Khandvi / Suralichi Vadi is a savoury snack from Maharashtrian and Gujarati cuisine. Yellowish, tight rolls of gramflour and curd , tempered with spices make a good snack anytime. They are slightly spicy and tangy in taste. It is also known as Surlicha Vadi and Patuli. It is one of the dishes that you can easily make in less than 30 minutes, tasty and ideal to serve with any course of meal.
Any tips for making perfect khandvi?
Like any new recipe, this dish also needs practice. The key to making a perfect khandvi:
- You need sour butter milk.
- Take the proper measurement of ingredients.
- Once it is done, spread it quickly on the greased plate as thin as you can.
- Sieve the gram flour before using it.
Is there any substitute for buttermilk?
Thick curd can be used. Blend and mix it with two glasses of water.
What can one do if the curd is not sour?
It is best to keep a day out prior to making. But incase, you have not kept it or planned in the last minute, lime juice may be added to the batter.
Khandvi/ Suralichi Vadi Recipe
1 cup = 200 ml
Ingredients:
- 1 cup gram flour
- 1 cup sour curd
- 2 cup water
- 1 inch ginger
- 2 green chilly
- 2 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon asafoetida
- 1/2 teaspoon turmeric powder
- 2 tablespoon fresh grated coconut
- 1 tablespoon chopped coriander
- salt
Method:
- Sieve the gram flour.
- Take a plate and at the back side, grease it with a little oil. You will need it later.
- Whisk the curd, mix it with water.
- Grind green chilly and ginger together.
- Mix together gram flour, a little turmeric salt, salt, ginger-chilli paste and butter milk. No lumps should be formed.
- Put the batter in a thick pan and cook it on a low flame. Keep stirring.
- Once the mixture thickens and is done, put it on the greased plate and spread it as soon as possible.
- Make seasoning in a small pan. Take oil, add mustard seeds, as it crackles, put asafoetida and turmeric powder.
- Garnish with grated coconut and finely chopped coriander over it.
- Put seasoning over it.
- Slowly, roll it from one end to the other.
- Cut into small spirals.
- Khandvi is ready to serve.
Take a tip:
- Make in small quantities, it will be easier to spread it.
- Making perfect khandvi needs practice. My suggestion is to make it in a small quantity. Use the same measurements as given above.
Check out the video :
Khandvi / Suralichi Vadi
Ingredients
- 1 cup gram flour
- 1 cup sour curd
- 2 cup water
- 1 inch ginger
- 2 green chilly
- 2 tbsp oil
- 1/2 tsp mustard seed
- 1/4 tsp asafoetida
- 1/2 tsp turmeric powder
- salt
Instructions
- Sieve the gram flour.
- Take a plate and at the back side, grease it with a little oil.
- Whisk the curd, mix it with water. Again, whisk it.
- Grind green chilly and ginger together.
- Mix together gram flour, a little turmeric salt, salt, ginger-chilli paste and butter milk. No lumps should be formed.
- Put the batter in a thick pan and cook it on a low flame. Keep stirring.
- Once the mixture thickens and is done, put it on the greased plate and spread it as soon as possible.Make seasoning in a small pan.
- Take oil, add mustard seeds, as it crackles, put asafoetida and turmeric powder. Garnish with grated coconut and finely chopped coriander over it.
- Put seasoning over it.Slowly, roll it from one end to the other
- Cut into small spirals. Khandvi is ready to serve.
A few other snack recipes from blog are Vegetable and Vermicelli Cutlets, Cornflakes Bhel,
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Khandvi is my all time favourite snack from Gujarati cuisine. It’s bit tricky to make but worth an effort. Yours khandvi iooks yummy.
Wanna grab right away.
I love khandavi. It’s such a light and tasty snack. However I never tried making it at home as always felt it will be a very challenging process. Loved the way you have shared the recipe in a simple way, will definitely try it now.
The way you have narrated the process of making khandvi makes it more easy to make. Yes it is bit tricky but seeing your posts encourages to give hand on it.
I have never tried Khandvi. It’s new to me. This recipe looks great, worth trying. It’s nice to explore other cuisines. It could be a great evening snack. Thanks for sharing.
I love Khandvi but I am so scared to make my own. I really need to try it as it so delicious and makes for a perfect evening snack. Thanks for the detailed recipe.
Khandvi makes a great snack. You have made it awesome and it looks awesome.
Lol, one Gujarati snack that I avoid making is Khandvi, because some other family members make best than me so I leave it to them. You’ve made so well and loving the video 🙂
Jaya I just love Khandvi, but as the process is bit tricky so have not tried my hand till now. Thanks for the detailed recipe.
Never made Khandvi at home as I always dread the process but I love this snack.. Shall try it soon,, looks so easy to make and delicious..
It has been ages since I last made Khandvi. Must make some with my kiddo when she comes down for her holidays. Thanks for reminding me.
Love khandvi so much. It has been a while since I’ve made this snack. Came across your recipe and now tempted to make it immediately.
This is my favourite snack from Gujarathi cuisine. It is almost melt in the mouth and perfect rolls.
Khandvi is a fav snack of mine . A tricky recipe as it is always a hit and miss if the batter isn’t perfect. Liked your detailed explanation with tips to get the khandvis right