Khandvi is a classic Gujarati snack known for its soft, silky texture and mild tangy taste. It is made by slow-cooking a smooth batter of besan and buttermilk until perfectly thick, then spreading it thin and rolling it into delicate spirals. Khandvi is lightly tempered with mustard seeds, curry leaves, and sesame seeds, which adds aroma without making it oily. Since it is steamed and low in fat, khandvi is a healthy tea-time snack, often served during festivals, family gatherings, and special occasions across Gujarat and Maharashtra.
Ingredients
- Besan (gram flour) – 1 cup
- Buttermilk – 1 cup
- Water – 1 cup
- Turmeric powder – ¼ tsp
- Ginger paste – 1 tsp
- Green chilli paste – ½ tsp (optional)
- Salt – to taste
For Tempering
- Oil – 2 tbsp
- Mustard seeds – 1 tsp
- Sesame seeds – 1 tsp
- Curry leaves – few
- Green chillies – 2 (slit)
For Garnish
- Fresh coriander leaves – finely chopped
- Grated coconut – optional
Preparation Method
- In a bowl, add besan, buttermilk, water, turmeric, ginger paste, green chilli paste, and salt.
- Whisk well to remove lumps and get a smooth batter.
- Pour the mixture into a heavy-bottom pan and cook on low flame.
- Stir continuously to avoid lumps.
- Cook until the mixture becomes thick and leaves the sides of the pan.
- Quickly spread a thin layer of the mixture on the back of a greased plate or steel surface.
- Let it cool for 5 minutes.
- Cut into long strips and gently roll them.
Tempering
- Heat oil in a small pan.
- Add mustard seeds and let them splutter.
- Add sesame seeds, green chillies, and curry leaves.
- Pour this tempering evenly over the rolled khandvi.
Garnishing & Serving
- Garnish with chopped coriander and grated coconut.
- Serve fresh with green chutney.
Tips
- Always cook on low flame and stir continuously.
- Spread immediately while the mixture is hot.
- Test by spreading a small portion first.
Health Benefits
- High in protein from besan
- Light, steamed, and easy to digest
- Low in oil and healthy snack option