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
Method
- 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,
My e-books on Amazon
Disclaimer: This post contains affilate links. You can read the policy here.
If you ever make this, do take a picture and share it with us. I will be glad to share it further. Follow us on Facebook, Twitter, Instagram and Pinterest.
Want to start a blog? I have my hosting with A2 Hosting and happy with the service they provide.
Subscribe to get a book of handyhints for free !