10-12-2015 12:34:59 by

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Makes :
25 pieces

Preparation Time :
5 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Whisk the curds with water keep aside.
  • Mix together the gram flour, curds, green chilli-ginger paste, turmeric powder, asafoetida and salt with 1 cup of water and make a smooth paste.
  • Transfer into a non-stick pan and heat on a low flame, stirring constantly so that lumps do not form.
  • Keep stirring till the batter becomes thick, till it is cooked. This will take about 7 to 10 minutes.
  • Grease approximately 10 inch wider plate with the spoon of oil and spread a spoonful of the batter evenly using a spatula
  • When you have finished spreading the batter, roll up carefully like a Swiss roll. Repeat the same with the remaining batter.
  • Cut 1 inch pieces out of each big roll to get bite-sized khandvis. Place these on a serving dish.
  • For the tempering, just before serving heat the remaining oil in a small non-stick pan and add the mustard seeds.
  • When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.
  • Pour the tempering over the khandvis.
  • Garnish with grated coconut, coriander leaves and serve immediately.

For More Recipes...


  • 100 grams Bengal gram flour
  • 100 ml fresh curds
  • 1 teaspoon green chilli-ginger paste
  • ¼ teaspoon turmeric powder
  • A pinch asafoetida
  • Salt to taste

For The Tempering

  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • ½ teaspoon asafoetida
  • 3 to 4 curry leaves
  • 4 dry red chillies
  • 2 tablespoons IDHAYAM sesame oil

For The Garnish

  • 2 tablespoons grated coconut
  • 2 tablespoons chopped coriander

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