I am always fascinated by Gujarati dishes, some are rich and some are very simple. Gujarati dishes have such cute names too, dhokla, khandvi, handvo, undhiyo, thepla etc. I have always loved khandvi and it was one of the first Gujarati dishes I tried a long time ago. These are so soft and flavourful, I can imagine gulping down a few right now.
Khandvi is made with a simple besan and curd batter, cooked till smooth. This batter is then spread out on a plate and topped with freshly grated coconut and coriander leaves. This is then cut into long strips and rolled into a small roll. On top, goes a simple flavourful tadka making khandvi delicious and ready to serve.
These taste so good at tea-time and they take no time at all to make. I use slightly sour curd/yogurt but you can also use regular curd but the sourness makes the khandvi taste really good. I add crushed ginger and green chilli to give a nice kick but you can skip it or add more if you want. So why wait, go make that masala tea and also these tasty khandvi to go with your tea.
Try more Gujarati recipes:
Gujarati Kadhi
Methi Thepla
Lauki Thepla
Khaman Dhokla etc.
- ½ Cup besan
- ½ Cup sour yogurt/curd
- Salt to taste
- ¼ Tsp turmeric
- 1 Tsp crushed ginger-green chilli
- 1 Cup water or as required
- 1 Tsp oil
- ½ Tsp mustard
- 5-6 chopped curry leaves
- 1 pinch hing
- ½ Cup grated freshly grated coconut
- Chopped coriander to garnish
- In a bowl, add besan
- Pour sour curd into the besan along with a cup of water
- Whisk everything together and ensure there are no lumps
- Crush ginger and green chilli into a coarse paste and add it to the mixture
- Season with salt and add a little turmeric and mix well
- In a pan, add little oil and pour the besan mixture
- Bring it to heat on low flame and keep stirring
- The mixture starts to thicken after 3-4 minutes
- Keep on stirring the mixture until it leaves the sides of the pan and turns glossy
- Grease the back of a flat plate and add a big dollop of besan mixture
- Spread the mixture with a spoon into a thin layer
- Sprinkle grated coconut and chopped coriander all over
- With the edge of a knife, make 2 inch wide cuts along one direction
- Roll the khandvi carefully as shown in the image
- Make other rolls in a similar way
- In a small pan, heat oil and make tadka with mustard, curry leaves and hing
- Pour the tadka all over the khandvi
- Serve immediately as a snack
You can make this with regular yogurt/curd
Do not put besan into the liquid. Instead, add liquid to besan which will avoid lumps
Khandvi Stepwise:
In a bowl, add besan
Pour sour curd into the besan along with a cup of water
Whisk everything together and ensure there are no lumps
Crush ginger and green chilli into a coarse paste and add it to the mixture
Season with salt and add a little turmeric and mix well
In a pan, add little oil and pour the besan mixture
Bring it to heat on low flame and keep stirring
The mixture starts to thicken after 3-4 minutes
Keep on stirring the mixture until it leaves the sides of the pan and turns glossy
Grease the back of a flat plate and add a big dollop of besan mixture
Spread the mixture with a spoon into a thin layer
Sprinkle grated coconut and chopped coriander all over
With the edge of a knife, make 2 inch wide cuts along one direction
Roll the khandvi carefully as shown in the image
Make other rolls in a similar way
In a small pan, heat oil and make tadka with mustard, curry leaves and hing
Pour the tadka all over the khandvi
Serve immediately as a snack
