rainbow khandvi rolls

Rainbow Khandvi Rolls

My rainbow khandvi rolls are super super healthy with profuse amount of healthy vegetables. The rainbow khandvi rolls feature green with spinach, red/pink with beet root and the basic khandvi rolls.
5 from 1 vote
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Course: Appetizer
Cuisine: Indian
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 6
Calories: 118kcal


Prepare the basic batter

  • ½ cup garbanzo bean flour/besan
  • ½ cup plain yogurt (soy yogurt if vegan)
  • ½ cup water
  • 1 tsp lime juice
  • a pinch turmeric
  • 1 tsp ginger-green chili paste
  • ½ tsp sugar-free sweetener
  • Salt to taste

Green batter

  • ½ cup blanched spinach


  • 1/4 cup beet chopped
  • 1 tsp garbanzo bean flour if required
  • Adjust salt


  • ½ tsp mustard seeds
  • ½ tsp sesame seeds(white)
  • ½ tsp oil
  • ½ tsp lime juice
  • 2 tbsp chopped cilantro


Prepare the basic batter

  • Take ½ cup garbanzo bean flour for each batter.
  • Add ½ cup vegan yogurt(preferably soy yogurt) and ½ cup water.
  • Add lime juice(approximately 1 tsp), a pinch of sugar or sugar-free and salt.
  • Add 1 tsp of finely crushed green chilies and ginger, or make a smooth paste and add to the batter.
  • Whisk well to make a smooth batter.

Prepare Red and Green Batter:

  • For the green batter, add ½ cup of blanched spinach to the above mixture. Blend well to make a smooth batter.
  • To make the red batter, add 1/4 cup of grated beetroot to the above mixture. Blend until smooth and no residue is left.
  • In case the batter feels little runny, add 1 tsp of garbanzo bean flour and whisk well.
  • Adjust salt and spices.
  • Now all the three batters are ready.

Prepare the surface for spreading:

  • Prepare a flat surface where you need to spread the batter.
  • You can grease the kitchen counter or a flat baking sheet for this process.
  • I used some baking sheets and greased the back sides for this process. The flat surfaces work wonderfully for this.

Cook the batter:

  • In a medium sauce pan, add the batter and cook under medium heat while mixing or whisking slowly.
  • Slowly the batter will turn thick and start to leave the pan. (At this point, the batter will still be soft and spreadable but not a lumpy mass. Don’t cook the batter to a lumpy and hard mass)
  • Check the image with the whisker that shows the consistency of the batter.

Spread, cut and roll:

  • Now take a spoon full of the mixture and add it onto the greased surface. Try to spread it evenly with a silicone spatula. If the mixture spreads easily, then the batter is ready.
  • Spread the rest of the batter on the greased flat surface and allow it to cool for a few minutes but not completely.
  • Now cut thin strips with a sharp knife.
  • Start rolling the strips from one end as shown in the picture.
  • Your rainbow khandvi rolls are ready.

Season, garnish and serve:

  • Temper some sesame seeds, mustard seeds and curry leaves in a teaspoon of neutral oil.
  • Add some cilantro leaves and lime juice.
  • Pour these tempered ingredients on the rainbow khandvi rolls.
  • Serve with chutney.
  • To make flowers from the rainbow khandvi rolls, cut the rolls into half and place on a platter.
  • Make the leaves from the green rainbow khandvi rolls and petals from the red rainbow khandvi rolls.
  • Add the yellow rainbow khandvi rolls in the middle to complete the flower.
  • Add tempered ingredients and serve it.


  • You can also take coconut yogurt if choosing vegan yogurt.
  • For non-vegan, Greek yogurt works the best.
  • You can use buttermilk too.
  • You can add some grated coconut as a garnish too.


Calories: 118kcal