Khandvi (Suralichi Vadi)


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

Procedure :

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.

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