Khandvi – Suralichi Vadi

Khandvi is a cute, soft, and tightly rolled snack or a side dish. These melt-in-your-mouth rolls are a very delicious and irresistible dish. It is a Gujarati snack made with gram flour, yogurt, and some spices. Khandvi is also called as Suralichi Vadi in the Marathi language. 

You might think it is a very complicated dish but trust me, it is a very easy recipe. The dish comes together so quickly once you get the hang of it. You can make a perfect khandvi everytime once you get to know what is the correct consistency of the batter. With a couple of trials and practice, the process will be so much fun. 

Suralichi vadi tastes so flavorful with the final touch of tempering with loads of mustard seeds, freshly grated coconut, and coriander leaves for garnishing. 

Make this savory and healthy snack for your next gathering to impress your guests. Khandvi is a mildly spicy, gluten free, and guilt free snack which can be enjoyed by everyone! 

My mother-in-law makes this dish so well. I have learnt the suralichi vadi recipe from her and made it with her a couple of times. The process is so fun and the final results are so wonderful every time. I still remember, before my marriage, once my mother-in-law made this dish for me and I ate so many in one sitting 🙂 

Ingredients

For Khandvi:

• Gram flour
• Yogurt
• Turmeric powder
• Red chili powder
• Asafoetida
• Salt

For Tempering:

• Mustard seeds
• Oil

For Garnishing:

• Coconut
• Coriander leaves

Khandvi Step By Step Process

Making The Tempering 

In a tempering pan, heat some oil on medium heat. 

Add mustard seeds and let them crackle. Set the tempering aside to cool down. 

Making The Khandvi

Sift the flour in a medium bowl and separate the coarse flour. 

Add turmeric powder, salt, and yogurt in the flour. 

Next, pour some water little at a time, keep whisking the batter without forming any lumps. 

Add asafoetida and red chili powder in the batter and mix once again. 

In a pan, pour the mixture, and cook the mixture continuously on medium heat. 

Keep stirring the mixture without forming any lumps until it is cooked and thickened. It usually takes about 12-15 minutes for the mixture to become thicker and shinier.

Lower the heat and spread a spoonful of mixture in a thin layer on a plate. Wait for 30 seconds and try to lift the side with your fingers. If it comes off easily and is easy to roll your mixture is ready. 

Shaping The Khandvi

Transfer some of the mixture onto the plate or on a clean flat surface. 

Quickly spread the mixture in a thin layer using a spatula and let it cool for 1-2 minutes. 

Repeat the process on other plates while the mixture is still hot. 

Spread a tsp of tempering all over the khandvi surface and cut it into thin strips with a knife or pizza cutter. 

Push one of the strip’s edges inwards with both of your hands fingers. Tightly roll the strip into a khandvi. Keep the roll on a serving plate. Repeat the step with the rest of the strips. 

Spread the tempering over the khandvis. Garnish them with coriander leaves and shredded coconut. 

Tips For Making Khandvi

• Use a little sour but not too sour yogurt for making the best khandvi recipe. I always keep my yogurt for 2-3 hours on a countertop before adding it to the besan.
• Make sure to make the batter lump free. Use a whisk or stick blender for making the batter smooth. 
• While making the batter, always add little water at a time to make the batter smooth and lumps free. 

• Always cook the batter in a non-stick or hard anodized pan on medium heat without forming any lumps. 
• Use a steel spatula, silicone spatula, or hand whisk for cooking the lump free khandvi batter. 
• Make sure to cook the batter into a perfect consistency before spreading it on a working surface. Test the batter by spreading it a little on a flat surface, wait for 30-40 seconds, and try to roll it up with your fingers. Let it cook further on low heat for a couple of minutes further and form a perfect consistency. 
• Use a silicone spatula to spread the batter evenly. Spread the cooked batter as quickly as possible in a thin layer. 
• I use both sides of a plate while spreading the khandvi batter – first start spreading the batter on the inner part of the plate. After that, turn the bottom side up and spread the batter. This way you will use less plates to clean up. 

Variations

• I have used red chili powder in the batter, you can use crushed chillies instead. Make sure to strain the batter before cooking for a smooth and lumps free consistency. 
• You can skip adding asafoetida in the batter if you are on a gluten free diet. 
• Add some white sesame and asafoetida in the tempering if you like. Skip spreading the tempering inside the khandvi if you wish. 

How To Store Khandvi?

Khandvi can be stored in an airtight container for 2-3 days. Take them out on a countertop for 45 minutes before serving. 

Warm the required quantity of khandvi for 30-40 seconds in the microwave before serving. 

Store the prepared batter into a refrigerator for up to 2 days. Keep the batter on a countertop for 1 hour.  Mix it with a whisk and cook it. 

How To Serve Khandvi?

Serve the khandvi as is or with some green chutney and tea for breakfast, an evening snack, or as a side dish.

You can serve the khandvi as an appetizer. This is a great crowd feeding recipe which is liked by everyone.

It can be served as a side dish with varan bhaat, roti, shrikhand, and dry potato curry during the festive season. 

You can serve the khandvi with green chutney along with masale bhaat, some fried papad, and puran poli.

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