Khandvi Recipe !!

                           Khandavi\Suraalichi Vadi Recipe 

    Khandvi, also known as Patuli, Dahivadi or Suralichi Vadi, 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 Curd.

                             

 

Ingredients for Khandvi Batter

1 cup besan,
3/4 cup fresh curd(Dahi),
2-3 cup of water, to be mixed with curd (alternatively you can also use the buttermilk)
2 to 3 drops of lemon juice,
1 teaspoon ginger paste,
1 teaspoon green chilli paste (Hari Mirch Paste),
1/4 teaspoon turmeric powder(haladi),
a pinch of asafoetida(hing),
salt add as required

Ingredients for the Garnish

2 tablespoons freshly grated coconut,
2 tablespoons finely chopped coriander (fresh Hara Dania).

Ingredients for seasoning/Tempering

1 tablespoon oil,
1 teaspoon mustard seeds(rai),
1 teaspoon cumin powder(Jira),
1 teaspoon white sesame seeds (Til),
6-7 curry leaves (Kadi Patta),
1 teaspoon green chilli finely chopped

How to Make Recipe

1.     Take the Curd in bowel then little less cup of water to be added slowly and stir well till smooth.
2.     Add Besan, ginger-green chilli paste, salt, turmeric powder, lemon juice.
3.     With a wired Wisk, keep on stirring and mixing till smooth and lumps free mixture
4.     You can also use hand blender to mix the batter well.
·        Final mixture will be like thick milk.

5.     Spared the oil on plates or thalis or tray or foil paper or marble of your kitchen table top will also work.
6.     Also keep ready mixture of finely chopped coriander leaves and grated coconut.
7.     Pour the batter in a thick bottomed frying pan. Switch the stove flame on little lowest flame.
8.     Cook this mixture, stirring continuously, till it becomes a smooth thick batter. While cooking lumps begin to form so you need to stir it continuously so that lumps should not form.
9.     Keep on stirring the batter till it will be thickening and final consistency. It will take a little time to get ready. (average time for cooking khandvi batter is 13-15 min)
10.   Don’t allow batter to stick at the bottom.

Making Khandvi’s Rolls

1.     Then quickly spread portions of the mixture over the greased inverted thalis or over foil paper as thinly as possible as.  make sure batter should be spread before it cool down once it cools down you won’t able to spread it uniformly over top of the thali.  
2.     Once batter is spread allow it to cool down slightly so that you can make nice rolls.
3.     Then sprinkle the coconut and coriander leaves mixture.
4.     When cool cut into two inches wide and roll them tightly.

Tempering\Seasoning for Khandvi   

1.     Heat 1 tablespoon of oil on medium heat and crackle the muster seeds then add cumin seeds.
2.     Then add curry leaves and green chilli paste and fry for few seconds.
3.     add the sesame seeds and when they change colour and crackles then pour the mixture evenly on the top of khandvi rolls.

*  Making Khandvi is an art. It takes some practice to get the correct consistency after cooking. Try out a small portion first.