Indian tea time snack ‘Khandvi’ is a very healthy steamed lentil rolls. My twist to the recipe is to add Spinach in the batter which not only increase the health quotient but imparts a wonderful color to the recipe. It takes a lot of patience to roll out a perfect Khandvi, the batter has to have the correct consistency to do the same. Try with half the quantity of the recipe to get the feel of the whole process. I will not reveal my ‘number of attempts’ for getting a perfect Khandvi.
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Healthy Steamed Spinach Rolls
- Total Time: 25 minutes
- Yield: 12-15 rolls 1x
Description
These Healthy Steamed Spinach Rolls, a twist on the traditional Indian snack ‘Khandvi’, are vibrant and nutritious, thanks to the addition of spinach.
Ingredients
- 1 cup (240 ml) chickpea flour/green gram flour
- 1 cup (240 ml) yogurt/curd
- 1/2 cup (120 ml) chopped spinach leaves
- 1 1/2 cups (360 ml) water
- 1/2 tsp red chilly powder
- 1/2 tsp sugar
- 1/2 tsp salt
- A pinch of asafoetida powder (optional)
- 1 tbsp (15 ml) oil (for tempering)
- 1 tsp mustard seeds (for tempering)
- 1 tsp sesame seeds (for tempering)
- 2-3 green chilies, chopped (for tempering)
- 10-12 curry leaves (for tempering)
Instructions
- In a blender, combine chickpea flour, yogurt, chopped spinach, water, red chilly powder, sugar, salt, and asafoetida. Blend until you have a very fine paste.
- Transfer the batter to a thick-bottomed pan or non-stick vessel. Cook over medium heat, stirring continuously to avoid lumps, for about 8-10 minutes until the mixture thickens and leaves the sides of the pan.
- Quickly spread the cooked batter onto a greased surface or back of a large plate, spreading it thinly and evenly with a spatula.
- Allow it to cool for a few minutes. Once set, cut into strips and carefully roll each strip into a tight roll.
- For tempering, heat oil in a small pan. Add mustard seeds, sesame seeds, chopped green chilies, and curry leaves. Sauté for a minute until the seeds start to crackle.
- Pour the tempering over the spinach rolls and serve warm.
Notes
- Ensure the batter is lump-free for a smooth texture.
- If you’re new to making Khandvi, try using half the recipe to practice the rolling technique.
- Serve immediately for the best texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Cuisine: Indian
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 3
- Sodium: 220
- Fat: 3
- Carbohydrates: 18
- Fiber: 2
- Protein: 5
- Cholesterol: 5
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Frequently Asked Questions
What is Khandvi, and how does this recipe adapt it?
Khandvi is a traditional Indian tea-time snack made from steamed chickpea-flour rolls. This version adds 1/2 cup of chopped spinach to the chickpea-and-yogurt batter, boosting nutrition and giving the rolls a vivid green color not found in the original.
Why is getting the batter consistency so critical?
The article is explicit: the batter must be the right consistency to roll properly. You cook it over medium heat, stirring continuously for 8-10 minutes until it thickens and leaves the sides of the pan — spreading it thinly and rolling it immediately is the key step. 
The recipe suggests trying half the quantity first — why?
Both the article and the notes recommend starting with half the recipe if you are new to Khandvi. The rolling technique is tricky enough that the author admits multiple attempts, so a smaller practice batch lets you get a feel before committing to a full batch.
How should I store leftover spinach rolls?
The notes say to store in an airtight container in the refrigerator for up to 2 days. The recipe also notes to serve immediately for the best texture, as the rolls firm up as they cool.
