Khandvi A delightful Gujarati delicacy – Khandvi is made of a savory gram flour roll tempered with mustard seeds and coconut. It is one of the most famous Gujarati snack, which is full of Micronutrients and High-Protein. It is the Indian snack which is mostly popular because of its taste and instead of its healthy vibes.
Khandvi is also popular in some other parts of India as ‘Suralichi vadi’, ‘Patodi vadi’ or ‘Dahi vadi’.
For preparing Sweet or Drinks along with this recipe, check out our list of Sweets and Drinks section.
Khandvi – Suralichi vadi recipe – Master it 1st-time | ખાંડવી
Ingredients
Batter preparation
Tempering / Tadka
Instructions
Khandvi preparation
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Batter preparation
Take 1 cup fine Besan (Gram flour) into a bowl and add following items to it:
- 1 cup sour Curd
- 2 cup water
- 1/8 tsp Hing (Asafoetida powder)
- 1/2 tsp Haldi powder (Turmeric powder)
- Salt as to taste
- Grated green chilies & Ginger paste
Blend the mixture well ensuring there are no lumps
Filter the mixture with a strainer
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Batter cooking
Take a heavy-bottomed or non-stick pan on a High stove flame & add batter mixture made earlier
When batter becomes little bit hot, turn stove flame to Low-to-Medium and stir batter continuously to ensure it thickens evenly & remains lump-free
It may take 12-15 minutes for batter to cook & thickens perfectly. It may vary depending on your gas flame.
To confirm batter is ready to shape Khandvi, take a small portion of cooked batter on a spatula & spread it on a steel plate and spread it to make thin films.
If the batter spreads on a steel plate and with the use of a hand it comes out making rolling film from edges then it means, batter is ready for Shaping.
If batter does not come out from still plate as rolling thin films from edges easily then it means, it still needs more cooking for few minutes and repeat same process for checking. For more understanding check video below or photos shared.
Once batter is well cooked, please go to the next steps of Roll shaping immediately without taking significant time gap.
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Roll shaping
For roll shaping, cleaned kitchen platform, plastic sheet or steel plate can be used for spreading batter and shaping Khandvi rolls.
Take a small amount of cooked batter & quickly spread on a cleaned spreading surface.
Use dough cutter, spatula or scraper to spread the batter.
Spread batter evenly keeping thin Roti or Paratha sized gaps & try to be quick in spreading. Otherwise if the batter begins to thicken then it will become difficult to spread.
After done with spreading, use knife to cut straight lines keeping 2-inch wide strips.
Trim the edges of Khandvi.
Now, gently roll each strip from one end into tight spirals to form a Khandvi roll. Repeat this process for all strips of Khandvi.
Place all rolls in a single layer on a plate for tempering.
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Tadka (Tempering)
Take a pan & place it on a High stove flame
Add 2 tbsp cooking oil & let it become hot
Once oil is hot, add 1/2 tsp Mustard seeds (Rai) & let it splutter well.
Once Mustard seeds spluttered well, turn stove flame to low and then add 1/2 tsp Cumin seeds and let it splutter too.
Now, turn off the stove flame & add 1 tsp Sesame seeds, some curry leaves, green chillies and 1/4 tsp Garam masala.
Next shake & mix all the spices well and then pour it over the Khandvi rolls with spoon.
This way, delicious plate of Khandvi is ready to be served along with green chutney. You may sprinkle shredded dry coconut and coriander leaves on top for garnishing.
