Khandvi Rolls

Khandvi Rolls
Photo Credits: Ravi Talwar

It’s festival time and with lots of guests visiting your home these days, it’s the time to entertain them and serve some delicious dishes. Khandvi is a mouth watering traditional snack originated in Gujarat-India. It is a steam-cooked dish made with gram flour and curd / butter milk and requires no complicated cooking techniques. It can be served as evening snack or as a side dish with dinner as well.

Ingredients for khandvi

  • Gram flour (Besan)                                          1 cup
  • Curd (Yogurt)                                                  1 cup
  • Water                                                             1-½ cup
  • Turmeric powder                                            ¼ teaspoon
  • Salt                                                                ½ teaspoon
  • Lime juice                                                       ½ teaspoon
  • Ginger paste                                                   1 teaspoon
  • Asafoetida (Hing)                                            Pinch
  • Cooking Oil                                                     Few drops

Ingredients for filling

  • Carrot, grated                                                 1
  • Cabbage, shredded                                          ½
  • Cottage cheese (Paneer), grated                       2 tablespoons

Ingredients for tempering

  • Mustard seeds (Rai)                                         ¼ teaspoon
  • Green chilies, chopped                                    2
  • Coriander, chopped                                         1 cup
  • Sesame seeds (Til)                                            1 tablespoon
  • Curry leaves                                                    10 – 15
  • Cooking Oil                                                      2 tablespoons


  1. Beat curd and water nicely in a deep bowl.

Tip: The curd should not be too sour and it should be beaten well in water. Buttermilk can be used instead of curd.

  1. Add gram flour in this mixture and mix thoroughly to ensure no lumps are formed. Add asafoetida, salt, ginger paste and turmeric in it.
  2. Take two flat surface steel plates or thalis and grease them with 2-3 drops of oil on the back (reverse) side of them.
  3. Now take a deep non-stick pan and pour the mixture in it and put it on high heat to cook.
  4. Once it starts boiling lower the heat and cook for 8-9 minutes stirring continuously so that it does not stick to the pan and no lumps are formed. It will start leaving the sides of the pan.

Tip: To check if the khandvi mixture is cooked or not put 1 teaspoon of it on a small greased thali. Spread and let it cool. Then try to peel to make the roll. If it peels easily, the batter is ready.

  1. Remove it from the heat, take a spoonful of it and pour on the greased plate.
  2. With the help of the blunt side of the knife or a spatula spread the mixture evenly on the plate in a thin layer and let it cool and set.
  3. When cooled, cut the khandvi on each thali length wise approximately in 2 inches wide pieces.
  4. Now spread the grated cottage cheese (paneer), grated carrot and shredded cabbage on it.
  5. Roll up each strip gently and place in the serving dish side by side.
  6. Now put oil in a frying pan on medium heat. Once it is heated put mustard seeds in and allow them to crackle.
  7. Add curry leaves and green chilies in it. Pour this tempering on the ready khandvi rolls.
  8. Sprinkle chopped coriander and reserved paneer on the khandvi rolls and keep in the refrigerator until serving.
  9. When ready, remove from the refrigerator and let the khandvi stand for 10 minutes to soften up. Serve cold.

Preparation Time: 35 minutes

Serves: 2 – 3

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