About the Dish
Khandvi is a popular and beloved snack from Gujarat and Maharashtra, two regions in western India. It is a savory, bite-sized dish made primarily from gram flour (besan) and yogurt, along with a mix of spices that lend it a rich, savory flavor. This dish is often enjoyed as a snack or appetizer and is frequently served at gatherings, celebrations, and as part of festive meals.
The origin of Khandvi can be traced back to Gujarat, although it is also widely enjoyed in Maharashtra and other parts of India. It is often found at local snack stalls or served at family homes, especially during special occasions and festivals. It has a delicate yet flavorful taste. It has also gained recognition in other parts of India, especially among food enthusiasts who enjoy traditional regional dishes. Because of its unique texture and versatility, Khandvi is not only a snack but also a favorite appetizer at parties and gatherings. It is often paired with a side of tamarind chutney or green chutney, which complement its mild flavors with a tangy kick.
Recipe
Ingredients
Directions to make
For the Batter
- 1 cup besan (gram flour)
- 1 1/2 cups yogurt
- 1 1/2 cups water
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger-green chili paste
- Salt to taste
- 1 tablespoon oil (for cooking)
For the Tadka (Tempering)
- 1 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 1/4 teaspoon asafoetida (hing)
- 8-10 curry leaves
- 1-2 dried red chilies (optional)
- 1 tablespoon coriander leaves (for garnish)
Step 1 : Prepare the Batter
- In a large mixing bowl, combine besan (gram flour), yogurt, water, turmeric powder, and ginger-green chili paste. Whisk it thoroughly to form a smooth batter without lumps.
- Add salt to taste, and keep whisking until the batter is smooth and well combined.
- Heat a non-stick pan or wide flat pan on medium heat and add a little oil to grease the surface.
- Pour the batter into the pan and stir continuously to avoid lumps. Cook for about 5-7 minutes on low to medium heat until the batter thickens and starts to come away from the sides of the pan.
- The batter will become a smooth, thick, and almost dough-like consistency. You can test if it’s ready by spreading a small amount of batter on the back of a greased plate and letting it cool. It should set and be easy to roll.
- Once the batter is thick and cooked, remove it from the heat.
- Immediately, spread the batter onto a greased flat surface or large plate with a spatula. Work quickly to spread it evenly into a thin layer. Allow it to cool for 5-10 minutes.
- Once the batter is cool and set, use a knife to cut it into long strips.
- Roll each strip carefully into tight, bite-sized rolls.
- In a small pan, heat oil or ghee on medium heat.
- Add mustard seeds and let them splutter.
- Add sesame seeds, asafoetida (hing), curry leaves, and dried red chilies (if using). Fry for a minute until fragrant.
- Pour the tadka (tempering) over the rolled khandvi.
- Garnish with freshly chopped coriander leaves.
- Serve immediately or allow it to cool and enjoy this delicious, savory treat!
