacy is both light and nutritious, making it a perfect appetizer, snack, or side dish. If you’re ready to master this iconic Gujarati treat, this detailed Khandvi recipe will walk you through every step to achieve those perfect rolls. Let’s get started!
Prep Time
- 10 minutes
(Includes gathering ingredients and preparing surfaces)
Cook Time
- 20 minutes
(Cooking and rolling the khandvi)
Total Time
- 30 minutes
(Quick and simple, with no fermentation required!)
Detailed Nutrition Facts (For the Entire Recipe)
This recipe serves approximately 4 people (about 20-25 rolls). Nutritional values are approximate and based on the ingredients listed below:
- Calories: 650 kcal
- Protein: 25g
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Carbohydrates: 95g
- Dietary Fiber: 10g
- Sugars: 12g (from yogurt and tempering sugar)
- Sodium: 1600mg (varies based on salt content)
- Cholesterol: 5mg (minimal, from yogurt)
- Vitamins and Minerals:
- Iron: 18% of Daily Value (DV)
- Calcium: 15% of DV (from yogurt)
- Vitamin C: 10% of DV (from green chilies and lemon juice)
Note: Values may vary slightly based on portion size and specific ingredient brands.
Ingredients
For the Khandvi Batter:
- 1 cup besan (gram flour) – sifted for a silky texture
- 1 cup curd (yogurt) – preferably sour, whisked smooth
- 2 cups water – to create a thin, runny batter
- 1 teaspoon ginger paste – or finely grated fresh ginger
- 1 teaspoon green chili paste – or 1-2 finely chopped green chilies (adjust to taste)
- 1/2 teaspoon turmeric powder – for a bright yellow hue
- 1 teaspoon salt – or to taste
- 1 tablespoon lemon juice – for a tangy finish
For the Tempering (Tadka):
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon sesame seeds – optional, for crunch
- 8-10 curry leaves – fresh or dried
- 2-3 green chilies – slit lengthwise
- 2 tablespoons fresh coconut – grated, for garnish
- 2 tablespoons fresh coriander leaves – finely chopped for garnish
Equipment Needed:
- Large non-stick pan or kadhai
- Flat surface (like a steel thali, plate, or clean countertop) – greased lightly
- Whisk and spatula
- Small pan for tempering
Step-by-Step Recipe
Step 1: Prepare the Batter
- In a mixing bowl, combine 1 cup sifted besan, 1 cup whisked curd, and 2 cups water.
- Add 1 teaspoon ginger paste, 1 teaspoon green chili paste, 1/2 teaspoon turmeric powder, 1 teaspoon salt, and 1 tablespoon lemon juice.
- Whisk thoroughly until you get a smooth, lump-free batter. The consistency should be thin and runny, unlike dhokla batter.
Step 2: Cook the Batter
- Pour the batter into a large non-stick pan or kadhai and place it on medium heat.
- Stir continuously with a spatula to prevent lumps and sticking. This is crucial!
- Cook for 10-15 minutes until the batter thickens into a glossy, paste-like consistency. You’ll know it’s ready when it coats the spatula and pulls away from the pan.
- Test readiness: Spread a small spoonful on a greased surface – if it sets and rolls easily after cooling for a minute, it’s perfect.
Step 3: Spread and Roll
- Lightly grease a flat surface (like a steel thali or countertop) with a few drops of oil.
- Working quickly, pour a ladleful of the hot batter onto the surface and spread it thinly using a spatula. Aim for an even layer about 1-2 mm thick.
- Let it cool for 2-3 minutes until it sets.
- Using a knife, cut the spread batter into strips (about 2 inches wide).
- Carefully roll each strip tightly from one end to the other. Place the rolls on a serving plate. Repeat until all batter is used.
Step 4: Prepare the Tempering
- Heat 2 tablespoons vegetable oil in a small pan over medium heat.
- Add 1 teaspoon mustard seeds and let them splutter.
- Add 1 teaspoon cumin seeds, 1 teaspoon sesame seeds (optional), 8-10 curry leaves, and 2-3 slit green chilies. Sauté for 30 seconds until fragrant.
- Turn off the heat and pour the tempering evenly over the khandvi rolls.
Step 5: Garnish and Serve
- Sprinkle 2 tablespoons grated fresh coconut and 2 tablespoons finely chopped coriander leaves over the rolls for a fresh, vibrant touch.
- Serve at room temperature with green chutney or enjoy as is for a light, flavorful snack!
Benefits of Khandvi
Khandvi isn’t just a culinary delight – it’s a powerhouse of nutrition! Here’s why it’s a fantastic addition to your diet:
- Protein-Rich: Gram flour and yogurt provide a healthy dose of plant-based protein, great for muscle repair and energy.
- Low-Calorie Snack: Steamed and light, khandvi is perfect for those watching their calorie intake.
- Good for Digestion: Yogurt adds probiotics, while besan’s fiber supports a healthy gut.
- Gluten-Free: Naturally free of gluten, making it suitable for gluten-sensitive individuals.
- Antioxidant Boost: Turmeric, curry leaves, and green chilies offer anti-inflammatory and antioxidant properties.
- Low in Fat: Minimal oil usage keeps it heart-friendly and light.
