Suralichi Vadi or Khandvi is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine. It consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt.
Course : Starter,Main (Indian - Gujrati)
Prep Time : 10 min
Cook Time : 25 min
Total Time : 35 min
Ingredients (1cup = 250ml)
For Khandvi batter :
• 100 grams besan
• ¾ cup sour curd
• 2¼ cups water, to be mixed with the curd
• 1 tsp ginger & green chili paste
• ¼ tsp turmeric powder
• Salt as required
• 1 pinch asafoetida
For the Khandvi filling :
• 2 tbsp grated coconut
• 2 tbsp chopped coriander leaves
For the Khandvi tempering :
• 1 tablespoon oil
• 8 to 10 curry leaves
• 1 tsp mustard seeds
• 2 tsp white sesame seeds
• 1 tsp chopped green chilli
How to make the recipe :
Khandvi batter:
1)Take the curd(to make it sour you can add a little bit lemon juice) in a bowl.Then add water and stir well till smooth.
2)Add ginger-green chili paste, turmeric powder, asafoetida and salt.
3)Now,add the gram besan with a wired whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth batter.(Make sure that there should be no lumps in the batter & you can also use a hand held beater to mix the batter.)
4)Then spread oil on plates or tray. large steel lids or thalis work very well. you can also use the back of a large baking tray or your kitchen counter top.
5)Also mix the chopped coriander leaves and grated coconut and keep the mixture aside.
6)Now,pour the batter in a pan & switch on the stove top and keep the flame to the lowest.
7)Begin to stir and keep on stirring when the khandvi batter is getting heated up. (Lumps begin to form and you have to continuously stir so that the lumps don't form.)
8)The batter would thicken and keep on thickening & keep on stirring.
9)The batter also should not be allowed to stick at the bottom.Stir continuously.
10)Do a plate test when the batter has thickened well.
[Spread a few teaspoons of the batter on a greased plate. let it cool a bit and then begin to roll. if you are unable to roll, then the batter needs to be cooked more.]
11)To make the final consistency of the khandvi batter it took 17 minutes to get the correct consistency on a low flame. the timing will vary.[Just do the plate test and when you can form the rolls, then the khandvi batter is ready.](If the batter becomes too thick, then it becomes difficult to spread and you don't get thin layers in the rolls.)
Making Khandvi Rolls:
1)Quickly pour about ½ cup of batter on a plate and spread thinly & evenly with a spatula.You have to be quick with the remaining batter too.[As even a bit of cooling and the batter are difficult to spread.]
2)Allow to cool and then sprinkle the coconut & coriander leaves mixture sparingly.
3)Now,cut into equal sized strips.
4)And then gently roll each strip tightly. 5)Then place them in a serving tray or plate.
6)Arrange the khandvi rolls next to each other neatly.
Tempering for Khandvi:
1)Heat up some oil in a pan and crackle the mustard seeds.
2)Then add curry leaves, green chilies and fry for a few seconds.
3)Add the sesame seeds and when they change color & crackle,pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
You can garnish khandvi with some more coconut and coriander leaves.Serve Khandvi with green chutney and turmind chutney.
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