IFB Spice Secrets


By IFB | November 18, 2023



For the Khandvi Rolls:

  • 1 cup besan
  • 1 cup yogurt 
  • 1 1/2 cups water
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon green chili paste
  • Salt to taste

For the Tempering:

  • 2 tablespoons oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida 

For Garnish:

  • 2 tbsp Grated coconut
  • 1 tbsp Chopped cilantro
  • ½ tsp red chili powder


  1. In a mixing bowl, combine the besan, yogurt, water, turmeric powder, ginger paste, green chili paste and salt. Mix well to form a smooth, lump-free batter.
  2. Pour the batter into a heavy-bottomed saucepan.
  3. Cook the mixture over low to medium heat, stirring continuously. It will thicken gradually.
  4. Continue to cook and stir until the batter thickens and starts leaving the sides of the pan. This can take about 10-15 mins.
  5. Once the batter is ready, quickly spread it onto a clean, greased surface like the back of a steel plate or a countertop. Spread the batter thinly.
  6. Allow it to cool for a few mins. After that, cut it into long strips.
  7. Carefully roll each strip tightly to form Khandvi rolls. Set them aside.

For the Tempering:

  1. In a small pan, heat the oil. Add mustard seeds and cumin seeds. When they splutter, add a pinch of asafoetida.
  2. Pour this tempering over the Khandvi rolls.
  3. For Garnish:
  4. Sprinkle grated coconut, chopped cilantro and red chili powder over the Khandvi rolls.
  5. Allow the Khandvi to cool for a while before serving.

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