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.
Ingredients
For Khandvi
- 3/4 cup Gram flour
- 3/4 cup Yogurt slightly sour, at room temperature
- 1 1/2 cup Water
- 1/2 tsp Turmeric powder
- 1/4 tsp Red chili powder
- 1 tsp Salt or as required
For Tempering
- 1 tbsp Oil
- 1 tbsp Mustard seeds
For Garnishing
- 2 tbsp Coconut fresh, shredded
- 2 tbsp Coriander leaves chopped
Instructions
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.
Notes
- 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 khandvi 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 khandvi 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.