Khandvi Rolls

Learn how to make this popular healthy snack fromGujarat - Khandvi rolls. These melts in the mouth, softand flavorful rolls are made with gram flour and then tempered with mustard seeds and garnished with cilantro and coconut.
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Breakfast
Cuisine Indian
Servings 4


  • 1 cup besan / chickpea flour / gram flour
  • 1tbsp ginger-chili paste
  • ¼ tsp  turmeric
  • Salt to taste
  • 1 cup vegan curd
  • 1.5 cup water
  • 4 tbsp fresh coconut (grated)
  • 4 tbsp coriander leaves (finely chopped)
For tempering
  • 1 tsp mustard seeds
  • 1tsp sesame seeds
  • 2 dried red chilli
  • Few curry leavers (chopped)
  • Hing (a pinch)
  1. In a large corning ware bowl add 1 cup vegan dahi, mixed well with 1.5cups water.
  2. Add 1 cup besan.  Add 1.5 tsp salt, chilli ginger paste, haldi, hing and mix well
  3. MW for 2 mins and mix well
  4. MW for 2 mins and mix well
  5. MW for 2 mins and mix well (it will thicken like pudding)
  6. Test by spreading little on the back of a plate to see it holds together when it is cool to roll. If needed, MW for 1 min.
  7. Spread on the back of 4-5 thalis (or clean counter).
  8. Let it cool 15-20 mins & cut and roll.
  9. Garnish with grated coconut and dhaniya!
  10. Make dry tadka add water and season like dhokla.
Options: Just to make it convenient and if you do not want to use the MW, I made the same recipe  in the IP cooker for 20 minutes.
Spreads and rolls very easily.
Khandvi can also be made vegan using fresh lemon to replace the yogurt.
Keyword indian, Plant Based, Whole Food, whole foods plant based

Comments are closed.

Join Programs
close slider