Gujarati khandvi


  • Black gram flour or Besan:100 GM(1 cup)
  • Curd or Dahi:1 cup
  • Water or pani:2 cup
  • Turmeric powder or Haldi:1/4 teaspoon
  • Ginger paste or Adrak paste:1/2 teaspoon
  • Salt or Namak:3/4 teaspoon or to taste
  • Oil or Tel: 1 tablespoon
  • Mustard seeds or rai:1 teaspoon
  • Green chili or Hari Mirch:2 small chopped
  • Coriander leaves or hara dhania:-small chopped (1 table spoon)
  1. First Beat curd properly then add besan and beat it again.
  2. Add water, turmeric, salt and ginger paste and mix (lumps should not be there).
  3. Put this mixture in a heavy bottomed pan and cook with continuous stirring.
  4. Now you can see a thick paste of besan mixture.
  5. Slow down the heat and stir continuously for approx 8-9 minutes.
  6. Stop heating.
  7. Take 2-3 plates or trays.
  8. Place a thin spread evenly with the help of turner or palta.
  9. Let it cool down 10-12 minutes.
  10. Cut the spread in 6 inch long and 2 inch wide strip with the help of knife.
  11. Now make rolls of these strips.
  12. Khandvi is ready.
  13. Heat oil in a small pan and put mustard seeds.
  14. Now Roast green chili and curry leaves in it.
  15. Spread this oil mixture on each khandvi with the help of spoon.
  16. Garnish with coriander leaves.
  17. Serve with green chutney.

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