Khandvi recipe-Gujarathi snack


Khandvi is a traditional Gujarathi snack,perfect for breakfast or evening snack.It is prepared with besan flour and butter milk then tempered with few spices that gives out such nice flavor to them.The addition of grated coconut and chopped coriander leaves makes it absolutely delicious.
A mouth watering healthy snack,so soft that it just melts in your mouth.Serve them with green chutney and a cup of tea or a glass of fresh fruit juices.




khandvi recipe


1/2 cup besan flour (chickpea flour)

1/2 cup curd

3/4 cup water

3 tsp grated coconut

3 tsp chopped coriander leaves

1/4 tsp turmeric powder

A pinch of asafoetida

Salt to taste


1 tsp oil

1/2 tsp mustard seeds

1/2 green chilies (finely chopped)

A sprig of curry leaves


In a mixing bowl add besan flour,turmeric powder,hing ,salt and mix well.

add hing,salt,turmeric

Add curd,water and whisk them in your mixie.Add it to the besan flour mixture.

whisk the curd

Mix them well without any lumps and transfer it to the cooking pan.Switch on the flame to medium and stir constantly.

add it to a pan

After 2 minutes,reduce the flame to low and stir constantly.The batter starts to thicken,keep stirring until the mixture forms a soft jelly like in consistency.

cook for 10-13mins

Grease a plate and keep checking for the right consistency to roll.When you lift the ladle with the batter they should neither fall nor stick firmly to the ladle.They should be in a consistency that they are about to fall from the ladle.Refer pic 1 in the collage below.

it should hold the laddle

Transfer it to a greased surface and spread as thin and quick as possible with a flat spatula.Let it cool for 2-3 minute and make even shaped strips.Sprinkle some grated coconuts and coriander leaves over the surface.

spread evenly

Cut the edges to get uniform shaped khandvis and roll the strips gently , slowly and carefully.Finally arrange them in your serving plate.

roll them

Heat oil in a pan ,add the items under to temper column and spread it over the Khandvis.


Serve with green chutney for evening snack.



I have added a pinch of yellow food color for the color was not that good for the pics.

If the batter is too thick and cooked for a long time,You cannot spread them and will break while rolling.

If the batter is thin and under cooked ,you cannot roll them to swirls.

You can also use asafoetida and sesame seeds for tempering.


17 thoughts on “Khandvi recipe-Gujarathi snack

    1. Thank you..Yeah ,I have added yellow food colour for the colour of the turmeric wasn’t sufficient for the photography..I have already specified that at the end of the post in TIPS column.Curd is produced naturally by adding lactic acid bacteria to raw milk…

      Liked by 1 person

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