Here’s a full blog and recipe on Khandvi.

Khandvi is one of my favorite and most skillful recipes! It is an Indian dish mainly popular in Gujarat, Rajasthan, and Maharashtra. If you’re trying it for the first time, don’t worry—I’ll walk you through the steps for a successful attempt!

Khandvi is celebrated for its exquisite taste and its light and melt-in-the-mouth texture. It strikes a harmonious balance between the nutty flavors of gram flour, the tanginess of buttermilk, and the aromatic blend of spices. Buttermilk is a solution made from yogurt and water. I usually prefer using sour curd for that tanginess in buttermilk.

Khandvi is known for its unique texture—smooth, silky, and thin. It is important to achieve the perfect consistency while cooking the batter. It shouldn’t be undercooked, as it won’t set properly, and at the same time, it shouldn’t be overcooked, as it will become difficult to spread. The real skill lies in the technique of spreading the batter to achieve this texture. The cooked batter should be spread thinly on a surface, allowing it to cool and set briefly, and then carefully rolling it into tight, delicate rolls.

I made Khandvi for the first time about 20 years ago! I remember that I was excited rather than being nervous. It’s always an amazing process when I make Khandvi because my whole family loves it so much that they almost finish it before it can even be served—haha! Interestingly, I don’t measure the ingredients for cooking and usually estimate them, also known as andaza in Hindi. Our grandmothers (dadis and nanis) always used this amazing technique! So, I have to measure the ingredients when writing a recipe. I believe that once you make a recipe a few times, it becomes more of a muscle memory to take the ingredients and cater them according to your requirements! 😀

Khandvi is usually topped with a tempering. It is made out of mustard seeds, curry leaves, and spices and adds a delightful blend of spicy and salty flavours. Khandvi is often served as an appetizer, tea-time snack, or as part of festive celebrations! In my home, we refer to Khandvi as Pitod, an alternate name for Khandvi in Rajasthan. We usually have it at home with masoor dal-chawal (an Indian dish made from brown lentils and rice).

While the rolls are one of the most famous shapes of Khandvi, it can also be made in different shapes such as diamonds and long strips. Moreover, we can also stuff Khandvi with coconut or garnish it with coconut flakes/ fresh coconut!

Tips for Khandvi:
  • Keep the remaining cooked khandvi batter covered while you are spreading the batter on the plate.
  • To prevent Khandvi from breaking while rolling, make sure to spread it evenly.
  • Use sour curd for buttermilk.

For a visual step-by-step recipe, here’s my recipe video for Khandvi. You can also find the written recipe card below!

Feel free to sprinkle some love on the recipe by dropping a cheerful comment below if you’ve given it a go! Your thoughts are the secret ingredients to making it even more delightful! 😊


Chef Ruchika Jain
Khandvi is a traditional Indian snack which is mainly popular in Rajasthan, Gujarat and Maharashtra, in India. Nowadays Khandvi has become popular in most parts of India because of its savoury taste. Here is the perfect recipe to make this savoury snack:
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Side Dish, Snack
Cuisine Indian, Indian Traditional
Servings 5


  • 1 cup Besan (Gram Flour)
  • 2 cup Buttermilk (Chaach)
  • 1 pinch Asafoetida powder
  • 1/4 tsp Red Chili Powder
  • 1/4 tsp Turmeric (Haldi)
  • 1/4 tsp Garam Masala
  • Salt According to taste

For Garnishing

  • 1/2 cup Grated fresh Coconut
  • 1/2 cup Coriander
  • 1 tbsp Chopped Green Chili
  • 3 tsp Oil
  • 1 tsp Mustard Seeds (Rai)
  • 10 Curry Leaves


  • In a large deep pan or a kadhai combine Bengal gram flour, buttermilk, turmeric powder, red chili powder, garam masala, asafoetida and salt
  • Mix well using a whisk, till no lumps remain and making sure all the spices are combined well
  • Heat the mixture on medium flame and keep stirring constantly till the mixture becomes thick
  • Now take a very small quantity of batter and spread it on a greased thali. Wait for few seconds and try to roll up, if it doesn't roll up smoothly then cook for a few minutes more and check it again till done
  • While it is still hot, pour portions of the mixture on the thali and quickly spread the mixture in a circular motion into a thin layer with the help of the back of a big spoon
  • Turn the thali and spread the mixture on the back side of thali
  • When cool, cut that in about 2-inch strips. Roll the strips and arrange on a plate or a big bowl
  • For the tempering, heat the oil in a vessel. Add the mustard seeds
  • When the seeds crackle, add the red chill powder, curry leaves and pour the tempering over the arranged rolls of khandvi
  • Garnish it with chopped coriander, green chilli and fresh coconut and serve
Keyword Indian, khandavi, Traditional snack

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