By eatmundo · July 12, 2026
Delicate Gujarati gram flour rolls.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Whisk the chickpea flour, buttermilk, turmeric and salt in a heavy pan until completely smooth, with no lumps.
- 2
Cook on medium heat for 12 minutes, stirring continuously. Meanwhile grease the backs of two large plates or a clean flat surface with a little of the oil.
- 3
Stir until the batter becomes a thick, smooth paste. Test it by spreading a little on a greased inverted plate. If it peels off cleanly after cooling for 30 seconds, it is ready.
- 4
Working quickly, spread the hot batter very thin on the greased surface with a wide flat spatula.
- 5
When cool, cut the sheet into strips 5 cm wide. Roll each strip tightly into a bite-sized roll and arrange the rolls on a plate.
- 6
Heat the remaining oil in a small pan, add the mustard seeds and let them splutter, then pour the tempering over the rolls.
- 7
Garnish with fresh coconut.
- 8
Serve immediately.
Frequently Asked Questions
What is Khandvi?
Khandvi is a savory snack originating from Gujarat, India. It consists of tightly rolled, bite-sized strips made from a cooked mixture of chickpea flour, buttermilk, and turmeric, typically garnished with mustard seeds and coconut and served as a breakfast or tea-time appetizer.
What is the secret to getting the perfect batter consistency?
Whisk the chickpea flour and buttermilk until completely smooth, ensuring no lumps remain before heating, as lumps will prevent the khandvi from rolling properly.
How do I know if the batter is cooked enough to spread?
Perform a 'plate test' by spreading a small amount of the hot mixture onto an inverted plate; if it peels off cleanly after cooling for 30 seconds, it is ready to spread.
What is the best way to spread the batter thinly and evenly?
Use a wide flat spatula or the back of a large spoon to spread the hot batter onto a greased surface quickly, as it sets very rapidly once removed from the heat.
Can I substitute sour buttermilk if I don't have fresh?
Yes, using slightly sour buttermilk actually improves the traditional tang of khandvi, but avoid using ultra-thick Greek yogurt as it will alter the required hydration balance.
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