Khandvi

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Khandvi, also known as Patuli, Dahivadi or Suralichi Vadi, is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India. It consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt.

The making process for this dish is very exciting and the results prove it's worth it. Not much time consuming but does require dedication. The intricate work is beautiful to look at, you wouldn't want to have it at first. Have it though, it's delicious.

Give this recipe a try.

PREP TIME: 5-10 minutes

COOK TIME: 20-30 minutes

SERVES: 4-5 people

 Level : medium

Cuisine : Indian (Gujarati)

Course : Starters

Recipe Notes: Make sure after the batter is cooked, you work fast to spread it evenly on the plates.

Tags

· Veg  Cuisine Veg

Ingredients For Khandvi

  • FOR KHANDVI:-
  • Gram flour (besan) 1 cup
  • Curd 1 cup
  • Water 2 cups
  • Green chilli paste 1 tsp
  • Ginger paste 1 tsp
  • Asafoetida 1/2 tsp
  • Turmeric powder 1/2 tsp
  • Salt as per taste
  • FOR TEMPERING:
  • Oil 1 tbsp
  • Mustard seeds 1 tsp
  • Sesame seeds 1 tsp
  • Green chillies, finely chopped 2-3
  • Curry leaves 10 - 12
  • Freshly grated coconut 1/4 cup
  • Coriander

HOW TO MAKE KHANDVI

  • Whisk together gram flour, curd and water. Add chilli paste, ginger paste, asafoetida, turmeric powder and salt.
  • Keep big, stainless steel, flat plates ready. 
  • Cook this mixture in a pan, preferably a non stick one. Make sure the flame is low. Cook until it thickens just enough to fall from the spatula in blops. 
  • Switch off the flame. Now you'll have to work fast.
  • Put some batter on the stainless steel plate and spread evenly with the help of the back of a knife. You can use any flat ladle for the job as well.
  • Prepare two to three plates in the same fashion. Allow it to settle for 5-7 minutes.
  • Meanwhile, prepare the tempering. In hot oil, add mustard seeds, sesame seeds, curry leaves and green chillies. Add the grated coconut. Mix well. Turn off the flame.
  • Spread the tempering evenly on the prepared khandvi. Cut with a knife into strips on the plate.
  • Gently lift off the sides of each strip and carefully roll to form khandvi. Prepare all the khandvis in the same manner.
  • Arrange the rolls on a plate and sprinkle some tempering on top for garnishing. Sprinke coriander leaves and serve. 

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