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
Step-by-step instructions
Step 1 · In a mixing bowl
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.
Step 2 · Pour the batter into a heavy-bottomed kadhai
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.
Step 3 · Quickly spread the hot batter thinly and evenly over greased back o...
Quickly spread the hot batter thinly and evenly over greased back of a thali or kitchen counter using a spatula.
Step 4 · Allow to cool for 2-3 minutes
Allow to cool for 2-3 minutes. Once set, cut into 2-inch strips using a sharp knife.
Step 5 · Gently roll each strip into tight spirals and arrange on a serving ...
Gently roll each strip into tight spirals and arrange on a serving plate.
Step 6 · For the tempering (tadka)
For the tempering (tadka), heat oil in a small pan. Add rai, hing, curry leaves, and sesame seeds. Let them splutter, then pour over the rolled Khandvi.
Step 7 · Garnish with grated coconut and fresh coriander leaves before serving
Garnish with grated coconut and fresh coriander leaves before serving.
Why this recipe 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.
A note on tradition
Khandvi is an iconic snack from Gujarat, often featured in thalis and enjoyed during festivals like Diwali and special occasions. Its simple ingredients and intricate preparation reflect the culinary artistry of Gujarati home cooks. Variations exist across Gujarat and Maharashtra, with subtle changes in the tempering and garnishes. Khandvi is also a popular choice for tea-time and as a light lunch in Indian households.