• 1 cup besan
  • 1 cup curd
  • 2 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 2 green chilli paste
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon sugar powder


Sieve the besan , add salt, sugar powder turmeric powder mix well add curd, mix well add water gradually, put ginger – chilli paste. Make liquid consistency batter. Now sieve the batter in non stick kadai. In low medium flame cook the batter , stir continuously with specula for four to five minutes . Test the batter to pour two drop in a plate , spread it , after one second if besan is separate with plate easily it means batter is ready. Now spread the batter quickly in tray or plate . Spread as thin layer as you can . Leave it for 20-25 minutes . Now cut the strips and roll it like khandvi.

Note – spread the batter immediately when you off the flame. There is no need to grease the tray or plate. It leaves the surface very easily when it is dry.

Ingredients For Seasoning

  • 3 teaspoon oil
  • 1 teaspoon rai
  • 1 pinch heeng
  • 1 teaspoon white sesame seed
  • 8-10 curry leaves
  • 2-3 green chillies slitted
  • 1 teaspoon Desiccated coconut

To make seasoning put oil in tadka pan , add rai, heeng when rai cracker put sesame seed, curry leaves and slitted chillies. Now put the tadka in your khandvi and enjoy it. Spread some desiccated coconut.

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