Making Khandvi, a popular Gujarati snack has never been easier thanks to the Instant Pot and a few useful kitchen tools. I’m right here to walk you through the process!
What is Khandvi?
Just look at these little yellow rolls of sunshine. They’re soft and springy and perfectly bite-sized.
This, my friends, is khandvi, a popular Gujarati snack made with besan, yogurt, and spices.
I know these rolls might seem intimidating to make, but trust me, the process is actually really simple – thanks to the instant pot (and a few other tools).
“Made it for the 4th/5th time last night for a diwali party. It is so simple and came out awesome. Thanks for testing your recipes so much and being so good with your instructions. Makes us common folk look like genius cooks😊”
DTT
The instant pot takes the guesswork out of cooking khandvi batter and in my opinion, that’s the most stressful part of making khandvi.
You no longer have to stir khandvi batter on the stovetop until you somehow just know it’s done. 🤷🏽♀️ Instead, with an instant pot, you set the cook time and you’re good to go. 👌🏽
Once the batter is done, you have to spread it out, cut it and roll it up.
The easiest way to do this is to use a few tools:
- Dough Scraper to help easily and quickly spread the batter
- Silicone Baking Mats are nonstick and make the khandvi easy to roll
- Pizza Cutter for easily slicing the khandvi
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I realize khandvi-making experts won’t need these extra tools, but for the rest of us, trust me, they’re SO helpful.
“I followed the steps and my khandvi was perfect!! Thank you for taking so much time and care with your recipes!”
Sima
Khandvi = Delicious Snack!
Khandvi is a Gujarati snack made with besan (chana dal flour – which is different from garbanzo flour!), yogurt, and spices.
You can serve this as an appetizer before a meal or enjoy it as a snack or for breakfast with tea. It’s great on its own as it’s coated in spiced oil (a tempering) or you can also serve it with green chutney.
Khandvi, like Khaman, is a steamed snack and while it does have an oil tempering, it’s probably still a healthier option than something fried (hello Aloo Tikki) and it’s so flavorful and fun to eat.
My college best friend refers to khandvi as roly-poly, which is the most adorable name for these whimsical, cylindrical-shaped snacks.
Another close friend grew up calling these carpet rolls and honestly, I have to say that rolling these really is like rolling up a teeny tiny carpet.
“Loved this recipe. This crafty snack came out handy. Never thought it could be so easy. Amazingly simple recipe. Thanks Ashley!!”
Neha S.
Hopefully, you believe me by now when I tell you this is really easy to make. I’ll walk you through it and hold your hand throughout the process… well until I need to let go so you can roll the khandvi. 😉
How to Make Khandvi:
First, you’ll need to blend a few ingredients to make a batter. Easy.
Add water to the pot, place a trivet inside and place an oven-safe bowl on top of the trivet. Pour the blended besan batter into the bowl and pressure cook.
Remove the batter and mix well.
Scoop the dough out onto 3-4 silicone mats and then quickly and thinly spread it all over using a dough scraper. Let it cool, slice it, and roll it up.
After you make the rolls, you pour a tempering made up of spiced mustard seeds, asafoetida (hing), chilies, and sesame seeds over top and then garnish with cilantro and if you’re feelin’ fancy, some shredded coconut.
Before I end this post, I want you to know that I’m on a quest to learn more regional Indian recipes and that I couldn’t do this without guidance and critical feedback from friends and aunties who both taste test and offer advice.
An especially big thank you to my friend Shilpa and to Rashmi aunty and Rekha aunty in Pittsburgh for teaching me more about khandvi and Gujarati Cuisine. I’m very excited to share some recipes that I learned from them (once/if I am able to successfully recreate them in an instant pot 🤞🏽).
I hope you love this simple recipe for khandvi! I can’t wait for you to see how easy this is to make!
Ingredients
Batter
- 1 cup besan 115g – 120g
- 1 cup plain whole-milk yogurt
- 1 cup water
- 1 small Indian green chili minced
- ½ teaspoon ginger paste or finely minced ginger
- 1 teaspoon salt
- ¼ teaspoon turmeric
Tempering
- 2 tablespoons oil
- 2 teaspoons mustard seeds
- ⅛ teaspoon hing
- 1 small Indian green chili minced
- 10 curry leaves
- 1 tablespoon white sesame seeds
- 1 tablespoon chopped cilantro garnish
- 1 tablespoon grated coconut garnish, optional (find frozen at Indian grocery store)
Instructions
- Add all of the ingredients listed under “batter” to a blender and puree until smooth. Pour the batter into an oven-safe bowl and set aside for now.
