A traditional Gujarati dish, Khandvi will make you relish it by simply looking at it. Its bright yellow appearance, smooth texture and delicious taste makes it a must-try This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Gram flour (besan), Buttermilk
Cuisine Gujarati
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Khandvi

  • 1 cup Gram flour (besan)
  • 3 cups Buttermilk
  • 1 tablespoon Refined flour (maida) tab
  • 2 teaspoons Ginger-green chilli paste
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • to taste Salt
  • 2 tbsps + for greasing Oil
  • 1 teaspoon Mustard sees
  • 1/4 teaspoon Asafoetida
  • 2 Green chillies , slit
  • 2 tablespoons Fresh coconut , scraped
  • 2 tablespoons Fresh coriander leaves , chopped


  1. Take gram flour in a bowl, add refined flour, ginger-green chilli paste, turmeric powder, chilli powder and salt and mix. Add buttermilk gradually and whisk continuously to make a smooth batter.
  2. Heat a deep non-stick pan, pour the batter into it and cook, whisking continuously, till the mixture thickens.
  3. Grease the back side of two steel thalis with some oil.
  4. Spread equal portions of the cooked batter on each greased thali into a thin layer while still hot and set aside to cool.
  5. To prepare tempering, heat 2 tablespoons oil in a non-stick pan, add mustard seeds and let them sputter. Add asafoetida and green chillies, mix and switch off heat.
  6. Pour some tempering on each thali and sprinkle coconut and coriander leaves.
  7. Cut the layer into 2 inch thick strips and roll them lightly. Pour remaining tempering over the prepared rolls.
  8. Arrange them on a serving platter and serve.