• Prep Time
    40 mins
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Tried making khandvi like my grandma, perhaps not as good as her, but according to my mom, this was excellent. Let me know what you think ? Love M #ChefMeghna #Khandvi #KhandviRecipe #gujaratifood #NewIdeas #Recipe #RecipeShare #Cooking #IndianFoodBlogger #FoodBlog #IndianFoodies #Spicy #Tasty #DelhiFoodies #BachelorsRecipes #DelhiFoodies #IFoundAwesom #IVadaPav #StreetFoodIndia #GoodFoodIndia #IndainFood #MumbaiEats #MumbaiFood #GujaratFood #AhmedabadFoodie #MumbaiFoodie #healthyfood


3/4th cup Besan (Chickpeas flour)
1/2 tsp Haldi Powder (Turmeric powder)
A pinch of Hing (Asafoetida)
1 cup Khatta Dahin (Sour curd)
1.5 cup water
1 tbs oil
1 tsp rai ke daane (Mustard Seeds)
A pinch of asafoetida (Hing Powder)
Green chillies sliced
Green curry leaves
Fresh coconut
Coriander leaves


Take 3/4th cup besan
add 1/2 tsp Haldi Powder (Turmeric powder)
A pinch of Hing (Asafoetida)
We are making Jain version, so not adding ginger
Add 1 cup sour curd
Mix well
Add 1.5 cup water gradually
Mix well
Add salt per taste
Time to cook the batter
Heat up pan at medium flame
Pour batter into the pan
Keep stirring else it will stick to bottom or develop lumps
Keep cooking & stirring for 10 minutes till batter gets thickened
How to check batter is ready ?
Apply batter on a greased bottom of a steel bowl / dish
Leave for some time
If doesn’t roll, then cook and stir for 2-3 minutes more
Test again
Batter is ready
We are ready to roll Khandvi
Take a steel dish apply oil on both sides
Spread thick batter with spatula and hands
Make cuts with knife on the spread batter
And roll Khandvi
The dish should look clean once you roll it
Next prepare tempering (tadka)
In a pan, take 1 tbs oil
Add 1 tsp Mustard Seeds
Add a pinch of asafoetida
As you hear crackling sound, add few green chillis sliced
Add green curry leaves
Toss the tempering & drizzle on Khandvi
Sprinkle fresh coconut & coriander leaves
Enjoy Khandvi

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