- Pour 1 cup of water into the inner steel pot and place a trivet inside, then place the bowl on top. Secure the lid, close the valve, and cook for 12 minutes at high pressure (manual or pressure cook mode).
- Quick-release.
- Carefully remove the bowl from the pot and quickly give it a good stir to mix well.
- Scoop some of the mixture out onto a silicone mat and use a dough scraper to spread the mixture out into a thin layer – you’ll want to do this quickly, while the batter is still hot. Repeat using the remaining batter (I can spread the dough across 3-4 silicone mats). Allow this to rest on the countertop for around 5 minutes, or until cool.
- Use a pizza cutter to slice the layers into equal-sized 2-inch strips and gently roll each strip tightly, into a cylindrical shape.
- For the tempering, heat oil in a pan and once hot, add mustard seeds. When they begin to splutter, add the hing, green chili, curry leaves, and sesame seeds. Once the sesame seeds turn light golden, remove.
- Place the rolls onto a tray and pour the tempering overtop. Garnish with cilantro and serve.
Video
Notes
- Please note that besan (chana dal flour) and chickpea flour (made from garbanzo beans) are made using different types of chickpeas. While they can sometimes be used interchangeably, I did not find that to be the case for khandvi. Please do not substitute the besan in this recipe.
sandy says
Hi Ashley, love your recipes. I don’t have silicone trays. Would plastic wrap or waxed paper on a cookie sheet work?
Ashley - My Heart Beets says
Hi Sandy, I’d use parchment paper if you don’t have the silicone sheets. Hope that helps – let me know how it turns out!
pp says
would you please add the picture or clip of batter consistency before putting in instapot and after comeing out of instapot ? That would help
ILA VARSHNEY says
I tried this recipe in 6 qt instant pot and exact same measurements. Batter came out too thin to spread. However I microwaved the batter quickly again for 1 minute on high heat and stirred once at 30 sec and it was perfect. I tried both silicone sheet as well as steel plate and I found steel plate khandvi is easy to spread and roll (i think the reason behind that steel is good conductor of heat)
Ela kotecha says
Hi. Can I make this in pressure cooker if I haven’t got instant pot? Love the tip about using silicone mats!
Bhakti says
Has anyone tried double the quantity mentioned? How much time it took in instant pot ? Hiw many minutes ?
DTT says
Made it for the 4th/5th time last night for a diwali party. It is so simple and came out awesome. Thanks for testing your recipes so much and being so good with your instructions. Makes us common folk look like genius cooks 😊
Ashley - My Heart Beets says
That’s so great to hear! Love that you’ve made it so many times 🙂 Thank you for letting me know how much you like this recipe!
Nirmala says
Came out really great in first attempt itself. Tried it with half cup besan, took me just 25 minutes. Made it couple of times, so easy to do, with the silicone mat. Thank you for the recipe
Ashley - My Heart Beets says
Nirmala, so happy to hear that! Thanks for letting me know how it turned out 🙂
Anoop says
Hi,
Tried this recipe today but unfortunately didn’t work out even after following it to the T. The batter turned out too thick to spread and roll. Ended up making besan chilla using the batter instead. LOL. Tasted good though.
Best,
Anoop.
Ashley - My Heart Beets says
Hi Anoop, I’m sorry to hear that – I wonder why it would’ve turned out so thick. Just to be sure, you’re using a 6 quart right? Glad you were still able to use it to make chilla!
Sonali says
Even though I followed the recipe to the dot, the batter came out from IP way too thick to spread. ☺️
Ashley - My Heart Beets says
Hi Sonali, aw man – just wondering but, did you pack the cup with besan by chance? Trying to help troubleshoot – that’s one thing that could’ve resulted in a thick batter.
Sonal says
Wow this is so easy and delicious! I never thought I could make these myself after a terrible disaster trying to make it on the stove a few years ago. Thank you so much for an easy quick recipe that tastes as great as it ends up looking! Definitely going to make this more often now
Ashley - My Heart Beets says
Sonal, that’s great! So glad you tried this recipe! Thank you for letting me know how the khandvi turned out for you 🙂
Sima says
I followed the steps and my khandvi was perfect!! Thank you for taking so much time and care with your recipes!
Ashley - My Heart Beets says
Sima, I’m so happy to hear that! Thank you for letting me know how the khandvi turned out for you 🙂