Let's get you rolling—literally—with restaurant-style Khandvi at home. 😄 These silky, savory rolls from Gujarat are pure magic and surprisingly easy once you get the hang of it!
🌼 Restaurant-Style Khandvi Recipe 🌼
(Also known as Suralichi Vadi in Maharashtra)
📝 Ingredients:
For the batter:
1 cup besan (gram flour)
1 cup sour yogurt (curd/dahi)
2 cups water
1/4 tsp turmeric powder
1/2 tsp ginger-green chili paste (adjust to taste)
Salt to taste
Optional: A pinch of asafoetida (hing)
For tempering:
1.5 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds (til)
1–2 green chilies, slit
A few curry leaves
For garnish:
Fresh coriander leaves, finely chopped
Freshly grated coconut (optional but divine)
👩🍳 Steps to Make Khandvi:
1. Prepare the batter
Mix besan, yogurt, water, turmeric, chili-ginger paste, salt (and hing if using) in a bowl.
Whisk until smooth and lump-free. You can blend it if needed.
2. Cook the batter
Pour the mixture into a heavy-bottomed non-stick pan.
Cook on medium-low heat, stirring continuously to avoid lumps.
In about 8–10 minutes, it will thicken into a smooth, glossy paste (like thick custard).
Test readiness: Spread a bit on a plate. If it rolls after cooling without sticking—you’re ready!
3. Spread and roll
Quickly spread thin layers on the back of steel plates or clean kitchen counters while still warm.
Let it cool for 3–5 minutes.
Cut into strips (~2-inch wide) and gently roll each one.
4. Prepare tempering
Heat oil, crackle mustard seeds, add sesame seeds, green chilies, and curry leaves.
Drizzle this hot tempering over the rolled khandvi.
5. Garnish and serve
Top with fresh coriander and coconut.
Serve with green chutney or have it solo. So good 😍
💡 Pro Tips:
Make sure the yogurt is slightly sour—it adds that authentic tang.
If your batter is undercooked, khandvi won’t roll well.
Work quickly while spreading; once cool, it won’t spread smoothly.
You’ll feel like a khandvi masterchef by the end of this 😄
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