Khandvi Rolls – Gujarati Snack

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

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


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.


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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137 thoughts on “Khandvi Rolls – Gujarati Snack

  1. Hello Hetal and Anuja

    I followed the Khandvi recipe, came out PERFECT!!!! I’ve seen friends make khandvi and struggle and run all around the place trying to cool it. But by following the recipe, it only took me max of about 20 mins to make it. Thanks so much.

    I am a cooking enthusiast and always follow your recipes. You guys make cooking for a 28 year old guy, ridiculously easy!!


  2. Dear Hetal and Anuja,
    I have been following your website and trying out your easy-peasy recipes since 2008 – basically, since I got married and moved to the U.S. Today, I’m going to try this recipe again, and I’m sure it’s going to turn out as awesome as the last time. I just wish you girls had a mobile app for smart phones too. Do you think it’s time for that already? It has been five years since I’ve followed your website and right now, I’m telling you that I’m even ready to pay for a great app with recipes and video links 🙂

  3. hi hetal and anuja.
    thanks for the great recipe. while cooking in the microwave do we have to keep standing time between each 11/2 min interval or do we open the door right away?

  4. Hi, I just tried making this and followed your video throughout it. unfortunately it didnt set at all. I was quite disappointed as I had to throw the whole thing away, even after waiting ages for it to dry. Such a shame, especially since your video doesn’t explain that it will become extremely lumpy but rather your batter came out smooth.

  5. What to do if the khandvi is less cooked and you cannot roll it up? Just add a little water, lime juice to it, add a few chopped tomatoes and green chillies, keep it on low flame for a minute and serve with chappatis. Tastes fabulous!

  6. Hi Hetal and Anuja,
    I made these and they were a hit with my family. My son’s b’day is coming up and I wanted to make them in advance. Could you pls suggest if freezing them and then defrosting them is a good idea? or what else can be done.
    Thank you so much your recipes are really really nice!!!


    1. Hi Rashi,

      Unfortunately, they are too delicate to freeze and thaw again. You can make them a day in advance and keep them in the fridge. Take them out an hour or two before serving so they come to room temperature. Also, you can make the khandvi part in advance and pour the seasoning on fresh on the day of serving.

  7. Hello to both of you,

    I tried making this recipe and noticed afterwards that my mix was not smooth at all. I used ladu besan flour which I read was not a smooth chickpea flour. I spread it out on the foil and even after 10 minutes, the mix would not set. For the future, I will buy the proper smooth besan flour, but how can I make sure my mix sets on the foil? What are some things to look for to know that it is ready to roll?

    1. Hi Nirali,

      Yes, smooth besan is a must for this recipe. It may be the reason that the mixture did not set as smooth besan evenly mixes with the yogurt/water while ladoo besan will not absorb the liquid properly. The mixture is ready to spread out if you take a little bit and spread it on a piece of foil (very thin) and it peels off easily.

  8. Hey! U guys rock!…Love all ur recipes… I tried this Recipe for the first time and it came out well…but d dish missed the shredded coconut….is it required to add some sweetness….can we add something else than coconut? Thnx

  9. Ladies,
    I live in US. My wife is currently visiting India. While surfing I stumbled on your YT video of this my all time favorite dish. Decided to try it. Almost screwed it up since I halved the portion but forgot to adjust microwave times but no matter, I skipped the last 1 1/2 minute. Turns out it was the right decision. It turned out fantastic. I am so proud of myself but more importantly thankful to you for sharing this recipe and oh yes, don’t forget to thank Vishakha Aunty from me either. I will be sure to look up more of your recipes. Hope you are still actively doing this.

    1. Hi Maithil,

      Yea! Hats off to husbands like you who are not “crippled” when their wives go out of town! We’re so proud of you! 🙂

  10. Dear Anuja and Hetal,

    I tried this recipe today and all was well I guess except after the last microwaving, I spread it and it dried but many areas were still uncooked and they wouldnt roll and I felt it was undercooked. I followed your timings. what to do now? How long do I need to cook it for? another minute or so ??

    1. Hi Maya,

      Sometimes the power level of microwaves are different so they don’t cook at the given time. If your’s did not set, you need to cook it longer (prob about a minute more).

  11. Hi Hetal and Anuja,
    thanks for this wonderful recipe… I just tried it and it worked perfectly!! I am almost jumping with joy that I can finally eat ‘ surnachi wadi (marathi) outside India.. 🙂 thanks again

  12. Hello Hetal and Anuja
    Itried this recipie and did everything you guys said in the video but my khandi did not solidify at all… It remained raw and watery even afer 1 hr on the foil.. please tell me what went wrong

    1. Hi Archana,

      Sorry to hear that. Over time, we have realized that the cooking time in the microwave varies depending on the power level of your microwave. You may have needed to cook it more.

