Khandvi, the soft and mildly tangy snack that Gujarat and Maharashtra are famous for, is one of the rare dishes that manages to be both delicious and genuinely light on the stomach. Made from a simple gram flour and buttermilk batter, it needs only a small amount of oil to cook, which is why health conscious eaters reach for it just as often as those looking for a quick teatime bite. Its thin, silky layers, faint sourness and a crackling tempering on top give it a character all its own. Here is a step by step guide to making khandvi at home this weekend.
What You Will Need
The batter itself comes together from gram flour, buttermilk, water, turmeric and salt. The tempering calls for oil, mustard seeds, sesame seeds and curry leaves. For the garnish, keep 2-3 green chillies sliced lengthwise ready, along with 2 tablespoons of grated coconut and 2 tablespoons of finely chopped coriander leaves.
Mixing the Batter
Whisk the gram flour, buttermilk, water, turmeric and salt together in a large bowl until the mixture is completely smooth, with no lumps left behind. Pour this batter into a non-stick kadhai or any heavy-bottomed pan and place it on the stove.
Cooking It Right and Spreading the Layers
Keep stirring the batter constantly over medium heat, since even a moment of inattention can let lumps form. After roughly 8 to 10 minutes of cooking, the mixture starts to thicken, pulling away from the sides of the pan and turning glossy, which is the cue to turn off the flame. Working quickly while it is still hot, spread the mixture into a thin layer on a steel plate, a kitchen counter or a tray. The thinner the layer, the better the khandvi turns out. Let it cool for about 5 minutes before handling it further.
Rolling and Tempering
Once the mixture has cooled down fully, cut it into long strips roughly 2 inches wide. Gently roll each strip into the classic khandvi shape and arrange them on a serving plate. Heat oil in a small pan and add mustard seeds; once they start spluttering, toss in sesame seeds, green chillies and curry leaves, and fry for a few seconds. Pour this hot tempering over the rolled khandvi, then finish with a sprinkle of grated coconut and chopped coriander.
Why It Is Considered a Healthy Choice
Gram flour, the base ingredient of khandvi, is a good source of protein and fibre, which helps keep hunger at bay for longer and is generally considered good for digestion. Because the dish uses very little oil, it works out to be a far lighter option compared with deep-fried snacks. The buttermilk in the batter also adds probiotic qualities, believed to support gut health, and that combination of taste and nutrition is exactly why khandvi enjoys its reputation.
Tips to Keep in Mind
- Stir the batter continuously while it cooks, or lumps can form.
- Do not spread the layer too thick, or rolling it becomes difficult.
- Using fresh buttermilk gives the dish a noticeably better flavour.
- Make sure the mixture has cooled completely before you start rolling.
