Gujarati Khandvi
Silky, delicate, melt-in-mouth rolls made of cooked chickpea flour and sour buttermilk, tempered with mustard seeds, sesame, curry leaves, and fresh grated coconut.
Ingredients
For the Khandvi Batter
- 100 g besan (gram flour)— sifted
- 100 g sour curd (yogurt)— whisked with 1 cup water into thin buttermilk (chaas)
- 1 tsp ginger-green chilli paste— strained so batter is lump-free
- 0.3 tsp turmeric powder— pale golden hue
- 1 pinch asafoetida (hing)— fine
- 0.8 tsp salt— to taste
For the Tempering & Filling
- 1 1/2 tbsp oil— for tadka
- 1 tsp mustard seeds— black
- 1 tbsp white sesame seeds (til)— nutty
- 2 whole green chillies— finely chopped
- 10 leaves curry leaves— finely chopped
- 3 tbsp fresh grated coconut— fresh
- 2 tbsp fresh coriander— chopped
Cooking Instructions
- 01
Whisk Lump-Free Batter
⏱️ 4mIn a heavy-bottomed non-stick pan, whisk besan, sour buttermilk, strained ginger-chilli paste, turmeric, hing, and salt until completely smooth without a single lump.
✓ Visual Cue: Uniform pale-yellow watery mixture - 02
Cook & Thicken on Low Heat
⏱️ 10mPlace pan on medium-low flame. Stir continuously with a wooden spatula for 8-10 minutes. The mixture will rapidly thicken and become glossy. Test doneness by spreading a spoonful on the back of a stainless steel plate; wait 1 minute. If it peels off smoothly into a roll, it is done.
✓ Visual Cue: Thick, glossy paste that leaves the sides of the pan - 03
Spread Thin on Greased Plates (Swiftly)
⏱️ 5mWorking very quickly while the paste is screaming hot, spread thin, translucent layers on the reverse side of greased large stainless steel thalis (plates) or a clean granite countertop using a flat spatula.
✓ Visual Cue: Paper-thin, glossy yellow sheets - 04
Cool, Cut & Roll
⏱️ 6mLet cool for 5 minutes. Sprinkle with grated coconut and chopped coriander. Cut into 2-inch wide strips with a knife. Gently roll each strip tightly from bottom to top into neat cylinder spirals.
✓ Visual Cue: Neat, tight yellow rolls resembling mini Swiss rolls - 05
Sizzle Tempering & Garnish
⏱️ 3mArrange khandvi rolls on a platter. Heat oil in a tadka pan, crackle mustard seeds, sesame seeds, green chillies, and curry leaves. Pour sizzling tempering over the rolls and sprinkle with more fresh coconut.
✓ Visual Cue: Silky, delicate rolls with crunchy toasted sesame and coconut
Chef's Authentic Tips
- You must spread the cooked paste immediately onto plates while it is piping hot; once it cools even slightly, it will set in the pan and tear.
- Testing a small smear on a plate is foolproof—if it rolls without sticking, your paste is perfectly cooked.
Smart Substitutions
- Use lemon juice mixed with water if sour curd is unavailable.
Serving Suggestions & Pairings
- ✓ Serve at room temperature with sweet tamarind date chutney and spicy coriander chutney.
Estimated Nutrition
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