Khandvi (Khandavi) is a very popular snack item from the state of Gujarat in India. It’s unique soft texture, mild flavor, cool yellow color and the crunch and presentation of the seasoning on top makes it a favorite with kids and adults. Authentic way of making it is, of course, on the stove top but here we show a super fast and easy way to make it in the microwave. Don’t let the look of the Khandvi rolls and the process intimidate you, just go ahead and make it for the next get-together you have or just treat yourself to it.
Prep time: 5 minutes
Cook time: 5 minutes plus additional 20 minutes for spreading/rolling and seasoning.
Serves: 4-6
Ingredients;
Besan/Chickpea (Gram) Flour – 1 cup
Buttermilk – 2 cups (1 cup yogurt + 1 cup water)
Turmeric Powder – 1/8 tsp
Asafoetida – pinch
Salt – to taste
For Seasoning:
Oil – 4 tsp
Mustard Seeds – 1 tsp
Asafoetida – pinch
Green Chillies – 2 (cut lengthwise)
Grated Coconut – 1 Tbsp
Cilantro (Coriander) – chopped for garnishing
Method:
1. In a large microwave safe bowl, mix Besan (Gram Flour), Yogurt, Turmeric Powder, Salt and Asafoetida.
2. Add Water and blend the mixture to a smooth (lump-free) paste.
3. Cook uncovered in the microwave for 1 1/2 minutes.
4. Remove from microwave and stir to break up any lumps.
5. Microwave again for 1 1/2 minutes and stir again.
6. Microwave for last 1 1/2 minutes and mix well. You may have to use a hand blender to remove any lumps.
7. Lay out Aluminum Foil in long sheets (approx 2 ft) on the counter top. (Tip – this step should be done while batter is cooking. Once the batter is out of the microwave, you have to work fast before it solidifies.)
8. Spoon batter along one edge of the foil and with a flat spatula, gently pull the batter down along the foil (spreading it thin). Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is thinly spread.
9. Let the batter rest for 5 minutes and allow it to solidify.
10. With a sharp knife, cut long 1 to 1 1/2 inch strips in the solid batter.
11. Gently lift the edge and roll the strip into a tight roll. You can make the rolls as big as you like. If they get too thick, cut it off and start a new roll.
12. Repeat rolling and placing rolls on a platter.
13. Sprinkle Coconut and Cilantro (Coriander) over the Khandvi.
14. Heat Oil in a small skillet.
15. Add Mustard Seeds, allow them to pop.
16. Add Asafoetida, Green Chilies and switch off heat.
17. Sprinkle seasoning over the Khandvi.
18. Serve at room temperature.
Tips:
If for any reason you don’t have or don’t want to use a microwave, here is Sheenal’s tip:
you can make the same in pressure cooker.
1 cup Besan
2 cups + 2 tablespoon water
and all other ingredients same as above.
and put in pressure cooker for 3 whistles.
let it cool down for 15 to 20 min and once you open it spread it straight away.
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How to make Khandvi rolls, easy khandvi, microwave khandvi,
Hi,
I have been making Khandvi since shown on ZeeTV 50th anniversary of Indian independence. Your recipe is so easy and absolutely joy to prepare for my family.
I will be trying instatnt suji Dhokla today
wish me luck
Thanks
Deepak
Hi Deepak,
Good luck! Let us know how they come out!
Hi Hetal & Anuja,
YOU have a great website & I love all your recipes.
1 que about Khandvi,,I tried twice & I don’t know what I am doing wrong but lumps doesn’t go away in last 1 & 1/2 min & once i spread on foil it doesn’t stick to foil & I end up throwing whole thing away.plz help.
Thanks a lot in advance,
If the lumps are stubborn, the easiest way to get rid of them is to use an immersion type blender or other hand blender. Also, if the mixture may not be sticking to the foil because it’s too dry or it’s become cold. Sometimes, depending on the power of your microwave, it will take more or less time to cook. Hope that helps.
Thank you so much,,I will try again.You know this website is like my most favorite now,I check this website before I check anything when i sit on computer.I am 24 & never went in kitchen when young,so this is my life saver.
can u plz post 7-layer dip receipe,I know it’s easy but still I want to see how you w’d do it.
thanks again….
