Khandvi Rolls: Soft, Tangy Bites of Gujarati Magic!

Khandvi is a delicate, melt-in-mouth Gujarati snack made from gram flour and yogurt. Thin, savory, and lightly spiced, these rolls are perfect for tea-time or festive platters. The tempering of sesame and curry leaves makes them simply irresistible!

Ingredients:

For Batter:

• 1 cup besan (gram flour)
  
• 1 cup sour yogurt (curd)
  
• 2 cups water
  
• 1/4 tsp turmeric powder
  
• 1/4 tsp hing (asafoetida)
  
• 1/2 tsp ginger-green chili paste
  
• Salt to taste
  

For Tempering:

• 2 tbsp oil
  
• 1 tsp mustard seeds
  
• 1 tsp white sesame seeds
  
• 1–2 sprigs curry leaves
  
• 2 fresh green chilies, slit
  

‍ Method:

1. In a bowl, whisk besan, yogurt, water, turmeric, hing, ginger-chili paste, and salt into a thin, lump-free batter.
   
2. Pour into a heavy-bottomed pan. Cook on low–medium flame, stirring continuously to avoid lumps.
   
3. When the batter thickens (around 6–8 minutes) and leaves the sides of the pan, test by spreading a little on a plate—if it sets and rolls, it’s ready.
   
4. Quickly spread the hot batter in a thin layer over the back of steel thalis, plates, or countertop; work fast before it sets.
   
5. When cool, cut into long strips and roll each tightly.
   
6. For tempering: heat oil, add mustard, sesame, curry leaves, and green chilies. Let them splutter.
   
7. Pour tempering over the khandvi rolls. Garnish with grated coconut and coriander if desired.
   

Tips:

• The batter must be lump-free and poured hot for effortless spreading and rolling.
  
• If the yogurt is not sour, add a hint of lemon juice for tang.
  
• Works best with a non-stick or heavy pan to prevent burning.