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Gujarati Khandavi

Gujarati Khandavi

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30


Serves 4

  • Gram Besan (gram flour) 1 cups

  • Khatta dahi(sour yogurt) 3/4 cups

  • Water 2 1/2 cups

  • Ginger paste 1/2 tsp

  • Green chilli paste 1/2 tsp

  • Red chilli powder 1/2 tsp

  • Salt 1 tsp

  • Heeng (asafoetida) 1/8 tsp

  • Haldi (turmeric) 1/8 tsp

  • For tempering : Oil 2 tsp

  • Sarson (mustard seeds) 1/2 tsp

  • Sabut lal mirch (dried whole red pepper) 2 nos

  • Kadhi patta (curry leaves) 4-5 nos

  • Coconut, grated 1/4 cups

  • Coriander leaves chopped 1 tsp


  • 01

    Place flour in a deep, heavy based pan. Add ginger-chilli paste, chilli powder, salt, heeng and haldi, and mix. Now add the yogurt, a little at a time, so as to form a smooth paste, without any lumps, and then the water.

  • 02

    Place the pan over high heat, and bring to a boil, stirring all the time. Keep cooking and stirring till you reach a paste like consistency, increasing or decreasing the heat according to your ability to avoid scorching.

  • 03

    It is cooked enough, when you separate a portion of it from the rest with a stirrer and you can see the bottom of the pan, which gets covered gradually (if it gets covered immediately, it is too thin). Another test is to spread a tsp of the batter on to an ungreased surface, when cool, it should come off clean.

  • 04

    With the help of a rubber spatula spread the mixture onto an ungreased surface, in as thin a layer as possible and leave to cool.

  • 05

    Heat the oil in a small pan and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and then spread over the layer. Sprinkle all but 1 tbsp of the coriander and 1tbsp of the coconut over it, and pick up the lal mirch and keep aside.Cut this layer into strips roll up each strip like a scroll, as firmly as you can, without breaking them.

  • 06

    Arrange them on to a serving dish. Garnish with the rest of the coriander, coconut and peppers. Serve.



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