Khandvi
Recipe GLPRf3156f1892be81
Khandvi is a traditional Gujarati delicacy made from a smooth chickpea flour batter that is cooked until thick, then spread thinly, rolled into elegant spirals, and topped with a fragrant tempering of mustard seeds, cumin, sesame, and aromatic herbs. This gluten-free, lacto-ovo vegetarian appetizer or side dish offers a tender, savory bite with subtle spice and a creamy yogurt base.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
½ cup Chickpea flour (besan)
½ cup Sour yogurt
¾ cup Water
1½ tablespoons Oil
to taste Salt
a pinch Asafetida (hing)
¼ teaspoon Turmeric powder
½ teaspoon Ginger paste
2-3 drops Lemon juice
½ teaspoon Mustard seeds
½ teaspoon Cumin seeds
½ teaspoon Sesame seeds
2 whole, chopped finely Green chilies
10 whole Curry leaves
1 tablespoon Fresh cilantro, chopped
1 tablespoon Desiccated coconut
Directions
Lightly grease a large aluminum foil-lined surface or the back of a large flat plate with a small amount of oil. Set aside. Sift the chickpea flour into a mixing bowl to remove any lumps.
Add salt, asafetida, turmeric powder, and ginger paste to the sifted flour. Mix thoroughly to combine all dry ingredients evenly.
Pour in the sour yogurt and lemon juice. Whisk vigorously with a wire whisk until you form a thick paste without lumps.
Add water gradually, a little at a time, while whisking continuously to create a smooth, lump-free batter with a thick pourable consistency.
Transfer the batter to a heavy-bottomed pan over low heat. Stir constantly with a spatula for 5–6 minutes, scraping the bottom and sides to prevent sticking and lumps. The batter is ready when it becomes very thick and holds its shape but is not runny. Work quickly once cooked.
Immediately spread the warm batter evenly onto the prepared oiled surface using the back of a spatula, creating the thinnest layer possible. Work fast, as the batter hardens quickly as it cools.
Allow the spread batter to cool for 3–4 minutes until it is set but still pliable. Using a knife, cut the batter into straight strips approximately 1 ½ inches wide. Carefully roll each strip tightly into a spiral roll and place on a serving plate.
Heat the oil in a small pan over medium heat. Once hot and shimmering, add the mustard seeds and allow them to pop for 10–15 seconds. Then add the cumin seeds and sesame seeds, stirring gently until they sizzle and become fragrant, about 20 seconds.
Add the chopped green chilies and curry leaves to the pan. Immediately remove from heat. Using a spoon, carefully pour the hot seasoned oil mixture over each khandvi roll. Garnish with desiccated coconut and chopped cilantro. Serve warm.