🙂 You read our minds…Seven layer dip is coming up very soon. Stay tuned!
Hi Hetal & Anuja,
I am from Gujarat, presently at Calgary. I was searching good recipe for Khandvi (Patodi) but my search ended on your website. I prepared it yesterday within 15 minutes and it tasted delicious. Thanks for putting it here and thanks to the person who sent it to you.
Keep posting new items.
Thanks again,
Haresh
Hi Haresh,
Thanks for writing! Glad you’re finding SMTC useful!
Hi Hetal n Anuja,
Love this site n hv almost tried all the recepies. Planning to try this one too as i love khandvi. My ques is I have an idli cooker and with it came plates in which i make dhokla. Can i spread a thin layer of khandvii batter in there. If yes how long shud I steam it?
Thanks
Pooja
Hi Pooja,
Sorry, we’ve never steamed khandvi before but you probably will not get the thin consistency making it this way. It’s better to cook the batter first and then spread it.
Hi Hetal and Anuja
I love your webside Show me the Curry.
I made khadvi twice, I love the way you show. no mesh no pots to clean. Now I will be making all the time. Thanks for that. Hardip Shah
Hi Hetal and Anuja,
Thank you for wonderful recepies… I tried the Dhokla form your recepies and it turned out great but when I tried to make Khandvi as per the recepie my batter never dried on the foil even after keeping it over night next day morning there were cracks in the khandvi batter on the foil … do u have any idea what I might have done wrong???
Also I wanted to ask u for the Dhokla recepie which is made with Besan as I think its more moist then the one made with Suji…
Hoping to hear from you!!!
Thank you again for al these great recepies….:-)
Hi Nidhi,
If the batter does not dry after a long time, it probably has not cooked enough. Since all microwaves are different, you can try to cook it a minute or two longer next time.
We’ll get dhokla on our list to do.
WOW
It was actually easier that it seemed from the video 🙂
Thanks a lot!
Munching it now 🙂
Will post pic on my fb
You both ar just sooo good and very helpful, thanks for all your Recipes.
hi to both,
i tried this khandvi and it came out really really well.
i like your idea of spreading on foil paper.
less work for cleaning.
and can i give you suggestion??
you can make that thing in pressure cooker.
1 cup Besan
2cups+ 2 table spoon water
and all other ingredients same as you
and put in pressure cooker for 3 whistles.
let it cool down for 15 to 20 min and once you open it spread it straight away.
thanks
sheenal
Thanks Sheenal, that’s a great option for folks who don’t have a microwave or don’t want to use one! Thanks for sharing this alternative method! We are sure people will find it useful! Will make amends to the recipe and add it as a tip.
I don’t have a microwave at home so, I tried the pressure cooker method. I used hot water to mix everything together and also made sure I had plenty of hot water in the kettle just in case. The dish turned out to be delicious and it was all gone!
Mind you, I had never heard of this dish before visiting this site 😊 Thank you for posting it! This one’s a keeper.
My friend suggested I try to use this recipe to make besan noodles. I will let you know how it goes.
the recipe appeared simple and easy, however the khandvi easily fell apart and was not properly cooked with the microwavable cooking instructions provided.
Is there a better way to tell whether the khandvi is really cooked and ready to spread out?
Hi Tina,
Sorry the khandvi didn’t work out for you. Sometimes, different microwaves have different power levels and therefore, the cooking time varies. The best way to tell if it is ready to spread is to try out a small portion (just a tiny bit) on a piece of foil. After spreading it, if you are able to easily lift it off, it is ready.
Hi Hetal and Anuja,
I have been married for 5 years now…learnt serious cooking from my mom as well as my mother-in-law…and they are both great cooks…but I have to say, any recipe that I have tried from Show Me The Curry has turned out fantabulous…especially the easy, quick recipes that need the microwave for cooking.
I only have one request for the most talented chefs…could you please post the recipe and video for pani puri??? Please please please pleaseeeeeeee!! If all the video u post online had to be rated, then I’m sure the Pani Puri video will be rated somewhere at the higher end if not the first. PLEASE 🙂
Divya
Thank you for the email and the lovely compliment! Regarding Pani Puri, we are working on it and will have it out soon.
