Gujarati Khandvi is a delicious appetizer made from chickpea flour (besan) and yogurt. This gluten-free snack pairs perfectly with any meal of the day and can be whipped up in less than 30 minutes!
After blending, cooking, and cooling your khandvi batter, roll it up into beautiful spirals and garnish with a spicy tempering, cilantro, and grated coconut. This dish is light, fresh, and flavorful.
Watch our recipe video for step-by-step instructions on how to make one of the best Gujarati appetizers. We’ve included demonstrations and pro tips to help you out in the kitchen! For Khandavi calories and nutrition information, see the recipe card below.
Ingredients:
Instructions:
1) In a blender, add 1/2 cup yogurt, 1/2 cup gram flour, 1 cup water, 1/4 tsp salt, 1/2 tsp ginger paste, and 1/4 tsp turmeric powder.
2) Blend well until completely smooth.
3) Pour the batter into a non-stick pan over medium heat.
4) Stir constantly and scrape the bottom and sides of the pan continuously while cooking.
PRO TIP: Do not stop stirring, if you do, the batter will form lumps.
5) After cooking for 7-8 minutes, the batter should have a very thick but smooth consistency.
6) Turn off the heat.
1) On the counter, place a silicone mat or an upside down baking sheet with a clean flat bottom.
2) Place the khandvi batter on the edge of your mat or baking pan, and spread a thin layer across the surface using a flat spatula.
PRO TIP: Use two baking sheets if you need more space. Make sure to spread all of the batter as quickly as possible to avoid cooling.
3) Let cool for 5-7 minutes.
4) Using the edge of your knife, cut the khandvi into equal sized strips.
5) Starting at the edge of the pan, lift the edge of the khandvi stip and begin to roll one strip at a time.
6) Place rolls on a serving plate and set aside.
1) In a small pan, heat 1 tbsp oil and 1/2 tsp mustard seeds until they begin to crackle.
2) Add 1 tbsp sesame seeds and swirl the pan to cover with oil.
3) Add 1 finely chopped green chili, and saute for about 1 minute.
4) Remove from heat.
1) Spoon the hot sesame tempering over the khandvi rolls evenly.
2) Garnish with chopped cilantro and grated coconut.
Let us know in the Review section how do you like our vegan & gluten free Gujarati Khandvi recipe!
Ingredients
Directions
1) In a blender, add 1/2 cup yogurt, 1/2 cup gram flour, 1 cup water, 1/4 tsp salt, 1/2 tsp ginger paste, and 1/4 tsp turmeric powder.
2) Blend well until completely smooth.
3) Pour the batter into a non-stick pan over medium heat.
4) Stir constantly and scrape the bottom and sides of the pan continuously while cooking.
PRO TIP: Do not stop stirring, if you do, the batter will form lumps.
5) After cooking for 7-8 minutes, the batter should have a very thick but smooth consistency.
6) Turn off the heat.
1) On the counter, place a silicone mat or an upside down baking sheet with a clean flat bottom.
2) Place the khandvi batter on the edge of your mat or baking pan, and spread a thin layer across the surface using a flat spatula.
PRO TIP: Use two baking sheets if you need more space. Make sure to spread all of the batter as quickly as possible to avoid cooling.
3) Let cool for 5-7 minutes.
4) Using the edge of your knife, cut the khandvi into equal sized strips.
5) Starting at the edge of the pan, lift the edge of the khandvi stip and begin to roll one strip at a time.
6) Place rolls on a serving plate and set aside.
1) In a small pan, heat 1 tbsp oil and 1/2 tsp mustard seeds until they begin to crackle.
2) Add 1 tbsp sesame seeds and swirl the pan to cover with oil.
3) Add 1 finely chopped green chili, and saute for about 1 minute.
4) Remove from heat.
1) Spoon the hot sesame tempering over the khandvi rolls evenly.
2) Garnish with chopped cilantro and grated coconut.
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