The Easiest Way to Make Traditional Gujarati Khandvi – Pressure Cooker Method

If you’ve ever admired the smooth, golden rolls of Gujarati Khandvi and wondered how to make them at home—you’re in for a surprise. This iconic snack looks delicate and intricate, but with one smart kitchen hack, it becomes surprisingly easy to prepare—even for beginners. The secret? A pressure cooker.

In this guide, we’ll show you how to make soft, flavorful Khandvi using a fuss-free pressure cooking method, along with traditional rolling and noodle-style options.

What is Khandvi?

Khandvi is a beloved Gujarati snack made from gram flour (besan) and sour buttermilk, seasoned with a tempering of mustard seeds, sesame, and curry leaves. It’s a light, protein-rich dish often served with coriander or garlic chutney. The charm of Khandvi lies in its texture—thin, melt-in-mouth layers rolled into spirals or shaped like noodles.
Check Out: How to Make Soft and Fluffy Gujarati Dhokla

Why Pressure Cooker Khandvi Works

Traditional Khandvi involves constant stirring on a stovetop until the batter thickens just right. This can be tricky for beginners. Instead, cooking the batter in a pressure cooker for 5–6 whistles on low-medium flame makes the process much more manageable. The heat and pressure help cook the besan uniformly and quickly, resulting in a smooth, lump-free batter that’s ready to roll.

Let the pressure release naturally before opening the lid for best results.
Also Read: Turn Leftover Rice into a Tasty Snack: Try This Muthia Recipe!

Ingredients You’ll Need

For the Batter:

• ½ cup Gram Flour (Besan)
• 1 cup Sour Buttermilk
  (or ¼ cup sour curd + ¾ cup water, blended)
• ¼ tsp Turmeric Powder
• Salt to taste

For Tempering:

• 1 tsp Sesame Seeds (Til)
• ½ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• 1–2 Green Chillies, chopped (optional)
• 10–15 Curry Leaves
• 2 tbsp Scraped Coconut (optional)
• 4 tbsp Finely Chopped Coriander
• 2 tbsp + 2 tsp Oil

Step-by-Step Instructions

Step 1: Prepare the Batter

In a mixing bowl, combine gram flour, sour buttermilk, turmeric, and salt. Use a hand blender to mix it into a smooth, lump-free batter. Grease the back of steel plates or thalis with oil and keep them ready.

Step 2: Cook in a Pressure Cooker

Pour the batter into a steel container and place it in the pressure cooker. Do not use the weight initially. Once steam starts escaping, fix the whistle and cook for 5–6 whistles on low to medium heat.

Let the pressure release naturally.

Step 3: Check Consistency & Spread

Open the container and stir the batter. It should be thick and cooked through, with no raw smell. Test it by spreading a little on a plate, letting it cool for a minute, and trying to roll it. If it peels smoothly, it’s done.

Step 4: Spread and Roll

Working quickly, spread a thin layer of hot batter on the greased plates using a flat spoon or spatula. Let it cool for 3–4 minutes. Then cut into 2-inch wide strips and gently roll them into spirals.

Step 5: Prepare the Tempering

Heat 2 tbsp oil in a small pan. Add mustard seeds, and once they splutter, add cumin seeds, curry leaves, and chopped green chillies. Finally, add sesame seeds and cook for 30–40 seconds.

Step 6: Assemble and Serve

Drizzle the hot tempering over the rolled Khandvi. Garnish with scraped coconut and chopped coriander. Serve warm or at room temperature with green chutney or garlic chutney.

Alternate Style: Khandvi Noodles

If rolling the strips feels intimidating, use a sev press (chakli maker) to make Khandvi noodles:

• Cool the cooked batter for 4–5 minutes.
• Grease the sevai maker, fill with batter, and press onto greased plates.
• Let it cool, break into pieces, and top with tempering.

This version is faster and ideal for beginners!

Pro Tips for Perfect Khandvi

• Always use fresh besan. Old flour lacks stickiness and may cause cracks.
• Ensure buttermilk is sour enough for authentic flavor. Add a bit of lemon juice if needed.
• Spread the batter thinly and evenly to ensure proper rolling.

Serving Suggestions

Khandvi makes a perfect tea-time snack, starter for dinner parties, or a lunchbox treat for kids. Pair with mint-coriander chutney or date-tamarind chutney for a zesty kick.

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