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  • Writer's pictureKomal Soni

Gujarati Khandvi



Combine the following ingredients in a bowl and mix well using a whisker:

  • 1 cup gram flour

  • 3 cup buttermilk

  • 1 teaspoon chili paste

  • 1 teaspoon ginger paste

  • 1 teaspoon salt

  • 1/2 teaspoon turmeric powder

  • 1/4 teaspoon asafetida


  • 2 tablespoons oil

  • 1 teaspoon black mustard seeds

  • 2 tablespoons sesame seeds

  • 1 teaspoon green chilies, thin sliced or chopped

  • 2 tablespoons of water

  • Pinch of red chili powder for garnish

  • Chopped coriander for garnish

  • Shredded coconut for garnish (optional)


  • In a wok, pour the batter and turn on the heat.

  • Stir the batter continuously for about 5-7 minutes.

  • Once the batter reaches a thick consistency, turn off the heat.

  • Grease the back side of the plates or grease the clean kitchen top with a little oil and spread the thickened batter. (Make sure the batter applied is not too thick or the khandvis won't roll.)

  • Let it cool for 10 minutes. Cut long strips with a knife, roll and set them in a serving plate.


  • In a small pan add oil, mustard seeds, sesame seeds, chilies and water.

  • Pour evenly over the khandvi.

  • Garnish with red chili powder, chopped coriander and shredded coconut (if using) and serve.

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