• Buttermilk- 150ml
  • Besan-100g
  • Water- 1 cup
  • Green chillies- 2
  • Ginger -1" piece
  • Salt -to taste

For Garnishing

  • Dhania leaves ,chopped- a handful

For tempering

  • Kashmiri red chillies-2
  • Mustard seeds- 3/4 tsp.
  • Hing powder- 1/4 tsp.
  • Oil-1 1/2 tsp.


  1. Grind together green chillies, ginger with a little water to form a paste. Set aside.
  2. Grate coconut and finely chop coriander leaves and set aside.
  3. Mix together the buttermilk, gram flour and water. Mix all the ingredients together, (except those for tempering and garnishing) into a smooth solution.
  4. Cook over a medium heat until all the water has been absorbed and a soft dough like consistency has been obtained. It should be pliable enough to spread.
  5. Grease the reverse side of 2-3 thalis with a little ghee and spread the mixture as thinly as possible. Spread the dough while its still hot.
  6. Once you have finished spreading the dough, take a knife and place each thali in front of you ,cut 2'' wide strips. Then roll them into swiss rolls.
  7. Heat oil in a pan.Add the mustard seeds, once they splutter add red chillies, hing. As they sizzle pour them over the khandavi.
  8. Garnish with chopped dhania.

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