Khandvi (Suralichi Vadi)

Khandvi is a Gujarati as well as Marathi snack popular all across India! Nobody can hide their love for this delicacy made of gram flour and yogurt tempered by green chilies and mustard seeds.

Preparation Time: 10 mins

Cooking Time: 12 to 15 mins

Servings: Up to 4

Ingredients:

Gram Flour (Besan) - 1 1/2 cups

Yogurt - 1 cup OR Buttermilk 1 1/2 cup

Ginger - 1 inch piece

Green Chili - 3 to 4

Turmeric Powder - 1/2 tsp

Lemon Juice - 1 tbsp

Water - 1/2 cup

Salt - as per taste

Oil - 3 tbsp

Mustard Seeds (rai/ sarson) - 1 tsp

Asafoetida (Hing) - a pinch

Grated Coconut - 2 tbsp

chopped Coriander (Dhania) - 2 tbsp

Curry Leaves (Kadi patta)

Method of preparation:

1) Grind Ginger and Green chilies together to make a fine paste. 

2) Combine Gram Flour (Besan), Yogurt-water mixture/ buttermilk (if you want to use buttermilk instead of yogurt-water mixture, just use buttermilk dont add water in it), Ginger-Green chili paste, turmeric powder, salt, lemon juice in a deep non-stick cooking vessel and mix it well to make a smooth batter (make sure that no lump remains).

3) Cook this mixture on a low flame. stir continuously (around 8 to 10 minutes) till it becomes thick.

4) Grease a dish on the reverse side (or you can use any flat smooth surface) using oil and spread small amount of batter on it. wait for few seconds and then try to roll it up. If it doesn't, then cook for some more time and then check it till done.

5) Grease 2 dishes on the reverse side (or you can use any flat smooth surface) using 1/2 tbsp of oil.

6) Divide the better into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on 2 dishes to make a thin uniform layer.

7) When cool, cut the khandvi on each dish lengthwise (approx. 1 1/2" in width) into equal portions (as shown in the image) and roll up each gently.

8) For the tempering (tadka), just before serving, heat the remaining 2 1/2 tbsp oil in a small non-stick pan and add the mustard seeds.

9) When the seeds crackle, add the asafoetida, curry leaves and green chilies and saute on a medium flame for a few seconds.

10) Pour the tempering over the khandvi. 

Serve immediately garnished with coconut and coriander.

  

(Tip: Make sure no limp remains while making a batter. So add water or buttermilk gradually until all the lumps get dissolved)