Hi Hetal and Anuja,
Awesome recipe!! I am a big fan of ur website.
I have a request. Please,can u work on to show us a video on how to make Saurashtra Lamba fafda?
Will definately appreciate it.
Thanks,
Jayshree
I am agog: those look fantastic! I’ll be placing an order with my (online) Indian grocer for the flour so I can try this.
Question for you: is there a sweet variation of this and if so, what’s it called. I couldn’t help but think a little sugar and cardamon in the batter and a drizzle of honey and rose water after it’s arranged in the platter.
BTW, awesome website. 😉
Thanks for the compliment!
There is no sweet version to this but who says that you can’t make it? If you do try it, do let us know how it came out!
Good Luck:)
Hello lovely ladies!
This is next dish i’m going to try!! Somehow me nd besan just dont get along well! 🙁 It just never gets cooked for me… as in the bitter taste of it never leaves when i cook! Hopefully this wud be the first succesful one!!!! 😀
Thanks a ‘Khandvi’ful!!
-Ria
Hi Ria,
Hmmmm….Besan has a raw flavor, but never bitter. Wondering if your besan is fresh. I once got a batch that was stale, right from the grocery store and it had an off taste — even after cooking.
Hey Hetal n Anuja..
Ur recipe is just awesome n so u r… I tried it today and it turned out so good.. :):)
Special thanks to Vishakha Aunty too..:)
My hubby is a fan of Kandavi.. now I will give him a nice surprise in the evening..
Thanks once again..!
-Anu.
Hetal & Anuja,
Hats off to you two.
Question to either/ both of you. The Khandvi that I have eaten seem to be oily, i.e. there is oil between the rolled up layer. Did I miss the oil part or is it my perception? Do we need to put oil on the foil before spreading the batter? Also, what makes the layers not stick to each other; since I have seen the khandvi can be re-opened completely without siticking to each other? Thanks again for the recipe.
Hi Srini,
Khandvi can get pretty oily. Some people put coconut, cilantro and seasoning on the khandvi before rolling (sort of stuffed). We are trying to cut down on oil and fat so we chose to sprinkle it only on top. Even without the oil, the khandvi should open right up. You do not need to oil the foil before spreading the batter.
hi
Hetal & Anuja
Awsome Recipe…….Something One OF The Extraordinary In Khandvi Recipes Till I Have Seen So Far…..
I Prepared This Yesterday For Breakfast….My Husband Loved It.. Thanks For Posting This Recipe…
Hi you both,
this is great web site i seen 1st time for indian food
and speciealy khandavi i made at home and is very fast
and testy
i been seen your lots recipe and all is good
i am looking for recipe of fafda and jalebi
and i find your web by google
any way if you have fafda and jalebi recipe please
show me
ones againe thanks you both
sanjay
Houston TX
Hi Hetal and Anuja,
Thank you for this quick and simple recipe that has so much flavor. By the way, my husband and I love Khandvi and was happy to see it on your website. I was always afriad to try khandvi because of the rigorous stirring on the stove and the quick spreading of the batter. I tried your recipe and it turned out great. Making the batter in the microwave made it so much easier and quicker and can’t wait to make it again.
My one request is if you or your viewers could provide a recipe for Khaman. My family and I love VATALI DAR NA KHAMAN (channa dal), but find it very difficult to make because the results are always inconsistant. Please provide a recipe that is sure to please everyone.
Hi Judy,
We usually use Canola Oil in most of our Indian recipes because it has the omega-3 health benefits of Olive Oil, without the strong smell. In our fusion or Italian recipes, we use Extra Virgin Olive Oil.
Hi Hetal and Anuja,
What type of oil are you using in this recipe? I wasn’t sure if olive oil would be suitable.
I love your site and it has definetly enhanced my culinary skills. I have also informed many of my friends about your site. I enjoyed watching your videos and learnt many new dishes. However of late (last 2 months) I can’t view any videos on your site. there appears a blank space. Is something the problem OR do I have to be a member to view your featured videos, pls reply
Thanks for the advice. I can’t wait to make this recipes again, this time with a thinner layer! =)
Hi Ami,
It really does have to do with the batter being spread too thick. The thinner it is, the more pliable it is. Good luck next time.
