By Simran Makkar
September 27, 2026
Roll it, temper it, and khandvi becomes one of those snacks people assume you bought from a sweet shop. But the truth is, it's just a yoghurt-and-besan batter, cooked until thick, then spread out before it has a chance to set. There's a small window to get the rolling right, but once you nail it, this one earns its place on the table every time.
– 1 tablespoon oil – 1 cup yoghurt, whisked – 1 cup besan – ¼ teaspoon turmeric powder – 1 ½ cups water – 1 teaspoon sesame seeds – Salt to taste – 8-10 curry leaves – 1 teaspoon mustard seeds – A pinch of asafoetida – 2 tablespoons coriander leaves, chopped – 2 tablespoons fresh coconut, grated – 1 green chilli, finely chopped
In a mixing bowl, whisk together the yoghurt, water, besan, salt, and turmeric until completely smooth and lump-free.
Pour the mixture into a heavy-bottomed pan and cook on a low-medium flame, stirring continuously.
Keep stirring for about 10-12 minutes, until the mixture thickens and starts leaving the sides of the pan. It should fall off the spatula in a thick ribbon.
Quickly spread a thin layer of the batter onto the back of a greased plate, working fast before it cools and sets. Repeat with the remaining batter on more plates.
Let the spread batter cool for 5 minutes, until firm to the touch.
Once set, cut into strips and gently roll each strip into a tight spiral.
Arrange the rolls on a serving plate.
Heat oil in a small pan and add the mustard seeds, letting them splutter.
Add the sesame seeds, asafoetida, curry leaves, and green chilli, and sauté for a few seconds.
Pour this tempering over the khandvi rolls.
Garnish with grated coconut and coriander leaves before serving.