Khandvi is a traditional Gujarati snack. It is known as Suralichi Vadi in Maharashtra. It is a popular Indian snack. These dainty savory little swiss rolls are so soft & melt in the mouth. Khandvi is easily available in mithai shops & also in small snack shops.
To make perfect khandvi, you need to have the right proportion of ingredients, especially the besan (chick pea flour) should be pure & not adulterated. I manage to get pure & fresh besan ka atta as the building next to mine has a flour mill which grinds different grains separately. Secondly, you need to have a lot of patience to stir & achieve the correct thickness of the cooked batter! Above all, you have to work quickly to spread the cooked batter very thinly & evenly.
Today’s recipe of Khandviis not very difficult if you focus completely on the process. The ingredients for this preparation are simple & easily available in your very own kitchen. Serve & enjoy this delicious Khandvi/Suralichi Vadi with your family & friends… 😀
Ingredients for the Khandvi/Suralichi Vadi Batter:
- ½ cup Besan (Chick Pea Flour)
- 1 cup thin Buttermilk
- 2-3 pinches Turmeric pwd.
- 1 tbsp. Vegetable Oil
- Salt to taste
- Water as required
For Seasoning :
- ½ tsp. Mustard Seeds
- 1 tsp. Sesame Seeds (optional)
- 1 sprig Curry Leaves
- 2 pinches Hing (Asafoetida)
- 2 fresh Green Chillies (finely chopped)
- 1 tbsp. fresh Coconut (scraped/grated)
- 2 tbsps.fresh Coriander (finely chopped)
- 2 tsp. Vegetable Oil
In a pan/wok, mix together besan, turmeric pwd. & salt.
Add buttermilk & then if required sufficient water, to prepare a thin batter without lumps.
Heat one tablespoon oil & add to the batter. Stir the batter well.
Place the pan on med. heat & keep stirring continuously & vigorously to avoid lump formation.
Cook till the rawness disappears, stirring continuously.
Let it cook for about 7-8 mins.
When done, pour a ladleful of the cooked batter preferably on an inverted steel or aluminium plates.
Spread out the batter evenly & as thin as possible with the back of a large flat spoon.
Use circular outward movements like the way you would for dosas/crepes.
When completely cool, cut into 2 inch wide strips.
Carefully roll each strip. Repeat this process for all plates.
Gently place each rolled up khandvi strip in a serving dish.
For Seasoning :
Sprinkle the scraped coconut & chopped coriander all over khandvi rolls.
Heat a tempering pan with oil till hot. Add mustard seeds, hing, curry leaves & green chillies.
Add sesame seeds & immediately pour the seasoning over the khandvi rolls.
Serve Khandvi/Suralichi Vadi with your favorite chutney & steaming hot cups of tea.