Sorghum (Jowar) khandvi



  1. Sorghum flour- 100gm
  2. Besan-20gm
  3. Turmeric powder- 1/6th tsp
  4. Ginger green chili paste- ¼ tsp( optional but it enhance the taste )
  5. Curd- 100gm
  6. Sesame- 1 tsp
  7. Mustard seed-¼ tsp
  8. Green chilli- 3 to 4 pc
  9. Grated coconut- 2 tbs
  10. Coriander leaf- 1 tbs
  11. Curry leaf- few
  12. Oil-2tbs

Preparation Method

  • Spread oil on backside of plates or tray and keep aside. (You can also use the back of a large baking tray.)
  • Take a plate, mix jowar (Sorghum) flour, turmeric powder, salt and besan, sieve them to remove any husk or other impurities.
  • Take the curd in a mixi jar, add ginger-green chili paste and salt.
  • Add the sorghum besan mix flour and water in to it.
  • Put the mixi jar in the grinder machine and run the machine to mix all these things
  • Now you get a smooth batter for  khandvi.
  • Pour this batter in a pan , switch on the gas in low flame and keep the pan over gas. Begin to stir.
  • Keep on stirring when the khandvi batter is getting heated up. Lumps begin to form and you have to continuously stir to avoid lumps.
  • The batter also should not be allowed to stick at the bottom. So you have to stir continuously.
  • Quickly pour about ½ cup of batter ( can be more or less as per plate or tray size) on a plate/ tray  and spread thinly & evenly with a spatula. (You have to be quick with the remaining batter too.)
  • Allow to cool and then cut into equal sized strips.
  • Gently roll each strip tightly and place them in a serving tray or plate.
  • Then for the tempering, heat oil and crackle the mustard seeds.
  • Then add curry leaves, green chilies and fry for a few seconds.
  • Add the sesame seeds and then sesame change color & crackle pour this hot tempering mixture along with the oil on the khandvi rolls.
  • Garnish it with grated coconut and coriander leaves. 
  • Serve khandvi with coriander mint chutney.

Prepared by: Sabnam Aferin

Cuttack, Odisha

You can reach her at: [email protected]