Saturday, April 10, 2010

Khandavi or Besan Rolls

One of the fond memories of my grandmother is she sitting and making these gorgeous besan rolls. The rolls used to be paper thin and soft with lovely coconut filling. All one had to do is put the roll in the mouth where it busted into amazing sweet and sour flavor and would just melt. One amazing thing about these rolls is that they always taste fresh and are damn easy to make.

Preparation Time : 15 minutes.

Ingredients : They are pretty basic. All you have to remember is Curd is double the amount of besan (gram flour).

Besan (gram flour) - 1/2 cup

Curd - 1 cup

Turmeric - 1/4 teaspoon.

Salt to taste.

Stuffing :

1. Grated coconut.

2. Finely chopped coriander and chillies.

Mix the above two well. The amount of coriander is more than the coconut.

Tadka :

1. Crackle mustard seeds in 1 tsp oil.

2. Add in Neem leaves.

3. Add 1/2 teaspoon sugar.

4. Add 1/2 cup water.

5. Squeeze in 1/2 lemon.

Method :

Step 1: Mix the ingredients together and whisks well. Add water to get a running consistency.

Step 2. Cook the mixture on medium flame, stirring constantly till it turns thick.

Step 3. Once the mixture turns thick, immediately transfer to aluminum sheet and spread thin. You can do the same in a big steel thali.

Step 4. Wait for 5 minutes for the besan to settle.
Step 5. Spread the stuffing evenly.

Step 6. Cut into layers.

Step 7. Roll the layers. Once the besan settles this becomes an easy task.

Step 8. Once all the rolls are ready put the tadka on top.

Step 9. Garnish with coriander and grated coconut.

Step 10. Enjoy.


  1. looks delicious . loved step 9. wish I was there to taste step 10..

  2. Dear Sak,

    Thank you so much for your appreciation. I wish you were there too.

    Have a great day ahead.



  3. Like Sak said, love step 9..and step 10 too :-) Don't know how I missed this link on your other blog!

  4. Dear Rads,

    I am glad you came here. Thanks for your appreciation.



  5. Just going through the recipe again...did u mean curry leaves or have you actually used neem leaves? I have never tasted these, but I love dhoklas so am assuming these might be just as good. How thick should this get..i know a dumb question to ask..but would it be like the spoon should get really difficult to move around?

  6. Dear Rads,

    Here are the answers

    1. I meant the neem leaves. The ones used for dhokla.

    2. The besan and curd mixture will become thick and yellow. Check the difference between pic 1 and pic 2. The mixture gets deep yellow and thick.

    2. The khadavi layer should not be thick. I just put a the whole lot on the aluminum sheet and spread it real thin. Its very easy to do when its hot. After cooling they become easy to roll. Its not at all difficult..

    Hope this helps. Do let me know if you have more doubts and do post pics if you try these.

    Have a great day ahead Rads.



  7. I think I will just skip it or use curry patta..anyway its only for tadka na.

  8. wow !! You have a food blog also:)

    and this is an interesting recipe:)will surely try it out:)

    Some people bake it oven...Will that benefit?

  9. Dear Anamika,

    Baking it will make it hard. We need thin juicy layer and that can come only by this method.

    Thanks for liking the recipe dear.

    Have a great day.