Kudos on this recipe ladies. I made this earlier today & it tastes great. My only concern was that as I was rolling (careful as can be), some of them would break as I would roll them. What do you think the problem could have been? Do you think it has to do with how thick or thinly I spread the batter? I’m a beginner so any advice would be great. Thanks a bunch! Please keep these amazing recipes & videos coming! =)
Hi Sweta,
Our microwave is 1100 watts so pretty similar to your’s (maybe 15-20 secs more for you). The easiest way to tell if the batter is ready is to take a tiny amount and spread it on the foil. In a few seconds, if it peels off easily, it’s ready. Otherwise, you can cook it for a little longer.
Hi Pinky,
Thanks so much!
Spreading the batter is easier if you use a spatula that is flat (tabetho – in gujju). Also, the most important thing is that the batter should have no lumps and still be warm while your spreading it.
We’ll try to get your requests on our list!
Hi Hetal and Anuja,
can you please post a recipe for below:
tal (seasme) chikki
Papdi atta
khato lot (sour flour) with rice flour
ladu
andhvo
muthiya
i know it is a big wish list but knowing you guys – i am sure it will all come true.
keep up the great work.
Dear Hetal and Anuja,
I love you guys for the videos of recipe that you put on this website. I would like to thank VahChef also, since i got your web address from vahrevah.com.
I log into your website almost every alternate day to see what new recipe u have waiting to try out for me.
I tried this Khandvi recipe and it works great. I tried in M/W as well as on gas. The one on gas – worked out better. I used non-stick pan, so that it dosen’t get burned.
The hard time i had was spreading out the batter to a smooth line. Please help on this.
Thanks,
Hi Hetal
Thanks for your response. I will surely keep all the factors in mind,will try to experiment with recipe but I do agree that microwave method is the best.Thanks again for the wonderful recipe.
Hi you both….
wonderful recipe….. i will try it soon….
can u please post a recipe for Bakarwadi…
thanks…
Hi Hetal & Anuja
Very nice recipe…
How would i came to know that batter is ready to be spread…… the microwave which i hve is 1000W so for that reason should i heat the batter for 1-2 mins more…
Thanks a lot for the timely reply Hetal 🙂 I am going to buy a hand blender today! 🙂
Hi Nilofar,
Thanks for trying out the water adding and reheating trick — glad it works well!
It really is hard to tell (explain) for how long to cook it because there are so many variables (the heat level, the thickness of the pot, etc). For that reason only, we love this microwave method. It is for the most part – fool proof.
If you want to try it anyway, you probably will need to start out with a thinner batter. You can increase the water and yogurt by 1/2 cup each. Cook on medium heat until you get to the consistency that we showed. It goes pretty fast so have your foil or baking pan ready to go.
Hello Heatal and Anuja
I made this yesterday and wow it turned out good. I had a little hard time spreading it but thanks to your tip that I read I added some water put it back in microwave and blended it again and it was much easier. Also instead of spreading it on foil i just used back of a baking pan and used pizza cutter.Thanks again for a wonderful recipe. I am planning to make this again soon.Just had one question. If I were to make it on a stove top how long do you think it will take and how high should the flame be???Please reply and thanks in advance.
Hi Chi,
Besan (gram flour) is very hard to work with once it hardens up. If you are making khandvi on the stove, it is easier without a hand blender as you can continuously stir it so that lumps don’t form. However, since this is a microwave recipe and you cannot keep stirring it, you may have to have a hand blender. The immersion style we show is very good and we find many uses for it in our kitchen. The hand blender used for cake batter mixing (with the 2 beaters) also works and is a little cheaper.
Hi Hetal and Anuja,
Thanks for the wonderful recipe. I had tasted Khandvi at a party and wanted to try it from a long time.
I had prepraed it this evening. Since I dont have a hand blender, I used the wisp to mix the flour everytime, after removing from microwave. What I noticed whas, inspite of mixing for 5-6 mins vigorously, I could still see some small lumps in the flour. Your looks soooo smooth..Tell me what to do..
I am also thinking of buying a hand blender, if this doesnt work out well..
