Surali Vadi / Khandvi

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Khandvi / Surali Vadi




Suralachi vadi (the Maharashtrian version of khandvi)
Khandvi is Gujarati delicacy made using Gram Flour/Chickpea Powder and flavoured with tempering of mustard, sesame seeds, spicy green chillies, sweet coconut 
Ingredients:-

FOR THE KHANDVI / Suralichi Vadi

1 . Gram flour  :- 1 Cup (16 tbs)

2 . Yogurt   :- 1⁄2 Cup (8 tbs)

3 . Water  :- 2 Cup (32 tbs)

4 . Salt  :- 1 Pinch (to taste)

5 . Ginger paste :-  1 Teaspoon

6 . Green chili paste  :- 1 Teaspoon

7 . Turmeric powder  :- 1 Pinch

8 . Oil 1 Tablespoon :- (Optional)


 FOR THE SEASONING:-
1 . Oil 2 Tablespoon

2 . Mustard seeds 1⁄2 Teaspoon

3 . Sesame seeds 1 Teaspoon

Procedure :-

1. In a large mixing bowl, mix together the gram flour, yogurt, water, salt, ginger and green chili paste, turmeric powder and oil.

 2 . Mix well with a hand blender until it becomes a liquid. if you are not having hand blender then add each ingreindts one by one and mix properly make sure their should be no lumps.

3 . In a pot over medium high heat, pour this batter and bring it to a boil, stirring vigorously making sure the raw smell is no longer there.

 4 . Cook this mixture for 30 minutes or until a tablespoon of the amount, spread on a plate and left to dry for a minute comes out easily. 

5  . Take a large steel plate and grease it well with oil. or even you can take the silver  foil paper and spread it on a flat surface.

 6 . Pour a ladleful of this batter, Spread it as thin as possible with the back of a large flat spoon. Use circular outward movements as for a dosa. 

 7 . When this cools, . Carefully roll the flat pancake, pressing in gently. Using a sharp knife or pizza cutter slice it into 1 inch pieces and place them into a bowl. 

 8 . In a small pan, heat oil, add in the mustard and sesame seeds. Once its done crackling, immediately pour this seasoning over the stuffed khandvi rolls. 

SERVING 

9  . Serve the  Suralichi vadi  with ketchup or tamarind chutney.
Tip :-

 keep the consistency of the batter very well , the thin layer are achieved by getting the right consistency when cooking batter.



 Be quick in spreading the cooked Khandvi batter , if you delay then the batter thickens as it cools and becomes lumpy while spreading.

 SLIGHT VARIATION IN THIS RECIPE:

usually in khandvi ,coconut and coriender are added as garnish .
You can stuffed the khandvi with coconut and coriender.

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