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Khandvi Recipe |Gujarati Khandvi Recipe


a popular snack from gujarat. It is made from besan and sour yogurt.

The texture is really soft, silky and melt in your mouth. It has hint of sour taste which comes from sour yogurt. If your yogurt is not sour then add lemon juice.

Making this to the perfection is little tricky but not hard at all. I have mentioned possible tips and suggestions in the method below. So read it carefully before making. I am sure you will have a success.

Serve with chai for a tasty breakfast or snack. In Marathi they are known as Surali Vadi or Suralichi Wadi.

Khandvi recipe

 khandvi recipe


For the Batter:

1 cup gram flour (besan)

1 cup yogurt (curd)

1 1/2 cups water

1/2 teaspoon turmeric powder

1 teaspoon ginger-green chili paste

Salt to taste

For the Tempering:

2 tablespoons oil

1 teaspoon mustard seeds

A pinch of asafoetida (hing)

1 tablespoon sesame seeds

2-3 green chilies, slit

A few curry leaves

For Garnishing:

Grated coconut (optional)

Fresh coriander leaves, chopped


Prepare the Batter:

In a large mixing bowl, whisk together the gram flour, yogurt, water, turmeric powder, ginger-green chili paste, and salt until you get a smooth, lump-free batter.

Cook the Batter:

Pour the batter into a non-stick pan and cook on medium heat.

Stir continuously to avoid lumps. Cook until the mixture thickens and becomes glossy. This may take about 10-12 minutes.

Spread the Batter:

Quickly spread the hot mixture onto the back of a greased flat surface (like a steel plate or a marble countertop) using a spatula or the back of a spoon. Spread it thinly and evenly.

Cut and Roll:

Once the batter cools down (in a few minutes), cut it into strips about 2 inches wide.

Carefully roll each strip into a tight roll.

Prepare the Tempering:

Heat oil in a small pan. Add mustard seeds and let them splutter.

Add asafoetida, sesame seeds, slit green chilies, and curry leaves. Fry for a few seconds until aromatic.


Pour the tempering over the rolled khandvi.

Garnish with grated coconut and chopped coriander leaves.


Serve the khandvi at room temperature as a snack or appetizer.

Enjoy your homemade khandvi.



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