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A delicious savoury made with gram flour and curds tempered with sesame seeds and mustard seeds.

Cooking Time : 10 to12 min.
Preparation Time : 5 min.

Makes 25 to 30 pieces.


3/4 cup Bengal gram flour (besan)
3/4 cup fresh curds
2 teaspoons green chilli-ginger paste
1/4 teaspoon turmeric powder (huldi)
a pinch asafoetida (hing)
salt to taste

For the garnish

2 tablespoons grated coconut
2 tablespoons chopped coriander

For the tempering

1 teaspoon mustard seeds
1 teaspoon sesame seeds (til)
1/2 teaspoon asafoetida (hing)
3 to 4 curry leaves
4 dry red chillies
2 tablespoons oil


1. 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.

2. Transfer into a non-stick pan and heat on a low flame, stirring constantly so that lumps do not form.

3. Keep stirring till the batter becomes thick. Taste the batter to see if the gram flour is cooked. This will take about 7 to 10 minutes.

4. Grease the reverse side of 3 or 4 thalis and spread the mixture as thinly as possible with your hands or a rubber spatula on the greased surface while the batter is still hot.

5. The number of thalis you will need depend upon on how thinly you can spread the batter.

6. When you have finished spreading the batter on the last thalis, go abck to the first one you spread the batter on and roll up carefully like a Swiss roll. Repeat with the other thalis.

7. Cut 25 mm. (1") pieces out of each big roll to get bite-sized khandvis. Place these on a serving dish.

8. To prepare the tempering, heat the oil and add the mustard seeds, sesame seeds, asafoetida, curry leaves and red chillies and stir for 30 seconds.

9. Pour over the khandvis and serve garnished with the coriander and coconut.


This is difficult item to make requiring your full attention. Do not do anything else while making these.
If the curds are very fresh, add 1/4 teaspoon citric acid crystals to the mixture.

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