Khandvi | How To Make Khandvi

Last Updated: May 27, 2025

Khandvi Recipe, Gujarati

It is a healthy and light option for your meal as it is rich in protein and easy to digest. This quick and simple snack recipe is prepared by setting a gram flour mixture. These soft, rolled pieces are enjoyed on their own but taste exceptionally great with tomato ketchup or sweet tamarind chutney. Don’t forget to garnish with fresh coriander and grated coconut for a mouth-watering moment.

Table of Contents hide

1 Khandvi Video Recipe

2 How To Make Khandvi With Step By Step Photo

3 Recipe Card For Khandvi Recipe

4 Ingredients

5 Notes

Khandvi | How To Make Khandvi – Easy Snacks Recipe with step-by-step photo and video instructions. These gram flour-based snack recipes are very popular in Gujarat and Maharashtra and are similar to Dhokla but with a unique roll shape and soft texture. This is another way of using besan to make an easy, healthy, and tempting snack that’s quick to prepare and looks beautiful too.

I always like to add my personal touch to every dish using different masalas, so tried various Gujarati and Maharashtrian snacks too. Make sure to make every dish visually appealing by garnishing it properly. I will be trying more besan-based recipes soon, but my recent go-to has been Khandvi. I think many people are bored of the usual pakoras or chillas, so this rolled Khandvi recipe can be a refreshing twist to besan snacks. One of the best things about this recipe is that it is quick to make and doesn’t need any hard-to-find ingredients. Just cook, roll, and temper with grated coconut, mustard seeds, and curry leaves.

Khandvi Video Recipe

Moreover, I will share some easy and important tips and tricks while preparing Khandvi at home. Firstly, the batter must be lump-free and smooth to get perfect thin rolls. For an easy and quick option, use a whisk or blend the batter if needed. Secondly, be quick while spreading the cooked batter on the plate, as it sets fast and won’t roll well once cooled. Thirdly, don’t forget to garnish it with fresh coriander and a generous tempering of mustard seeds, curry leaves, and grated coconut to elevate the flavor. Lastly, it can be stored in an airtight container in the fridge for up to 1 day. Just serve cold or let it sit at room temperature before eating.

Furthermore, I recommend you check my other snack recipes with this post of khandvi recipe. It includes recipes like suji balls, matar snacks, and chilli garlic maggi recipe. In addition, do visit my other related recipes like,

How To Make Khandvi With Step By Step Photo

Firstly, take a mixer jar, add ½ cup besan, ½ cup curd, and 1 cup water.

2. Now add 1 inch ginger, 2 green chillies, ½ tsp salt, ¼ tsp turmeric, and blend it.

3. After blending, strain it into a pan and heat it.

4. Keeping the flame on medium, stir continuously and make it lump-free.

5. Cook for 4-5 minutes or until it thickens, and turn the flame to low.

6. After being perfectly cooked, turn off the flame.

7. Immediately pour it on a plate or a flat surface and spread it to form a thin layer. Let it rest for 5-7 minutes.

8. Meanwhile, heat 1 tbsp of oil in a pan. Add ½ tsp mustard seeds, 10-12 curry leaves, and 3 tbsp grated coconut.

9. Cook for 1-2 minutes on a low flame. Add a pinch of salt and mix well.

10. Filling is ready, turn off the flame, and let it cool.

11. After 5-7 minutes, make equal cuts horizontally using a knife. Spread the prepared filling and sprinkle some chopped coriander over it.

12. Roll it one by one carefully as shown.

13. Finally, enjoy khandvi with tomato ketchup.

Recipe Card For Khandvi Recipe

Khandvi | How To Make Khandvi

Yum Spoonfuls

Soft, tangy, and melt-in-the-mouth — this classic Khandvi recipe brings the perfect balance of flavor and texture to your plate!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Snack

Cuisine Indian

Servings 4

Ingredients

For Khandvi

½ cup besan
½ cup curd
1 cup water
1 inch ginger
2 green chilli
½ tsp salt
¼ tsp turmeric powder

For Filling

1 tbsp oil
½ tsp mustard seeds
10-12 curry leaves
3 tbsp coconut grated
salt a pinch
some coriander chopped

Instructions

Firstly, take a mixer jar, add ½ cup besan, ½ cup curd, and 1 cup water.
Now add 1 inch ginger, 2 green chillies, ½ tsp salt, ¼ tsp turmeric, and blend it.
After blending, strain it into a pan and heat it.
Keeping the flame on medium, stir continuously and make it lump-free.
Cook for 4-5 minutes or until it thickens, and turn the flame to low.
After being perfectly cooked, turn off the flame.
Immediately pour it on a plate or a flat surface and spread it to form a thin layer. Let it rest for 5-7 minutes.
Meanwhile, heat 1 tbsp of oil in a pan. Add ½ tsp mustard seeds, 10-12 curry leaves, and 3 tbsp grated coconut.
Cook for 1-2 minutes on a low flame. Add a pinch of salt and mix well.
Filling is ready, turn off the flame, and let it cool.
After 5-7 minutes, make equal cuts horizontally using a knife. Spread the prepared filling and sprinkle some chopped coriander over it.
Roll it one by one carefully as shown.
Finally, enjoy khandvi with tomato ketchup.

Video

Notes

Firstly, make sure to cook the batter on a low flame while stirring continuously to avoid lumps.
Also, adding a little ginger-green chilli paste enhances the flavor.
Furthermore, tempering with mustard seeds and curry leaves improves both taste and appearance.
Finally, Khandvi tastes best when rolled thin and garnished with fresh coriander and coconut.

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