Khandvi Recipe – Authentic Gujarati Gram Flour Rolls with Tempering

Last Updated on 2 months by Neha Deshmukh

Khandvi Recipe – Authentic Gujarati Gram Flour Rolls with Tempering

Hey everyone! If you’ve ever been to Gujarat, or even just enjoyed a delicious Indian thali, you’ve probably encountered Khandvi. These delicate, subtly spiced rolls are a true testament to Gujarati cuisine – light, flavorful, and surprisingly easy to make once you get the hang of it. I remember the first time I tried making Khandvi; it took a couple of attempts to get the texture just right, but the reward is so worth it! Today, I’m sharing my tried-and-true recipe with you. Let’s get rolling (pun intended!).

Why You’ll Love This Recipe

Khandvi isn’t just a snack; it’s an experience. It’s a beautiful balance of sweet, sour, and spicy, with a wonderfully soft and smooth texture. Plus, it’s a relatively quick recipe – perfect for when you want a homemade treat without spending hours in the kitchen. It’s also a fantastic appetizer to impress guests, or a delightful addition to any festive spread.

Ingredients

Here’s what you’ll need to create these delightful rolls:

• 1 cup chickpea flour/besan (approx. 180g)
• 1 cup sour yogurt (approx. 240g)
• 2 cups water (approx. 480ml)
• 1 teaspoon asafoetida/hing (approx. 5g)
• 0.5 teaspoon chili powder (approx. 2.5g)
• 1 teaspoon turmeric powder (approx. 5g)
• 1 inch ginger, grated
• Salt to taste
• 1 teaspoon mustard seeds (approx. 7g)
• 2 green chilies, chopped
• 1.5 tablespoon oil (approx. 22ml)
• Freshly chopped cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Besan Quality: Use good quality, finely ground besan. This makes a huge difference in the texture. I prefer a brand that’s pale yellow in color.
• Sour Yogurt: This is key. The yogurt needs to be properly sour – almost tangy. If your yogurt isn’t sour enough, you can leave it out at room temperature for a few hours to help it develop that tang. Dahi is the traditional choice, but any sour yogurt will work.
• Hing/Asafoetida Varieties: You’ll find asafoetida in powder or resin form. Powder is easier to use, but resin has a more potent flavor. If using resin, lightly fry it in oil before adding it to the batter.
• Regional Oil Preferences: Traditionally, groundnut oil is used for the tempering, giving it a lovely nutty flavor. However, you can use any neutral oil like vegetable or canola oil if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your surfaces. Lightly brush steel plates, glass chopping boards, or cookie sheets with oil and wipe away the excess with a kitchen towel. This prevents the Khandvi from sticking.
2. In a microwave-safe bowl, combine the water, sour yogurt, asafoetida, chili powder, turmeric powder, grated ginger, and sifted chickpea flour. Whisk everything together until you have a smooth batter – no lumps allowed!
3. Now for the microwave magic! Microwave the batter uncovered for 4 minutes on high. Give it a really good whisk, then microwave again for another 3 minutes, or until the batter has thickened nicely. It should coat the back of a spoon.
4. Working quickly (this is important!), spread the hot batter thinly onto the prepared surfaces using a spatula. The thinner you spread it, the softer your Khandvi will be.
5. Let the batter cool for 2-3 minutes. Then, using a knife, cut it into 1-inch strips. Gently roll each strip into a tight cylinder.
6. Time for the tempering! Heat the oil in a small skillet over medium heat. Add the mustard seeds and let them splutter. Then, add the chopped green chilies and curry leaves. Sauté until fragrant – about 30 seconds.
7. Finally, drizzle the hot tempering evenly over the Khandvi rolls. Garnish generously with freshly chopped cilantro. Serve immediately and enjoy!

Expert Tips

• Work Quickly: The batter sets fast, so have everything prepped and ready to go before you start microwaving.
• Thin is Key: A thin layer of batter results in the most tender Khandvi.
• Don’t Overcook: Overcooked Khandvi will be rubbery. Keep a close eye on it during the microwaving process.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Khandvi Adaptation: Substitute the yogurt with plant-based yogurt (soy or almond work well).
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as it uses besan (chickpea flour).
• Spice Level Adjustment: Adjust the amount of chili powder to suit your taste. My family loves a little extra kick!
• Janmashtami/Festival Adaptations: During Janmashtami, Khandvi is often offered to Lord Krishna. You can add a pinch of cardamom powder to the batter for a more fragrant offering.

Serving Suggestions

Khandvi is best served immediately while it’s still soft and warm. It’s a fantastic snack on its own, or you can serve it with a side of green chutney or tamarind chutney. It’s also a lovely addition to a Gujarati thali.

Storage Instructions

Honestly, Khandvi is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. They will likely harden a bit, but you can microwave them briefly to soften them up.

FAQs

Let’s answer some common questions:

• Can I make the batter ahead of time? I wouldn’t recommend it. The batter tends to thicken and lose its smooth consistency if made in advance.
• What kind of yogurt works best for Khandvi? The sourer, the better! Traditional dahi is ideal, but any sour yogurt will do.
• Why is asafoetida used in this recipe? Asafoetida adds a unique savory flavor and aids in digestion. It’s a staple in Indian cuisine.
• How do I prevent the Khandvi from sticking to the surface? Make sure to lightly oil the surface before spreading the batter.
• Can I steam the Khandvi instead of microwaving it? Yes, you can! Steam the batter for about 15-20 minutes, or until it’s set. However, microwaving is quicker and easier.

Enjoy making this classic Gujarati treat! I hope this recipe brings a little bit of Gujarat to your kitchen. Let me know how it turns out in the comments below!