Khandvi by Ashish Biswas

khandvi pic


  • Besan / Gram Flour ½ cup
  • Butter Milk 1 & ½ Cup (preferable thin)
  • Sesame Seeds 1 tsp
  • Mustard Seeds 1 tsp
  • Scraped Coconut 1 tsp
  • Coriander leaves finally chopped
  • Green chilly finally chopped (2 Nos)
  • Asafoetida / Hing 2 pinches
  • Curry leaves 1 stalk
  • Turmeric Powder / Haldi 3 pinches
  • Oil 3 tsp
  • Salt



Step 1:

  • Mix Butter Milk, Gram Flour, Turmeric Powder and Salt to form batter.
  • Heat oil in Pan and add batter.
  • Stir continuously to make sure batter is evenly cooked and forms no lumps (approx. 8-10 mins).
  • Pour semi thick batter in large plate/platform, and spread it as thin as possible.
  • Wait till it becomes cool, then cut into wide strips.
  • Role each strip gently and place it in serving dish.

Step 2:

  • Heat Oil in small pan.
  • Add Asafoetida, Mustard Seeds, Chopped Chillies and Curry Leaves.
  • At the end add Sesame Seeds and immediately pour it on the rolled strips.
  • Garnish with Chopped Coriander leaves and Coconut.



  • Besan & Butter milk should be in 1:3
  • To spice up the khandvi, add ginger and green chili paste while making batter.
  • Spread the batter quickly to make it thin and of equal consistency (or it will be lumpy)
  • Do not keep sesame in oil for long (or it will burn).


Suralichi Vadi (Maharashtrian Version of Khandvi) – after spreading the batter, stuff it with coconut and chopped coriander and then roll it.

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