Soft, spongy, and appealing khandvi will get you mouth watering within seconds!
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Cooking Time

10 Min

Meal Type


Preparation Time

20 Min




  • ½ cup gram flour
  • 1 tsp green chilli paste
  • ½ tsp turmeric powder
  • 1 cup buttermilk
  • salt
  • 1 tsp oil
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp white sesame seeds
  • ½ tsp asafoetida
  • coriander leaves
  • grated coconut


  1. 1

    In a pan combine gram flour, green chilli paste, turmeric powder, buttermilk, and salt. Mix well with a whisker. Add oil. Add buttermilk if batter dries. Let the batter thicken and once it starts leaving the sides, the batter is ready. Grease the reversed side of a plate with oil (using a brush). Spread a thin layer of the batter quickly on the entire surface of a plate. Using a knife, cut the spread batter into medium sizes strips. One by one slowly fold the strips and roll up gently. For tempering, heat oil in a pan. Add mustard seeds white sesame seeds, and asafoetida. In the serving plate, arrange the khandvis and top with the tempering. Garnish with coriander leaves and grated coconut.

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