  13. Hi Hetel n Anuja,
    The khandvi didn’t thiken in the microwave so well, but then I did the rest on the stove. Then when I put it on the aluminum and spred it out, it took for ever to dry, and it still didn’t dry. Could you tell me why this could be???

  14. Hi Hetal and Anuja
    I must congratulate you girls on being such an inspiration for me! You have the knack of making one feel like cooking. And all your dishes are suited to a western busy lifestyle.

    You guys are quite at par with chefs like Sanjeev Kapoor.

    Now, do you have any ideas for using up tomato paste. My husband went to a tomato factory and has bought so many massive cans of tomato paste.Hmmm I will share them with my friends but can I do something exciting with them?

  15. Hello,

    I made this twice tonight and both times, I failed. : ( I don’t have an immersion blender but ran it through my vitamix (on low). It ended up so “doughy”- it didn’t taste cooked. Not sure what i did wrong? I think it’s hard to estimate the “cooking time” with the microwave, the blender, the dough, and spreading it out. So many variables.

    This question may be asking too much of you, so please ignore it if so. I’m having people over for dinner on Saturday. It’s a joke among my friends that I HATE to cook but for some reason I like to cook Indian. I think it’s the aromas that make me love it. : ) Anyway, I’m making a major potluck, things that I’ve made in the past that have turned out pretty well (please forgive spelling errors)…chicken tikka masala, dal makhani, jalfrezi, bhindi masala, and baingan bharta. do you have any advice on an appetizer or what I can prepare ahead of time? Like I said, I understand if you can’t respond.

    Thanks for maintaining such a great website!!!

  16. Hi Hetal and Anuja,

    Must say your recipes are great. I have never been a great cook, but cooked OK. From the first time very recently when I saw Malai Kofta on “Show Me The Curry”, I’ve got hooked to this site and keep checking it out. Just now I was surprised to see the microwave khandvi. I had made the pressure cooker version, which was good, but this looks unbelievably simple, must try it out. And thanks for your site, must say my husband and daughter are very impressed with my recent interest in cooking .

  17. Hi guys,

    I like the khandvi u make and really really like it but my oven is not working right now so can you tell me How can i make the same on gas instead of Oven. You guys please let us know how we can make handvo too without microwave??


  18. Hi,

    When I saw this recipe I tried but unfortunately it just did not cook and had a raw and bitter taste even though I just had gotten the besan last week. I took it out and cooked another 2 minutes more. I even used non fat yogurt has someone suggested. Guess bad luck!

  19. Hi Hetal,

    I tried to make Khandvi following the instructions but I had to use the microwave 4 times (each microwave is different) and after spreading it on foil I was not able to roll it. I waited for 7 minutes after spreading to cut but still could not get it..moreover it stayed sticky on the top..can you please suggest me what should I do?

  20. Hi Anuja and Hetal,

    I am going to make this recipe this weekend and was wondering how much/how many aluminum foil sheets I should have ready?

  21. Hi Hetal and Anuja,

    Tried this reciepe again today and thanks- It turned out perfect. A quick question: If I want to reduce the besan to 1/2 cup, what will the proportion be of the buttermilk?

    Thank You.

    1. Hi Pia,

      It would be 1 cup of buttermilk. Basically twice as much buttermilk as besan. Please note that the cooking time may differ due to a lesser quantity.

  22. my turned out so bad:( i think the paste spread too thick so it will not dry up and it won’t roll:(:(:( I love khandvi and I am not just getting it right:(:(:(:(

    1. Hi P,

      Sorry to hear that. The power of your microwave plays a big role in getting the batter right. If the batter did not dry up, it probably did not cook enough. Try cooking it longer next time.

  23. Hi,

    I tried this recipie – however leaving it for 5 minutes did not solidify – in fact I left it long and it was still too soft and if I pushed hard it would get creamy.. also I could still taste the besan!

    any tips??
    what am I doing wrong????

    1. Hi Surbi,

      The turmeric provides the nice yellow color but if you absolutely don’t have it, you can leave it out. Luckily, the chickpea flour (besan) is already slightly yellow.

