Khandvi Recipe (Gujarati Besan Roll)
Silky, tangy Gujarati khandvi rolls made from besan and yogurt — a classic tea-time snack with a foolproof plate-test method and troubleshooting guide.
Equipment
- Heavy-bottomed non-stick pan
- Flat steel plate (thali) or marble board for spreading
Ingredients
For the batter
- 1 cup besan chickpea flour / gram flour
- 1 cup sour yogurt dahi
- 1½ cups water
- ½ tsp turmeric powder
- ½ tsp ginger-green chili paste adjust to taste
- Salt to taste
- 1 tsp oil for greasing surfaces
For the tadka (tempering)
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 8–10 curry leaves
- 1 pinch asafoetida hing
Garnish
- 2 tbsp freshly grated coconut
- 2 tbsp fresh coriander finely chopped
Instructions
Prep surfaces
- Grease your rolling surfaces (steel thali, marble board, or aluminum foil) with a thin film of oil before you start cooking. You cannot do this step after the batter is ready — speed is essential once the batter is cooked.
Make the batter
- Whisk together besan, yogurt, water, turmeric, ginger-chili paste, and salt until completely smooth with no lumps. Pass through a fine sieve if needed.
Cook the batter
- Pour the batter into a heavy-bottomed non-stick pan over low-medium heat. Stir continuously in one direction the entire time — do not stop.
- Cook for 7–10 minutes until the batter thickens noticeably and pulls away from the sides of the pan. It should look like very thick porridge.
Plate test (readiness check)
- Spread a small spoonful of batter thinly on one corner of your pre-greased surface. Wait 30–45 seconds, then try to roll it with your fingers.
- If it peels cleanly and rolls without cracking, the batter is ready — take it off the heat immediately. If it tears or sticks, cook for 1–2 more minutes and test again.
Spread and roll
- Working quickly, pour the hot batter onto your greased surfaces in a thin stream. Spread as thin as possible (under 2mm) using a flat spatula or the back of a bowl.
- Let cool for 3–5 minutes until the surface looks matte and feels set to the touch.
- Cut into strips about 1.5–2 inches wide. Roll each strip tightly from one end, pressing gently as you go.
Temper and garnish
- Heat 1 tbsp oil in a small pan. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, and hing — stand back, the leaves will crackle.
- Pour the tadka over the rolled khandvi immediately. Finish with grated coconut and fresh coriander.
Notes
Yogurt tip: Use slightly sour yogurt for the best flavour and texture. If your yogurt is fresh and sweet, add 1 tsp lemon juice to the batter.
Speed tip: The batter stiffens fast once off the heat. Have all surfaces greased and ready before you start cooking.
Thin layers = silky rolls: Spread as thin as possible — aim for nearly translucent. Thick layers produce dense, chewy rolls.
Vegan option: Use thick coconut yogurt or soy yogurt in place of dairy yogurt.
Kid-friendly: Omit or reduce the green chili for a milder version.
Storage: Store in an airtight container in the refrigerator for up to 2 days. Bring to room temperature for 15–20 minutes before serving. Do not microwave.
Tried this recipe?Let us know how it was!