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Khandvi
Lunch • India
How to Make Khandvi (Traditional & Healthy Version)
Khandvi is a classic Gujarati snack, cherished across India for its delicate texture and subtle, tangy flavors. Known as 'Patuli' or 'Suralichi Vadi' in Maharashtra, this dish is made from a simple batter of besan (gram flour) and curd (dahi), steamed and rolled into elegant yellow spirals. Traditionally served during family gatherings and festive occasions like Diwali, Khandvi is a testament to Gujarat's ingenuity in vegetarian cuisine. Not only is Khandvi visually appealing, its melt-in-the-mouth quality makes it a favorite among kids and adults alike. The harmony of mustard seeds, hing (asafoetida), and fresh coriander leaves elevates its mild taste, while the signature coconut and sesame seed garnish adds a hint of sweetness and crunch. This recipe is naturally light and easy to digest, perfect for those seeking healthy Indian lunch options. Incorporating authentic regional ingredients, Khandvi is a great choice for calorie watchers, diabetics, and anyone looking to enjoy guilt-free snacking.
Ingredients(for 4-5 rolled pieces per serving)
- 1/2 cup Besan (Gram Flour) (finely sifted)
- 1 cup Dahi (Curd) (low-fat, whisked)
- 3/4 cup Water (room temperature)
- 1/4 tsp Haldi (Turmeric Powder)
- 1 tsp Green Chilli-Ginger Paste (freshly ground)
- to taste Salt
- 1 tsp Lemon Juice (freshly squeezed)
- 1 tbsp Oil (cold-pressed or sunflower)
- 1 tsp Rai (Mustard Seeds)
- a pinch Hing (Asafoetida)
- 6-8 Curry Leaves (fresh)
- 2 tbsp Grated Coconut (fresh) - optional
- 1 tsp Sesame Seeds (Til) (white) - optional
- 2 tbsp Fresh Coriander Leaves (finely chopped) - optional
Instructions
- 1
In a mixing bowl, combine besan, whisked dahi, water, haldi, green chilli-ginger paste, salt, and lemon juice. Whisk well to form a smooth, lump-free batter.
5 minutes
Sift besan to avoid lumps. Consistency should be like thin dosa batter.
- 2
Pour the batter into a heavy-bottomed kadhai. Cook on a medium-low flame, stirring continuously, until the batter thickens and leaves the sides. This takes about 8-10 minutes.
10 minutes
Keep stirring to prevent sticking. Test readiness by spreading a little batter on a plate; it should roll without sticking.
- 3
Quickly spread the hot batter thinly and evenly over greased back of a thali or kitchen counter using a spatula.
2 minutes
Work fast as the batter sets quickly. Use multiple thalis if needed.
- 4
Allow to cool for 2-3 minutes. Once set, cut into 2-inch strips using a sharp knife.
3 minutes
Don't let it cool too long or it will crack while rolling.
Why This Dish is Healthy
This Khandvi recipe is steamed rather than fried, significantly reducing calorie and fat content. Its base of besan and dahi provides protein and gut-friendly probiotics, while minimal oil and fresh garnishes ensure a nutrient-dense, heart-healthy dish. It’s easy on the stomach, supports weight management, and is ideal for those watching their blood sugar levels.
Khandvi is a nutritious, low-calorie snack rich in plant-based protein from besan and probiotics from dahi. It contains healthy fats from minimal oil and sesame seeds, while turmeric adds anti-inflammatory benefits. Khandvi is gluten-free (if besan is uncontaminated), high in dietary fiber, and a good source of iron, folate, and B vitamins, making it suitable for various dietary needs.
Pro Tips
- 💡Use freshly ground besan for best flavor and color.
- 💡Spread the batter quickly for thin, even layers.
- 💡Test the batter’s doneness by rolling a small portion on a plate.
Storage & Serving
Store Khandvi in an airtight container in the refrigerator for up to 2 days. Serve at room temperature or lightly warmed. Avoid freezing, as texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
