Authentic Homemade Gujarati Khandvi Recipe

Ingredients

1 cup Gram flour (Besan)
3 cups Buttermilk
1 teaspoon Turmeric powder
1/2 teaspoon Asafoetida (Hing)
Salt to taste
2 tablespoons Oil
1 teaspoon Mustard seeds
1 teaspoon Sesame seeds
2 Green chillies, finely chopped
1 inch Ginger, grated
1/4 cup Fresh coriander, finely chopped
1/4 cup Freshly grated coconut

Steps and instructions

In a large bowl, mix the gram flour, buttermilk, turmeric powder, asafoetida, and salt to create a smooth mixture. Make sure there are no lumps.
Pour this mixture into a non-stick pan and cook over medium heat, stirring continuously until it thickens. This should take about 10-15 minutes.
Quickly spread a spoonful of the mixture on the back of a greased flat plate or a clean kitchen counter and let it cool for a few minutes.
Once cooled, cut into strips and roll them tightly. Arrange these rolls side by side on a serving platter.
For the tempering, heat the oil in a small pan, add the mustard seeds and sesame seeds. Once they start to splutter, add the chopped green chillies and grated ginger. Cook for a minute and then pour this tempering over the Khandvi rolls.
Garnish with finely chopped fresh coriander and grated coconut before serving.

Tools for making

Mixing Bowl - A large bowl to mix the gram flour and buttermilk to create the batter.
Non-stick Pan - Used to cook the batter mixture over medium heat.
Flat Plate - A greased plate used to spread and cool the cooked batter mixture before cutting into strips.
Knife - Used to cut the cooled batter into strips.
Serving Platter - A platter to arrange the rolled Khandvi strips for serving.
Small Pan - Used to heat oil and prepare the tempering.
Spatula - A utensil for stirring and spreading the batter mixture.

Recipe variations

Instead of gram flour, you can try using chickpea flour as a variation.
For a gluten-free option, replace the gram flour with a gluten-free flour like rice flour or millet flour.
Add a twist by incorporating finely chopped vegetables like carrots, bell peppers, or spinach into the batter.
For a spicy variation, add red chilli powder or paprika to the batter.
Create a tangy version by adding a squeeze of lemon juice or a spoonful of tamarind paste to the batter.
For a vegan alternative, replace buttermilk with plant-based yogurt or a mixture of coconut milk and lemon juice.
Experiment with different tempering options by adding curry leaves, crushed peanuts, or grated coconut to the tempering mixture.
Add a hint of sweetness by sprinkling some powdered sugar or drizzling honey on top of the rolled Khandvi.
For a protein-rich version, mix some cooked and mashed lentils or paneer (Indian cottage cheese) into the batter before cooking.

Recipe overview

Khandvi is a delectable and light Gujarati snack that is easy to digest and is loved widely across India. It is a smooth, melt-in-your-mouth treat made with gram flour and buttermilk, tempered with mustard seeds, sesame seeds, and flavorful spices. In this recipe, we also add a kick of green chillies and ginger, and top it off with a fresh garnish of coriander and coconut. Making Khandvi may seem challenging at first, but with this simple and detailed step-by-step guide, it will become as easy as pie. This savoury finger food is perfect for sharing with friends and family, or as a special treat at tea time. Prepare to delight your palate!

Common questions

Can I use regular flour instead of gram flour (besan)?
No, gram flour (besan) is an essential ingredient in Khandvi and cannot be substituted with regular flour.
What can I use as a substitute for buttermilk?
You can make a substitute for buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
Can I make Khandvi without asafoetida (hing)?
While asafoetida adds a distinct flavor to Khandvi, you can omit it if you don't have it on hand. The taste will be slightly different, but it will still be delicious.
Can I refrigerate Khandvi?
Yes, you can store Khandvi in the refrigerator for 2-3 days. Make sure to place it in an airtight container to maintain its freshness.
What can I garnish Khandvi with?
Traditionally, Khandvi is garnished with fresh coriander and grated coconut. You can also add some chopped nuts or a sprinkle of chaat masala for extra flavor.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients and create a smooth mixture.
Non-stick Pan - A pan to cook the gram flour mixture over medium heat.
Flat Plate or Kitchen Counter - A flat surface to spread and cool the khandvi mixture before cutting into strips.
Serving Platter - A platter to arrange the rolled khandvi strips.
Small Pan - A pan to heat oil and prepare the tempering.

Origin stories

Khandvi, also known as Patuli or Dahivadi, is a savory snack from the Indian states of Gujarat and Maharashtra. The art of creating perfect Khandvi lies in the technique of rolling thin layers of the cooked batter, which comes with practice. A fascinating aspect of this dish is that it's typically served in the morning or evening, along with tea. The lightness of the dish coupled with the tangy flavor of buttermilk and the mild heat from the spices make it a beloved snack. The garnish of fresh coriander and grated coconut not only adds to the taste but also presents a vibrant visual treat. Despite its delicate appearance, making Khandvi requires patience and skill, much like the intricate traditional embroidery seen in the costumes of the Gujarati folk dancers. Enjoy this delightful culinary artistry from the heart of India's west coast!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.