This recipe is a typical Gujarati snack which can be enjoyed with some hot chai. The right consistency and thickness of besan batter play a important role in getting the desired shape of khandvi. Once ready then no stopping, its smooth and delicious, easily melts in your mouth. Khandvi can eaten with some nice green coriander chutney or some nice kajjur or mint chutney


  • ▢1 cup besan / chickpea flour / gram flour
  • ▢1 tbsp ginger – chili paste
  • ▢¼ tsp. turmeric / haldi
  • ▢salt to taste
  • ▢2 cups buttermilk or 1 cup curd + 1 cup water
  • ▢4 tbsp fresh coconut (grated)
  • ▢4 tbsp coriander leaves (finely chopped)

for tempering:

  • ▢3 tsp oil
  • ▢1 tsp mustard seeds / rai
  • ▢1 tsp sesame seeds / til
  • ▢2 dried red chili / lal mirch (broken)
  • ▢few curry leaves (chopped)
  • ▢pinch asafoetida / hing


  • firstly, in a small vessel take sieved besan.
  • also add ginger-chili paste, turmeric and salt to taste.
  • mix well, and add 2 cups of buttermilk.
  • mix well with a whisk forming a smooth flowing consistency.
  • now place the vessel into the cooker.
  • pressure cook for 3 whistles on medium flame.
  • once the pressure releases, take the vessel out and mix well.
  • take a spatula of besan paste and spread immediately over the plate.
  • allow it to cool for 10 minutes.
  • now, cut into 2 inch size.
  • and roll tight making sure there are no cracks forming on khandvi.
  • furthermore, garnish the khandvi with more coconut and coriander leaves.
  • also prepare the tempering, by heating oil.
  • add mustard seeds, sesame seeds, dried red chili, curry leaves and hing.
  • once the tempering splutter, pour it over the khandvi.
  • finally, Gujarathi khandvi is ready to serve with hot chai.