Khandvi (From Leftover Kadhi) Recipe

Recipe By Slurrp

Transform leftover kadhi into a delightful and savory snack with Khandvi. This Gujarati delicacy is made by cooking a thin batter of besan (gram flour) and yogurt, which is then rolled into thin, bite-sized rolls. The rolls are seasoned with a tempering of mustard seeds, curry leaves, and grated coconut, adding a burst of flavors to the dish. Serve these soft and tangy rolls as an appetizer or tea-time snack.

13 Rating -
Khandvi (From Leftover Kadhi)

ingredients serve

Ingredients for Khandvi (From Leftover Kadhi) Recipe

  • 1/4 cup Besan
  • 1/4 cup Yogurt
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Ginger Paste
  • 1/4 teaspoon Green Chili Paste
  • As required Salt To Taste
  • as needed For Tempering
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 2.25 Y Leaves
  • 1/2 tablespoon Grated Coconut
  • as per your need Chopped Coriander Leaves For Garnish

Directions: Khandvi (from Leftover Kadhi) Recipe

Cooking Directions

  • STEP 1.In a bowl, mix besan, yogurt, turmeric powder, ginger paste, and green chili paste to make a smooth batter.
  • STEP 2.Cook the batter in a non-stick pan, stirring continuously, until it thickens and leaves the sides of the pan.
  • STEP 3.Spread the cooked batter on a greased surface and let it cool for a few minutes.
  • STEP 4.Cut the cooled batter into thin strips and roll them tightly into bite-sized rolls.
  • STEP 5.In a small pan, heat oil and add mustard seeds, curry leaves, and grated coconut for tempering.
  • STEP 6.Pour the tempering over the rolled khandvi and garnish with chopped coriander leaves.
  • STEP 7.Serve the khandvi as a snack or appetizer.

Cooking Tips

  • Make sure to cook the batter on low heat and stir continuously to avoid lumps.
  • Grease the surface with oil before spreading the cooked batter to prevent sticking.
  • For a tangier flavor, you can add a squeeze of lemon juice to the batter.

Storage and Serving

  • Khandvi is best served fresh, but you can store leftovers in the refrigerator for up to 2 days.
  • Serve the khandvi as a snack or appetizer with green chutney or tamarind chutney.
calories per serving
4 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther

Current Totals

  • Fat
  • Protein
    < 1g
  • Carbs
    < 1g
  • Fiber
    < 1g


  • Carbs
    < 1g
  • Protein
    < 1g
  • Fiber
    < 1g


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp