Khandvi is a light, healthy, and flavorful Gujarati snack made from besan (gram flour) and curd. This recipe shows you how to make two types of Khandvi using the same batter: the classic rolled version and a creative cubed variation. Ideal for quick breakfast, evening tea-time snack, or as a party appetizer, this dish is easy to make and incredibly satisfying.
The key to perfect Khandvi lies in maintaining the right proportions and continuously stirring while cooking the batter. Rolled Khandvi looks elegant and tastes melt-in-the-mouth soft, while cubed Khandvi adds a creative twist, great for those who find rolling difficult. A flavorful tempering of mustard seeds, sesame, and curry leaves enhances the taste and aroma, while garnishing with fresh coconut and coriander adds a refreshing finish.
This simple yet authentic Khandvi recipe captures the essence of traditional Indian cooking and is perfect for families seeking delicious, home-cooked snacks. Whether you’re a beginner or an experienced cook, you’ll appreciate the ease and versatility of this recipe.
Soft & Tasty Khandvi Two Ways (Rolls & Cubes)
- 1 cup gram flour besan
- 1 cup curd preferably slightly sour
- 2 cups water
- ¼ tsp turmeric powder
- ½ tsp salt adjust to taste
- 1 inch ginger + 1 green chili crushed
For Tempering:
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 tbsp sesame seeds
- 1 pinch asafoetida hing
- 1-2 chopped green chilies
- Few curry leaves
For Garnish:
- Fresh grated coconut
- Chopped coriander leaves
Make the Batter:
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In a bowl, combine besan, curd, turmeric, and salt. Mix well to avoid lumps. Gradually add 2 cups of water and whisk to form a smooth, thin batter. Add crushed ginger and green chili. Mix again.
Cook the Batter:
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Pour into a non-stick pan. Cook on medium heat, stirring continuously for 10-12 minutes until it thickens. To check, spread a thin layer on a plate—if it peels off easily, it’s ready.
Temper & Garnish:
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Heat oil. Add mustard seeds, sesame seeds, hing, green chilies, and curry leaves. Pour tempering over rolls and cubes. Garnish with coconut and coriander. Serve fresh.
