How to make khandvi at home?

Khandvi—a delicate, savory Gujarati snack made from gram flour and yogurt—is the perfect combination of minimal ingredients, maximum technique, and melt-in-the-mouth texture. These golden yellow rolls are soft, slightly tangy, and topped with a crackling tempering of mustard seeds, curry leaves, and coconut. Often considered tricky to master, khandvi is surprisingly simple to make at home once you know the key ratios and timing. Here’s your complete guide to making soft, perfect khandvi in your own kitchen.

What Is Khandvi?

Khandvi, also known as patuli or surali chi vadi in Maharashtra, is a popular steamed snack made by cooking a smooth batter of besan (gram flour) and curd, spreading it into a thin layer, and rolling it up once set. It’s:

• Naturally gluten-free and light

• Packed with protein and fiber

• Mildly spiced and incredibly elegant in presentation

• A favorite teatime or party snack

Despite its minimalist ingredients, the success of khandvi lies in precision—right batter consistency, timing, and quick rolling.

Ingredients for Homemade Khandvi

• 1 cup besan (gram flour)

• 1 cup sour curd or yogurt

• 2½ cups water

• ½ tsp turmeric powder

• ½ tsp ginger-green chili paste

• Salt to taste

• 1 tsp oil (for greasing surfaces)

For tempering:

• 1 tbsp oil

• 1 tsp mustard seeds

• 1 tsp sesame seeds (optional)

• A few curry leaves

• A pinch of asafoetida (hing)

For garnish:

• Grated fresh coconut

• Chopped coriander leaves

How to Make Khandvi at Home: Step-by-Step

1. Prepare the Batter

• In a large bowl, whisk together besan, yogurt, water, turmeric, chili-ginger paste, and salt

• Ensure no lumps remain; use a hand whisk or blender for a smooth consistency

• Transfer the mixture to a non-stick pan

2. Cook the Batter

• Cook the batter on low-medium heat, stirring continuously

• Stir in a single direction using a silicone spatula or wooden spoon

• After 7–10 minutes, the batter will begin to thicken and leave the sides

• To test: spread a small portion on a steel plate and try rolling after 1 minute. If it peels clean and rolls without breaking, it's ready

3. Spread Quickly

• While hot, spread the batter into a thin layer on greased surfaces (steel thalis, kitchen counter, or baking sheets)

• Use a spatula or back of a flat bowl to spread evenly; thickness should be less than 2 mm

• Let it cool for 5 minutes

4. Cut and Roll

• Once set, cut into 1.5-inch wide strips using a knife or pizza cutter

• Gently roll each strip into spirals

• Place on a serving plate, seam side down

5. Temper and Garnish

• Heat oil in a small pan; add mustard seeds, sesame seeds, curry leaves, and hing

• Pour the tempering over the rolled khandvi

• Garnish with grated coconut and chopped coriander

• Serve warm or at room temperature

Tips for Perfect Khandvi Every Time

• Use slightly sour curd for that authentic tangy flavor

• Cook the batter on low flame, stirring continuously to avoid lumps

• Grease surfaces ahead of time—the batter sets fast

• Don’t wait too long to spread—hot batter gives best results

• If using a microwave or instant pot, stir often to avoid overcooking

Common Khandvi Problems and Fixes

Quick Variations to Try

Stuffed Khandvi: Add a layer of spiced paneer, coconut, or coriander chutney before rolling for a flavorful twist
Palak Khandvi: Blend spinach into the batter for a green, iron-rich variation
Khandvi Bites with Chutney Drizzle: Cut into mini rolls and serve topped with mint chutney and pomegranate seeds
Baked Khandvi Cups: Place rolls in muffin liners, top with cheese, and bake for a fusion party starter

Serving Suggestions

• Serve as a standalone snack with masala chai

• Add to a Gujarati farsan platter with dhokla and patra

• Pack in lunchboxes as a light, mess-free finger food

• Pair with tamarind-date chutney or mint-yogurt dip for extra zing

Storage and Make-Ahead Tips

• Store in an airtight container in the fridge for up to 2 days

• Do not freeze—khandvi rolls lose texture after thawing

• You can prepare the batter ahead, refrigerate, and cook just before serving

• Reheat gently in a steamer or microwave before serving

Nutrition Facts (Approx per 4–5 pieces)

• Calories: 90–110

• Protein: 4g

• Carbs: 10g

• Fat: 4g

• Rich in: fiber, folate, and plant-based protein

Summary

Mastering how to make khandvi at home is all about technique, not complexity. With just a handful of ingredients—besan, curd, and spices—you can create a snack that’s soft, elegant, and bursting with flavor. Once you get the hang of cooking and rolling the batter, the possibilities are endless. Whether you're serving guests or treating yourself to a light yet satisfying dish, homemade khandvi delivers on all fronts—flavor, texture, and that undeniable Gujarati charm. So roll up your sleeves and roll out your own batch of this classic delight—your kitchen will thank you.