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Khandvi, also known as Patuli or Dahivadi, is a savory snack in Gujarati cuisine. It consists of yellowish, tightly rolled bite-sized pieces, and is primarily made of gram flour and yogurt.


For Khandvi batter:

  1. Gram Flour /Besan – 1 cup
  2. Sour curd/yogurt, 1 cup + 2 cups water

OR 3 cups sour buttermilk/chaas ( at room temperature)

  1. 1 Green Chili & 1/2 Inch Ginger ( Crush It Or Make Into Paste In Mortar-Pestle)
  2. Turmeric Powder – ¼ Tsp
  3. Salt – As Required
  4. Asafoetida/hing – a pinch of

     for the decoration and filling

  1. Fresh Grated Coconut-2 Tbsp
  2. Chopped Coriander Leaves-2 Tbsp

     for tempering/seasoning:

  1. Oil-1 tbsp
  2. curry leaves -1 sprig
  3. mustard seeds/rai-1 tsp
  4. white sesame seeds-2 tsp
  5. green chili, chopped- 1


  1. 1-cup besan and sieve it.
  2. Take a mixing bowl add the Yogurt, add water and stir well till smooth.

Add Ginger-Green Chili Paste, Turmeric Powder, Asafoetida And Salt.

  1. Add the besan. Keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter. There should be no lumps in the batter.
  2. Keep the surface ready for spreading the khandavi mixture before starting. You can spread oil on large plates, steel lids or boards or tray. Or on foil paper on the kitchen counter.
  3. Mix The Chopped Coriander Leaves And Grated Coconut. Keep Aside.
  4. Take a wide mouthed saucepan or a nonstick frying pan and pour the batter and keep on the stove and Stir continuously using a wooden spatula or a heat proof silicon spatula. If it is not stirred the batter will form Lumps as it get cooked so to avoid this you have to continuously stir.
  5. The batter would thicken and keep on thickening. Keep on stirring.
  6. The batter also should not be allowed to stick at the bottom. So you have to stir continuously. It will start leaving the edges.
  7. Do a plate test when the batter has thickened well.
  8. Spread A Few Teaspoons Of The Batter On A Greased Plate. Let It Cool A Bit And Then Begin To Roll. If You Are Unable To Roll, Then The Batter Needs To Be Cooked More.
  9. It takes around 15 to 20 minutes to get the correct consistency on a low flame. The timing will vary depending on the intensity of the flame, the thickness/thinness of the pan and the size of the pan.
  10. When the plate test is successful quickly pour about ½ to ⅔ cup of batter on a large plate and spread thinly & evenly with a spatula. This procedure should be done quickly otherwise when cooled the it becomes difficult to spread.
  11. Allow To Cool And Then Sprinkle The Coconut + Coriander Leaves Mixture Sparingly. You Can Also Skip This Stuffing Part And Directly Garnish With The Coconut And Coriander Once You Temper The Khandvi Rolls.
  12. Cut Into Equal Sized Strips.
  13. Gently Roll Each Strip Tightly. Then Place Them In A Serving Tray Or Plate. If The Tray Or Plate Is Large, Then You Will Get Large Rolls. In This Case After You Finish Rolling Half, Just Cut Horizontally And Make A Second Roll.
  14. Arrange The Khandvi Rolls Next To Each Other Or Stack Them Up Neatly In A Plate Or Tray.



  • Heat oil and crackle the mustard seeds.
  • Then add curry leaves, green chilies and fry for a few seconds.
  • Add the sesame seeds and when they change color & crackle, pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
  • Serve khandvi with coriander chutney or coriander mint chutney.

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