Khandvi is prepared using gram flour (besan) and other easily available ingredients such as yogurt etc. Khandvi is rolled and thereafter tempered with sesame seeds and mustard seeds. It is garnished with lots of fresh coriander, pomegranate seeds, etc. It is a very healthy dish that can be served for breakfast/tea-time or can also be packed for tiffin. Khandvi recipe is not the easiest recipe. You cannot overcook or under-cook its mixture. So, follow this recipe properly for perfect khandvi everytime.
Gram flour (besan): Regular gram flour is used to make khandvi. It is important to sift the gram flour before using it for the Khandvi recipe. However, it is a good practice to sift it for any recipe. Finer gram flour makes better khandvi. Do not use the thick besan to make khandvi.
Yogurt: Dahi is used to make the batter for khandvi. I have used regular yogurt. You can also use slightly sour yogurt, that flavor will be transferred in the khandvi too.
Water: Khandvi recipe is all about the correct proportion of gram flour, yogurt, and water.
Tempering: Mustard seeds (raie) and sesame seeds are used to temper khandvi. You can also add in curry leaves, green chilies, etc.
Garnish: There are a number of ways to garnish khandvi. I love to add pomegranate seeds, coriander, grated fresh coconut, etc. to garnish the khandvi.
If you like khandvi, we have different takes on this classic Gujarati preparation. You may like our collection of khandvi recipes. Also, we here, simply love the Gujarati breakfast recipes. Most of the recipes are gluten-free and are prepared by steaming the food. It can get healthier. The Gujarati dishes burst with many flavors, slight sweetness, some tanginess, and much more. Do check out our collection of Gujarati recipes and explore the same.
Serve khandvi with adrak wali chai for breakfast.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
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