4 person


1. 1 cup besan (bengal gram flour)
2. 1 cup curd (dahi)
3. a pinch of asafoetida (hing)
4. 2 to 3 drops of lemon juice
5. 1/4 tsp turmeric powder (haldi)
6. 2 tsp ginger-green chilli paste
7. salt to taste
8. oil for greasing
9.2 tsp oil
10. 1 tsp mustard seeds ( rai / sarson)
11. 1 tsp sesame seeds (til)
12. 1/4 tsp asafoetida (hing)

For The Garnish

1. 2 tbsp freshly grated coconut
2. 2 tbsp finely chopped coriander (dhania)


1. To make khandvi, grease 3 thalis (10” diameter each) lightly with oil on both the sides and keep aside.
2. Combine the curds and 1½ cups of water in a deep bowl, mix well and keep aside.
3. Combine the besan, curds-water mixture, asafoetida, lemon juice, turmeric powder, ginger-green chilli paste and salt in a deep non-stick pan and mix well using a whisk till no lumps remain to make a smooth mixture.
4. Switch on the flame and cook on a slow flame for 9 minutes, while stirring continuously or till it thickens.
5. Spread a spoonful of the batter on a greased thali, wait for a few seconds and try to roll it up. If it doesn’t roll then cook for 1 more minute and then check once more if it gets rolled perfectly.
6. While it is still hot, pour little portions of the mixture on the insides of 3 greased thalis and spread the mixture in a circular motion into a thin layer using a vati.
7. Turn all the 3 thalis and spread the remaining mixture on their back sides as in step 6.
8. Allow them to cool for 5 to 10 minutes and roll them up tightly.
9. Cut each khandvi roll into 6 equal pieces and keep aside.
10. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
11. When the seeds crackle, add the sesame seeds, asafoetida and sauté on a medium flame for a few seconds.
12. Pour the tempering over the khandvis.
13. Garnish the khandvis with coconut and coriander and serve.