26 Feb Khandvi
Khandvi is a classic Gujarati snack made from a smooth batter of gram flour (besan) and buttermilk, cooked until thick, then spread into thin layers and rolled into soft bite-sized pieces. Tempered with mustard seeds, curry leaves, and garnished with coriander and coconut, it’s known for its melt-in-the-mouth texture and light, tangy flavor. Unlike fried snacks, Khandvi is steamed/microwaved, making it light and healthy.
Ingredients
- 1 cup besan (gram flour)
- 1 cup sour curd
- 2 cups water
- ½ tsp ginger-green chilli paste
- ¼ tsp turmeric powder
- Salt to taste
- 1 pinch hing (asafoetida)
For tempering:
- 1 tsp oil
- ½ tsp mustard seeds
- 1–2 green chillies, slit
- 5–6 curry leaves
- 1 tbsp grated coconut & coriander (for garnish)
COOK TIME
25 minutes
CALORIES
15 minutes
PROTEIN
6
PROTEIN
25 minutes
CARBOHYDRATES
15 minutes
SERVES
6
Instructions
- Prepare batter – In a microwave-safe bowl, whisk besan, curd,water, turmeric, ginger-chilli paste, salt, and hing until smooth (no lumps). Batter should be thin and pourable.
- Microwave cook – Microwave on high (100% power) for 4 minutes, stir well.
Repeat in another one or two rounds of 1–2 minutes each, stirring after every round until the batter thickens and looks glossy. - Total time: approx. 6 to 9 minutes depending on curd thickness and microwave wattage.
- Spread & roll – While hot, quickly spread thin layers on the back of a greased thali/plate or clean countertop. Let it cool for 2–3 minutes. Cut into strips and roll tightly.
- Temper & garnish – Heat oil, crackle mustard seeds, add curry leaves and green chillies. Pour over khandvi rolls. Garnish with coriander & coconut.
- Serve – Soft, smooth, and ready in minutes.
- Work fast while spreading, as batter sets quickly.
- If batter seems too thick while cooking, whisk in 1–2 tbsp warm water and microwave again.
- Practice makes spreading thinner and rolling easier!
Health Benefits
High in protein (from gram flour) → supports satiety & muscle repair.
Fermented buttermilk → adds probiotics, good for digestion.
Steamed, not fried → low in fat compared to other snacks.
Rich in micronutrients → iron, folate, and magnesium from besan.
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