🇮🇳 India · Food
Khandvi
By eatmundo · July 12, 2026
Delicate Gujarati gram flour rolls.
Ingredients
check them off as you prepareHow to Make It
- 1
Whisk flour with buttermilk.
- 2
Cook on medium heat.
- 3
Stir until thickened paste.
- 4
Spread thin on flat surface.
- 5
Roll tightly when cool.
- 6
Temper with mustard seeds.
- 7
Garnish with fresh coconut.
- 8
Serve immediately.
Frequently Asked Questions
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.
Mundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
