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Besan Khandvi


Besan Khandvi

Besan Khandvi



Recipe Servings


Recipe Cook Time


Learn how to make besan khandvi with this easy recipe.


  • 1 cup besan

    3 Tbsp curd

    Salt, to taste

    1 tsp turmeric

    1 tsp red chilli powder

    Hing, a pinch

    3 cups water

    Oil to grease

    For the tempering:

    2 tsp oil

    1 tsp mustard seeds

    2 tsp sesame seeds

    2 chopped green chillies

    2 Tbsp water

    Coriander leaves, to garnish

    Red chilli powder, to garnish


In a kadhai/ wok mix together besan, curd, salt, turmeric, hing, red chilli powder. Add 3 cups water gradually to make a batter.

Now turn on the heat (medium flame) and start stirring the batter continuously. Once the batter reaches a thick consistency, turn off the heat.

Grease the back side of the plates with a little oil and spread the thickened batter. (Make sure the batter applied is not too thick or the khandvis won't roll.)

Let them cool for 10 minutes. Cut strips with a knife and roll.

For the tempering:

In a small pan add oil, mustard seeds, sesame seeds, chillies and water. Pour over the khandvi.

Garnish with coriander leaves and red chilli powder.


Key Ingredients: salt, turmeric, red chilli, asafoetida, vegetable oil, mustard seeds, sesame seeds, coriander leaves, green chillies, kashmiri mirch, yogurt, gram flour