Steamed Gujarati Khandvi with Mustard Seed Tempering
Soft, delicate rolls made from gram flour and yogurt, tempered with mustard seeds and garnished with fresh coconut and coriander. This indian-inspired vegetarian ready in about 30 minutes pairs gram flour (besan), plain yogurt, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup gram flour (besan)
- 1 cup plain yogurt
- 1.5 cups water
- 1/2 tsp turmeric powder
- 1 tsp ginger-green chili paste
- 3/4 tsp salt
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- a pinch asafoetida (hing)
- 2 tbsp fresh grated coconut
- 2 tbsp fresh coriander leaves (chopped)
- 1 tbsp lemon juice
Instructions
- Step 1: In a large mixing bowl, whisk together 1 cup gram flour, 1 cup plain yogurt, 1.5 cups water, 1/2 tsp turmeric powder, 1 tsp ginger-green chili paste, and 3/4 tsp salt until smooth and lump-free.
- Step 2: Pour this batter into a non-stick pan and cook over medium heat, stirring continuously for 8-10 minutes until the mixture thickens and leaves the sides of the pan like a thick dough.
- Step 3: Immediately spread the cooked batter evenly onto a greased flat steel plate or back of a large tray to a thin layer about 1/8 inch thick; allow it to cool for 5 minutes.
- Step 4: Once cooled but still warm, cut the spread batter into 1.5-inch wide strips and gently roll each strip into tight spirals.
- Step 5: Heat 2 tbsp oil in a small pan over medium heat, add 1 tsp mustard seeds, 1 tsp sesame seeds, and a pinch of asafoetida; sauté until the mustard seeds start to pop and the mixture is fragrant, about 1 minute.
- Step 6: Drizzle this tempering evenly over the khandvi rolls, then sprinkle 2 tbsp fresh grated coconut, 2 tbsp chopped coriander leaves, and 1 tbsp lemon juice on top for freshness and garnish.
Frequently asked questions
How long does Steamed Gujarati Khandvi with Mustard Seed Tempering take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Steamed Gujarati Khandvi with Mustard Seed Tempering?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep gram flour (besan) from drying out.
Can I substitute ingredients in Steamed Gujarati Khandvi with Mustard Seed Tempering?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Gujarati Khandvi with Mustard Seed Tempering for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Steamed Gujarati Khandvi with Mustard Seed Tempering?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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