Khandvi noodles :)

Khandvi is a famous Gujarati snack. Though its a Gujarati snack, its also loved by non-Gujarati community too. I have already written the regular khandvi  post. The steps and ingredients remain same but with a little alteration. We will slightly increase the quantity of gram flour and cook for a little longer time until the mixture is thick enough to get into the chakli press. And as we press the dough for chaklis, we will follow the same procedure in khandvi noodles.


For khandvi

Gram Flour – 3/4 cup

Yogurt – 3/4 cup

Water – 1 cup

Ginger – 1″

Turmeric powder – 1/2tsp

Green chilli – 2nos

Lemon juice – 1 tsp

Salt to taste

For Seasoning

Oil – 1tsp

Mustard seeds – 1/4 tsp

Asafoetida/ hing – a pinch

Cumin seeds – 1/4 tsp

Curry leaves – 1 spring

Grated coconut – for garnish


  1. In a small mixer jar, grind the green chilli and ginger to a smooth paste without adding water.
  2. In a deep mixing bowl, add Yogurt and water and mix till well blended.
  3. Add the green chilli and ginger paste, turmeric powder, salt, lemon juice and mix well with a whisk
  4. Add sieved gram flour in parts and mix it thoroughly with the help if a whisk. No lumps should be formed.
  5. Now transfer the gram flour and yogurt batter into a heavy bottomed pan and heat with continuous stirring
  6. The flame should be on low.
  7. After 7-8 minutes, the mixture begins to thicken. Cook till done and the batter doesnt stick to the bottom of the pan.
  8. To check if its done, taste a bit of the mixture and you shouldn’t feel the raw taste of the flour.
  9. Now take a  portion of the batter and stuff it in the chakli press and on a greased plate press the dough.
  10. Let it cool completely and only after that transfer it carefully in a serving bowl
  11. For seasoning, add oil in a small pan allow it to heat
  12. Add mustard seeds and cumin seeds. Allow it to crackle.
  13. Add asafoetida and curry leaves and wait till the curry leaves curl
  14. Top the seasoning on the rolled out khandvi
  15. Garnish it with freshly grated coconut and serve


  • When you make regular khandvi, after you’ve done with spreading the batter to roll them out, add 1/4 cup roasted gram flour and mix till the dough thickens and doesnt stick to the bottom of the pan. Next, continue with the khandvi noodles step9  🙂




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