Khandvi (Surali wadi) - Gujarati Cuisine

Making khandvi was never an easy job until I tried it, cos it took multiple attempts to get it right. It could be an easy evening snack with little attention and lots of patience and at the end you will certainly not regret all the efforts.This finger licking dish comes from State of Gujarat in india which is made of chickpea flour and sour yogurt.I tried more than 5 times to get this recipe this perfect. Now I understood the tricky part was to cook the batter in right consistency without any lumps so that it could spread into thin rolls and second tricky part is folding them and making rolls.I am never a patient person when it comes to cooking . So Patience is another important aspect for preparing this recipe. I am always tensed and irritated while making such complicated dishes but its all worth the effort when my hubby tastes them and gives me thumbs up . 

Khandvi(Surali Wadi) -Gujarati Dish              

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Makes about: 20-25 Khandvi's

Ingredients

• 1 cup Gram Flour/ Chick pea flour
• 1 Cup Sour Yogurt
• 1 inch ginger, finely grated
• 1 tsp of green chilli paste
• 1/4 tsp of turmeric powder
• Salt To taste
• 2 Cups of water

For Tempering

• 1 tsp of Mustard seeds
• A pinch of Asafoetida 
• 1 tsp of oil
• 2-3 Green chillies chopped
• Coriander Leaves for garnish

Method

• Before making the batter, I arranged some aluminium foil on my counter top . Else you can also roll them on marble top/wooden block.
• Place 2 cups of water in a mixing bowl, Add a cup of chick pea flour and yogurt to it followed by adding turmeric powder,ginger and green chilli paste and salt required.
• Mix the batter well until no lumps . There are two methods to make khandvi. One is microwave method and the other is making on stove .
• I preferred the stove one better. I poured this batter on to a wide pan and heated them till it comes to a boil. Remember to keep stirring it else it form lumps.
• Keep stirring until 4-5 minutes , It comes to a point where its all cooked and difficult to stir.
• Take a small amount on to a plate . Roll them into thin sheet and check if you can remove them easily.If yes, Switch off the stove and work fast on making thin rolls on aluminium sheets or which ever is comfortable for you using a knife/ladle.
• When cool,Cut the khandvi into 1 1/2 inch width into equal portions and roll them up gently using fingers
• For tempering, Just before serving heat some oil and add some mustard seeds,asafoetida and curry leaves and saute them for few minutes on medium flame
• Pour the tempering on to the khandvis and garnish with dry coconut powder and coriander leaves.