Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 1/3 cup - gram flour
  • 1/3 cup - curd
  • 1 cup - water
  • 1/2 inch piece - ginger
  • 1 - green chilli
  • 1/4 tsp - turmeric powder
  • 1/4 tsp - asafetida
  • 1/2 tsp - sugar
  • Salt for taste
  • 3 tbsp - oil
  • For tempering:
  • 1 tsp - mustard seeds
  • 1 tbsp - grated coconut
  • Coriander leaves -few sprigs

How to Make Khandvi

  • Sieve the gram flour, salt, asafoetida and turmeric powder together in a bowl.
  • Grind the ginger and chilli into a smooth paste and mix in the above flour mixture.
  • Add, beaten curd, water and sugar together into a smooth and thin batter.
  • Keep a large plate and smear oil on it.
  • Heat oil in a pan and add the prepared batter to it.
  • Keep the flame low and stir continuously until the batter is well cooked.
  • The batter would become slightly thick and glossy once it is cooked and would not stick to the walls of the pan.
  • The batter should still be in a semisolid consistency.
  • Pour the contents immediately on the greased plate and spread the batter evenly into a thin sheet using a ladle.
  • Once it is spread make even sized strips using a knife.
  • Allow it to cool for five minutes.
  • Roll each strip into spirals and place them on the serving plate.
  • Crackle mustard seeds in oil and pour them on top of the rolls and garnish with scraped coconut and finely chopped coriander leaves.
  • Recipe courtesy: 4 th sense cooking.