Khandvi Recipe – Gujarati Khandvi Rolls & Noodles – Step by Step Photo

May 28, 2020 by Priya

My khandvi did not come out good the batter was going lumpy while cooking ….. I don’t know where was I going wrong?

Response: Hello Priya, cook the khandvi in a heavy based kadai and keep stirring continuously to avoid lumps formation.

Nov 18, 2018 by Nancy Dsouza

Hi, I follow few recipes and they are good. I tried khandvi with adding madia and it turned out superb – 1 cup chana flour, 1/3 cup maida with 4 cups buttermilk other ingredients are same, just try friends.

Dec 06, 2017 by Meera

Made this today. Came out perfect. Glad I found this site. Appreciate the accurateness of the recipe.

Aug 30, 2016 by Ana

Which besan to be used jada or barik besan?

Response: Barik besan (fine gram flour) is used to make khandvi.

Aug 27, 2016 by Salma

Please, may I know how it needs to be stored? Like in fridge or only in air tight container.
And how long does it last? The shelf life.
Thank you.

Response: Hello Salma, it stays good for 6-8 hours at room temperature (not in summer) and for 1-2 days in the refrigerator (keep it in a container while storing it in fridge to prevent it from drying).

Oct 10, 2015 by Chanda faizpurlkar

i love khandvi and recipe.

Sep 03, 2015 by Madhu drall

I like the recipe. It’s very helpful. Thanks.

Apr 15, 2015 by Alakaben

I am happy to see this recipe on this site. Thank you very much.

Mar 24, 2015 by Dipti

I would like to try…

Mar 16, 2015 by Ritika

I made it today. It was perfect though I made it for the first time.

Jan 07, 2015 by Mahilakannan

May I add little chilly powder for spiciness?

Response: Hi, you can sprinkle chilli powder over top after making the rolls to make it spicy.

Nov 27, 2014 by Richa

1. Even after cooking for a long time I could taste raw besan.
2. I tried to make the rolls. The rolls came nice but they were getting merged while eating.
Any advice for next time for both the issues?

Response: Hi Richa, if the batter has raw besan smell, it means it is not cooked enough. I think it is the main reason behind both the issues.
1. If you increase the quantity of ingredients, it will take more time to cook.
2. To reduce the time of cooking, initially you can cook the batter over medium flame and stir occasionally. When it starts to thicken, immediately reduce the flame to low. Cook and stir continuously.
3. The main reason behind cooking over low flame is to keep the batter smooth and avoid lump formation.

Oct 03, 2014 by saba

I tried this recipe but can’t make roll
Its just break all the dough…

Response: Hi Saba, the reason behind you couldn’t make roll may be the gram flour you used. Make sure that gram flour is fresh and not very old.

Aug 12, 2014 by deepti

Please suggest salt quantity in Khandvi..Do we add or not…

Response: Add approx. 1/4 teaspoon salt while making khandvi batter in step-1. You can also taste the batter for the salt and add more if required.

Jul 19, 2014 by Vijaya

Thanks for the nice recipe. I like the way of recipe presentation with photos.

Apr 30, 2014 by vandana

Ur recipe of khandavi is very interesting…… I vll definately try it

Oct 27, 2013 by Gargy

It is really helpful for us that you are also giving photos to understand recipe easily.

Oct 04, 2013 by Samira

I don\’t have butter milk can I use yogurt?

Response: If you do not have buttermilk no need to worry. You can prepare buttermilk at home by blending 1/4 cup yogurt (curd) with 3/4 cup water using hand blender until no lumps of curd.

Sep 21, 2013 by Samira

hello….can you tell me 1 cup how much in gram??? is it India small tea cup or mug?? tell me in gram as well

Response: 1 cup gram flour is equal to 140-150 grams (approx. value).
In all recipes, 1 cup = 250 ml (Indian Style Cup) is used to measure all ingredients. You can easily find the measurement cup set in any grocery or kitchen store or online.

May 08, 2013 by samira

Thanks for recipes i am getting excited to make.., are you from India? Please tell me thanks.

Response: Yes, I am from India.

Apr 20, 2013 by devina

bhut tough tha. perfect nhi bana, but i know practice makes man prefect. Taste was good. Thanx.

Feb 23, 2013 by ranjana

i like this recipe very much thanks for it