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Instant Pot Khandvi

instant pot khandvi

Instant Pot Khandvi

5 from 14 reviews
Pin Recipe Print Recipe
Cuisine Indian




  • 2 tablespoons oil
  • 2 teaspoons mustard seeds
  • 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)


  • 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.



  • 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. 
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