By Shreya Sarpal
May 24, 2026
Silky texture and neat rolls make khandvi look simple, but a few small mistakes can turn the batter thick or lumpy, which is why these easy tips help create soft and flavourful Gujarati-style khandvi every time.
Whisk the gram flour, yoghurt, and water really well before cooking so the batter stays smooth and spreads evenly without breaking while rolling.
Keep stirring the batter on a low flame to prevent sticking, burning, or lumps while helping the mixture turn glossy and silky.
Khandvi batter sets fast, so spread it immediately in a thin layer before it cools and becomes difficult to roll properly.
Slightly tangy yoghurt gives khandvi its authentic Gujarati flavour and balances the mild taste of gram flour beautifully.
Lightly greasing plates or the kitchen counter helps the strips lift easily and roll neatly without tearing or sticking.