By Akshara
June 1, 2026
Khandvi is a classic Gujarati farsan celebrated for its smooth, melt-in-the-mouth texture and its delicate, tightly rolled presentation. Made from a simple batter of gram flour (besan) and sour yogurt, the secret lies entirely in the cooking processâsimmering the mixture to the exact consistency where it can be spread thinly and rolled seamlessly. Finished with a vibrant tempering of mustard seeds and fresh coconut, it is a sophisticated, light snack that never fails to impress.
1/2 cup besan (gram flour)  1/2 cup sour curd whisked with 1 cup water (or thin buttermilk)  1/4 tsp turmeric powder and a pinch of asafoetida (hing)  1 tsp ginger-chilli paste and salt to taste  For tempering: 1 tbsp oil, 1 tsp mustard seeds, 1 tsp sesame seeds, fresh coriander, and grated coconut
Whisk the besan, buttermilk, turmeric, hing, ginger-chilli paste, and salt in a heavy-bottomed pan until completely smooth and lump-free.
Cook the mixture on low heat, stirring continuously with a spatula for 8 to 10 minutes, until the batter thickens and begins to leave the sides of the pan.
Test a spoonful on a clean kitchen counter; if it rolls smoothly after cooling for a few seconds, quickly spread the remaining hot batter thinly across flat plates or greaseproof sheets.
Allow it to set for 3 minutes, slice into wide strips, roll them up gently into cylinders, and finish by pouring the hot mustard and sesame seed tempering over the top before garnishing.