By Devi Poojari
December 19, 2025
What can be best described as thin rolled sheets of gram flour, the khandvi is a supple textured delicacy that has a distinct tang to its yellow form. Often relished as part of a larger meal, it also makes for the perfect snack to enjoy alongside a cup of tea.
¾ cup besan ¾ cup yoghurt ½ teaspoon ginger-chilli paste 1 + ¼ cup water ¼ teaspoon asafoetida ½ teaspoon turmeric powder Salt, to taste 1 tablespoon vegetable oil 1 teaspoon mustard seeds 1 teaspoon sesame seeds 1 tablespoon freshly chopped coriander 1 green chilli, sliced 1 tablespoon freshly grated coconut
Combine the besan, turmeric, asafoetida in a bowl as well as the yoghurt, ginger-chilli paste and water in a separate bowl.
Pour the yoghurt mixture into the besan before whisking thoroughly to form a loose, lump-free batter.
Season with some salt and pour into a non-stick pan to stir continuously over medium heat for 15-20 minutes, until the mixture thickens and cooks.
Transfer to a thali greased with some oil and spread thinly across the surface into a thin sheet.
Cool for 3-4 minutes before cutting into strips and rolling each strip inward.
Heat the vegetable oil in a separate pan and temper the mustard as well as sesame seeds to spoon over the khandvi rolls.
Sprinkle fresh coriander and coconut before serving warm with green chutney.