By Rajlakshmi
June 10, 2026
Making khandvi is a culinary art in a true sense. Even though the list of ingredients and the directions seem fairly easy, the technique can be a little tricky to pick up on the first attempt. Follow these steps to achieve the perfect khandvis
100 gm besan 150 ml sour curd 250 ml water ½ tsp turmeric powder 1 tsp ginger-green chilli paste Salt to taste 2 tbsp cooking oil 1 tsp mustard seeds 1 tsp sesame seeds A pinch of hing 2 green chillies, slit lengthwise 8-10 curry leaves 2 tbsp fresh coriander, finely chopped 2 tbsp grated coconut
Take a bowl and mix besan, sour curd, turmeric powder, ginger-green chilli paste, and salt.
Add some water while whisking to make a smooth and lump-free batter. Keep stirring till there are no lumps.
Heat a heavy-bottomed pan and pour the batter into it. Keep stirring until it forms a dough-like consistency.
Pour a ladleful of the hot mixture on top of a greased thali or plate. Use the back of a spatula to spread the thick batter into a thin layer.
Let the layer cool down for about two to three minutes. Take a knife and cut the sheet into strips of about 2 inches in width.
Take one end of a strip and roll it into a cylindrical roll. Repeat the same for all strips and the rest of the batter.
Take a pan and heat some oil. Add mustard seeds, sesame seeds, asafoetida, green chillies, and curry leaves to make the tempering.
Arrange the rolls you just prepared on a serving plate. Pour the freshly prepared tadka over the khandvi. Garnish and serve!