  24. hello guys love this recipe
    whenever i go out i look for khandvi and only some times find it realy love eating it aspesally know that am pregnat i crave this now i just make it at home done in less than 30mins thank you very very much

  25. Thanks a lot for this easy microwave dish!! I tried it immediately after seeing this & it turned out Perfect!! My husband loved it too. I’ve always seen my Mom doing it in complicated way in pressure cooker & neva wanted to even try it out. This was the 1st time I tried making khandvi & was successful. :))

  26. Hey, i just tried making Khandvi and it came out really good!

    I have a quick question, I had lumps left in the batter even though i added a little amount of water again. Is this because i mixed it too much or because i didnt cook it enough?

    Also, I used yogurt and water seperately rather than making buttermilk from it. Could this have smoothended the batter?

    Please help me with this! 🙁

  27. Hi Anuja & Hetal,

    mine didn’t work out i tried 3times still it wont work? the spread wont roll, what should i do?

    1. Hi Sonal,
      Sounds like the mixture did not cook enough…microwave cooking times vary, next time try cooking the mixture a little longer.

  28. Hi Girls,
    What sizes are your cups?, here in the uk things tend to be smaller than the American sizes!
    Thanks for this wonderful site!!
    Kind regards,

    1. Hi Charu,

      We usually do 1 cup in volume for most of our recipes as a lot of folks don’t have weighing scales.
      1 Cup = 8 oz = 250 ml
      Hope that helps 🙂

  29. HiThank you very much for this recipy.I am visiting my daughter who is a dentist in minneapolisTo give her a surprise i made this khandavi and to my surprise it turn out perfect.Thanks to you all.This is the first time in my life that i made khandavi From now on words i am your student and fan like Aklvya

  30. Hey ladies great work and it looks so delicious!!! But i have a problem. I tried making it and i used 1 cup yogurt and 1 cup water instead of buttermilk, and i followed EXACT STEP BY STEP recipe, but mine was very liquidy. It seems like my khadvi did not set properly. What went wrong? I had throw the whole thing out. I was watching the video very careful and it seems like you guys do not use all of the that true?? Please advise..i need to make it again for my husband’s b-day kuz he loves khandvi.

    1. Hi Bobby,

      Sorry to hear your khandvi didn’t work out. Yes, we used all of the water we mentioned in the recipe. If the khandvi did not set, it is probably because it did not cook enough. Sometimes, different microwaves have different power. Our’s is 1100 watts.

  31. Hi
    i coudnt find that spice anywhere…im in qatar….can i make this without that spice?? i really like to make it n taste it…but i cant coz of this problem..give me a optional pls?

    1. Hi Shahira,

      If you absolutely cannot find asafoetida, then go ahead and skip it. There will be a subtle flavor difference, but the recipe will still work.

    1. Hi Shahira,

      Asafoetida is also known as “hing”. It is a very pungent spice that is used sparingly. It is available at most Indian grocery stores.

  32. Hi Hetal,

    I have always loved the khandvi. I followed the exact instructions you gave. Unfortunately the batter after it was spread never dried!!!!. I had to throw the whole flour.Bad experience.

    1. Hi Meenu,

      Sorry to hear about your experience. Sometimes, microwaves have different powers and that may affect the cooking time. If your mixture never dried, it was probably because it did not cook enough.

  33. Hi, Ladies,

    Great site, and delicious recipes!! One tip with making Khandvi is using non-fat yogurt. I know that most all Indian grocery stores have full-fat yogurt, however Khandvi works best with non-fat as it makes it easier to roll and makes it less likely to clump up into a doughy mess when eating them. I am sure you made yours with the non-fat yogurt, but for your other viewers, just an FYI. Again, great site, food and am so glad to see you both taking Indian/Indo-American cooking to another level.




    1. Hi Amit,

      Wow! That’s a very interesting point about non-fat yogurt. The best part about our work is that we get to learn so many new things from our viewers. Thanks for sharing.

      1. Hey Hetal,

        Thanks for the reply.

        I was born in the US and have been cooking Gujarati/Punjabi since I can remember…My mom taught me the recipe for Khandvi a while ago; I’d been craving it for a while and told her about your online recipe. That’s when she advised me about the non-fat yogurt. Just to test her theory, I tried it using full-fat yogurt and non-fat yogurt. The full-fat version kept getting lumpy on me and was a bit harder to roll; the non-fat version was totally smooth at all times and never had to use the hand-blender on that version. They rolled very easily. Although my experience may be by chance or a self-fulfilling prophecy, the non-fat yogurt really worked better (and a healthier version). Thanks again and keep up the excellent work. Continued luck and best wishes to you and Anuja.


  34. Hi Hetal,m waiting for the handwa recipe…that to on the stove!!plsss!!Many dishes are quick and esy on microwave but stove gives some different fun!!!

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