Hi Hetal
Thanks a lot for the immediate reply. I will try as you say … more so make in batches .. Thanks again.
Bindu
Hi Bindu,
Thanks so much!
Due to the nature of besan (gram flour), the mixture hardens up pretty fast. You have to really work fast. You could try to mix a few drops of water and quickly re-heat it back in the microwave. We’ve never tried it so it would be a good experiment if you do :).
If you want to make more than the quantity for this recipe, you should definitely make it in batches and NOT double up the recipe.
Let us know if you try the re-heating process.
Hi Hetal and Anuja
Thanks for this wonderful Khandvi recipe. It was just too good. Actually I had read this on other site but it didn’t look interesting and I never really thought I could roll it so i never made. Yesterday morning I saw this on your site and made it in the evening and wow … it was FANTASTIC. I wanted to know that if the dough becomes a bit hard to spread what should I do. The first batch came out extremely well .. the second was Ok … not bad .. but I had made only that much dough .. if I have to make more then how can I manage that .. could you please tell me .. thanks in advance ..
Bindu
V.good. Thanks
Hi Hetal,
Thanks for ur fast reply!
I totally agree with u. In my case,im also old fashioned. I dont mind cleaning the cooker each time after a meal. But, i dont know y im husband wants me to get a vessel which i can use to cook rice in microwave. I have 2 wonderful typical desi indian hawkins cookers (got it from chennai) and make rice,biryani,pongal in that. But, at times when we come home late, he feels that i would be tired so insists on using microwave to make rice. sweet..isnt he? 🙂
This is y i asked u about those ones which can be put in microwave…truely i had no wild idea about the type to use. After seeing this and that spinach,carrot rice video only i realised wat i should use.
Ill check out in Walmart. Kindly reply then too!
U both are doing a great job! You have got happiness and colour to my life after coming here to US. May god bless u both! I want to buy ur aprons and DVD but since i dont earn im scared to ask them from my husband. 🙁
Ill try to get job soon and buy them.Lets hope if they would be still available! 🙂
love,
-Priya-
Hi Hetal & Anuja,
The khandvi recipe turned really good. Could you please show pizza dough recipe using bread machine and by hand.
Thanks,
Aruna
Hi Noela,
The khandvi should remain good for a few days in the fridge. If you’re making it ahead for a party, leave off the garnishing and seasoning until the day of the party.
Hi Niky,
Definitely, we have handwo on our list but we have a long list so hopefully, you’ll be patient with us :).
hi
KHANDVi— apna gujju ni favourite,
now m waiting for HANDWA recipe!!! i know tame tamara viewers ni wish jaldi thi puri karsho…
thank you,
Hetal and Anuja, thanks for posting another awesome recipe! How long will the Khandvi last if kept in the refrigerator?
Hi Satya,
Our microwave is 1100 watts.
thanks again hetal and anuja for this recipe… i have had no success in the past with any khandvi – gas/cooker/mircowave.. but will surely try yours!
Any suggestion on the power of microwave.. different microwaves have different powers…?
Very nice recipe. I’m a big fan of your almost all recipes and I try them everytime. No wonder they become very tasty !!!
I like to put stuffing of coconut,cilantro,poppy seeds and salt-sugar inside Khandvi. I’m very glad you gave us an quick option of microwave here. 🙂 Keep posting new recipes!!
Hi Priya,
We use glass mixing bowls for microwaving. You should be able to find them or something similar at Walmart or Target (or Bed Bath & Beyond). There are actual microwave rice cookers available – check online to see if you can locate one near you. Call me old fashioned, but I had one of those cookers and I hated it. There are people who love them also — so to each, their own :).
Hi,
Thanks so much for this reciepe. A frnd of mine had shared a link of Khandvi which she had tried but i was looking out for videos since i was scared to make it. Thank u so so much for the video. I don have besan at home now or else i would have tried it right away.
Can u please tell from where can i get the microwave safe bowl that u have used. Its glass right ? I mean..is it available in Walmart ? I have been looking out for containers to make rice in microwave. Can u please help me on this. I have simple micrwave plastic bowls that i got i from India. I don keep them in microwave for more than a minute.
Pl do reply. I will definetly try this and let u know how it turned.
Thanks so very much.
-Priya-