Besan Khandvi


  • 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.


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