Cook's Hideout: Khandvi for ICC

January 15, 2011

Khandvi for ICC

For this month's Indian Cooking Challenge (ICC), Valli chose Khandvi, a Gujarati delicacy. This was truly a challenge for me since I've never tasted Khandvi before and looking at the recipe it seemed that it required quite a bit of expertise and practice to make them. Valli us to use either one of two recipes by Lataji or by Anupama Krishnamurthy. I ended up using both: Quantities from Lataji and technique from Anupama. Thank you all for the recipes.

Here's how I made my Khandvi:
Besan (Chickpea flour) - 1/3 cup
Yogurt (sour) - 1/3 cup, beaten
Water - 1 cup
Turmeric - pinch
Ginger + Green chili paste - 1tbsp
Asafoetida (Hing) - pinch
Salt - to taste
Coriander leaves - 2tsp
Grated coconut - 1tsp

For Tempering:
Mustard Seeds - 1/2 tsp
Sesame seeds - 1/2 tsp

  • Grease the back of a steel plate and keep ready.
  • In a small bowl, combine besan with yogurt, water, salt, hing, turmeric and ginger+green chili paste. Using a hand mixer, blend the ingredients to form a homogeneous mixture.
  • Heat 1tbsp oil in a non-stick pan, add the besan mixture and cook stirring constantly on medium-low flame. Cook until the mixture comes together and starts to leave the sides of the pan. (It took me about 20 minutes to get the right texture, I might have been over cautious and cooked on super low flame,).
  • Once the mixture is ready, pour it onto the prepared plate and spread out to form a circle.
  • Cut the mixture into strips and roll. Keep them on a serving plate.
  • For the tempering: heat 1tsp oil in a small pan, and add mustard & sesame seeds. Once the seeds start to sputter, pour over Khandvi.
  • Garnish with coriander leaves and grated coconut. Serve immediately.
I have to say that my Khandvi's were not very successful. I had trouble rolling them and they started to break apart. But the taste was awesome, so I'll probably try to make them again with better results (hopefully). Thanks for introducing yet another yummy dish Valli.


  1. Khandvi looks great and yummy..

  2. hummm don't worry same pinch mine also broken while rolling but we also like the taste...

  3. Pavani, looks doesn't matter, as long as it tastes good! What I realized while making these was how long we cook the flour and the consistency of the cooked mixture. Although I had some trouble spreading out the mixture, the rolls came out ok.

  4. hhmmm 2 yammyy and your blog is good

    Keep Visiting My Blog Thanx...
    Lyrics Mantra
    Music Bol

  5. looks yummy n came nice..n nice click

  6. These gujrathi delicacies are my favorites. Looks so inviting.

    Yes, we are slowly settling down in our new place and we still live in NJ. Hope all is well with you.

  7. don't worry your khandvi looks nice.
    ya it sure needs a lil practice:)

  8. WOW! I envy u, I dread making khandvi, I feel I cannot handle it.. but i do love it.
    Ur's look so, so ,so yum!

  9. I would say it still looks good, i am sure it tasted good too.


Thank you for stopping by my Hideout.

I really appreciate your feedback, so please feel free to leave your comment. I read all the comments you post, but I may not respond to them. Thank you for your time and hope you enjoyed your stay.

Have a Wonderful Day!!


Related Posts Widget for Blogs by LinkWithin
Blogging tips