Indian Cuisine


Paratha and Puri
Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
Chaat and Snacks
Chutney and Raita


1/2 cup gms besan(gram flour)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil

For seasoning:

2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut grated
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 sprig curry leaves


Mix buttermilk, besan, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.

Stir continuously and evenly to avoid lump formation. Cook till the mixture does not taste raw (about 7-8 minutes). When done, pour a ladleful in a large plate.

Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.

When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.

Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.

Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.

Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

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