Khandvi (Gram Flour Rolls) is one of the popular snacks from Gujarati cuisine. These roll ups are soft and delicate. Made from besan (gram flour) and dahi (yogurt), this delicious and appetizing dish is very pocket friendly.
Khandvi is made with few ingredients that are part of every Indian pantry. Khandvi (Gram Flour Rolls) is easy and quick to prepare. Only care is to be taken while spreading the batter. You have to work really quickly while spreading the batter to get smooth and thin layer.
Tempering is also very important. It adds a lot of flavor to the dish. Garnish with fresh grated coconut and coriander. Serve with coriander and mint chutney. Follow our step by step pictures guidance to prepare this dish.
You may like to try our other similar recipes Suji Dhokla, Thepla, Khatta Dhokla, Srikhand and many more.
Yield: 3 to 4 servings
Prep time: 10 minutes
Total time: 25 minutes
Ingredients For Khandvi
1 cup besan (gram flour)
1 cup dahi (yogurt)
1 teaspoon ginger green chilli paste
A pinch of hing (asafoetida)
Salt to taste
1½ cups water
For the Tempering
1 teaspoon oil
½ teaspoon rai (mustard seeds)
1 teaspoon til (white sesame)
A spring of curry leaves
Garnish
3 tablespoons grated fresh coconut
2 tablespoons coriander chopped
A pinch of red chilli powder (optional)
Directions For Khandvi
- Grease 3 to 4 plated with oil and set aside.
- In a bowl add besan (gramflour), salt, hing, paste and dahi (yogurt). Whisk to mix well.
- Now by adding water little by little make a smooth thin batter. This should be lump free.
- Transfer this batter in a pan, switch on the heat. Now stirring continuously cook till it is thick.
- Spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.
- Roughly place ¼ of the batter in each plate and while it is hot spread this to a thin layer covering the plate. Let it cool to room temperature.
- Make 3 to 4 straight cut about 1½inch wide on each plate.
- Gently roll each stripe and place in a serving plate. I have rolled the Khandvi of two plates.
- On rest of two plated I have sprinkled some coconut and coriander and then rolled up.
For the tempering
- Heat oil in a small pan, add mustard and let it crackle.
- Add sesame and curry leaves. When sesame changes colour pour on the Khandvi.
- Sprinkle red chilli and garnish with coconut and coriander.
- Serve with green chutney.
