Gujarati Khadi

Gujarati Khadi made with buttermilk

Gujurati food is my other favorite Indian cuisine next to southern Indian. Khadi is similar to southern Indian 'More Kozhambhu', but a bit lighter in consistency.


  • 1 cup, yogurt
  • 2 cups, water
  • 4 Tbsps chickpea flour
  • 1" ginger, diced
  • 2 green chilies, diced
  • 1/2 tsp., asafoetida
  • 1 tsp turmeric powder
  • Salt to taste

Seasoning is important for this dish and here are the list of ingredients to use.

  • 1 Tbsp. oil and ghee mix
  • 1 red chillie
  • 1 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1/2 tsp. fenugreek seeds
  • 4 to 5 curry leaves


Mix water, flour, turmeric, asafoetida, salt in a pot. Drop in the ginger and green chillies. Mix everything well.

Place on low heat, stirring constantly. When it starts to boil, turn off heat.

Season the above ingredients in the mix of oil and ghee. Allow the mustard seeds to spurt and the red chillie to turn darker in color. Pour on top of the Khadi mix.

^ Please contact me for help with any of these ingredients or utensils.

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