Khandvi, Gujarati Snack

mayurisjikoni

13 years ago

Recipe: Khandvi, Gujarati Snack

Khandvi, a Gujarati Snack is a delicious, melt in the mouth, flavourful rolled healthy snack. It is made from chickpea flour and yogurt or buttermilk. The cooked flour paste is spread out into thin sheets and then rolled. Tempering of mustard seeds, green chillis, curry leaves, fresh coriander and coconut are added to it.

Maharastrians too make khandvi and is popularly known as Suralichi. It also goes by the names Patuli and Dahivadi. This is one snack that my whole family loves and therefore make it as often as I can. The best part of this snack is that it is enjoyed cold and you can store it in an airtight container for 2-3 days. Some add the tempering to the spread out batter sheet before rolling the khandvi and some add on top. I prefer to add on top. Khandvi requires a lot of patience. Try the recipe when you are not in a hurry to complete other chores. Now I can’t wait for the kids to come home so I can make khandvi again as they too just love it.

Memories – Happy Mother’s Day

UK celebrates its Mother’s Day before Easter. Kenya, India celebrate the US one. I get to know Mother’s Day in UK is approaching when I get a reminder from my sister. That’s the time I would call to wish my mum and then again ,when we celebrate in May. Though I tried explaining to her why I wished her in May she never quite got it. For her Mother’s Day was just a couple of weeks before Easter and when she would get flowers, chocolates and gifts from my sister, brothers and sister in laws.

It has been 11 years since my mum passed on. However, Mother’s Day is always celebrated with her favourite food. She loved khandvi. My dad use to stop at one of the Indian sweet shops in Queensbury, to buy the yummy khandvi for her before taking her to the hospital for dialysis.

Vasant Panchami

Om Hreem Saraswatyai Namah

Celebrating Beginning Of Spring

It is believed that the celebration of this auspicious day which falls on the 5th day of the Magh month (Gregorian calendar month of January/February). Incidentally, it marks the beginning of spring season. Punjab region celebrates this festival by flying kites.The mustard plants begins to flower during this time, creating stretches of fields into bright yellow carpets.The blooming mustard plants symbolise youth, freshness, procreation,love, change and life itself. It is a day when people wear yellow clothes and celebrate with food that is yellow in colour. In Uttarkashi, it is a farmers festival. Doors of homes are decorated with yellow flowers to welcome spring and the sowing season. In Bihar people wear yellow clothes and yellow tilaks of turmeric on their foreheads and perform prayers early in the morning to the Sun, Ganga and the Earth.

Reverence To Saraswati River

Another reason for celebrating Vasant or Basant Panchami is that many believe that this festival originated during the Aryan civilization. Aryans crossed the Saraswati River and settled along the banks of the river. Hence, Saraswati River began to be associated with fertility and knowledge and locals began to celebrate this festival.

According to legend there was a very proud princess who refused to marry any suitor who could not match her knowledge. The pundits made Kalidasa, who was dumb, participate in a question answer session with the princess. Since he could not talk, he answered what he believed by using sign language which the pundits interpreted as they liked. The princess married him and found out that he was dumb and not intelligent. She kicked him out of the palace. Dejected he was about to commit suicide when Goddess Saraswati appeared before him and asked him to dip in the Saraswati River. When he emerged from the river he was a changed man and began to recite verses.

Pooja For Goddess Saraswati

Most popular reason for celebrating this festival is paying respect to Goddess Saraswati. It is said that Goddess Saraswati invented Sanskrit, the mother of all languages.She is the Goddess of knowledge, wisdom, music and learning. A child learns to read and write his/her first word on this day. Many educational institutions worship Goddess Saraswati on this auspicious day. They drape her in a yellow sari and offer her yellow sweets. New schools are opened on this day. Thus the encouragement by the Indian Government to worship Saraswati in all Educational Institutes on Vasant Panchami.

Yellow Food

It is recommended that one offers yellow coloured food to Goddess Saraswati. Usually, turmeric is added for savoury dishes and kesar for sweet dishes. Check out what you can prepare to celebrate this festival.
Updated this post for Vasant Panchami which falls on 26th January in the year 2023. Celebrating this year with some Khandvi and several other yellow coloured foods.

SHRIKHAND - GUJARATI STYLE

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BOONDI LADDOO

Boondi Laddoo is a popular Indian Sweet that is usually made, gifted and enjoy during any festival or to celebrate any happy occasions.

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MOONG DAL DHOKLA

Dhokla is a very famous Gujarati snack whereby a batter of rice and lentils is allowed to ferment before it is steamed. Its served as a snack on its own with chutneys or as a part of a full or thali meal. I've replaced the chana dal with moong dal.

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AMIRI KHAMAN/GUJARATI SEV KHAMAN

Amiri Khaman/Gujarati Sev Khaman is simply dhoklas that are crumbled, tempered and served with sev, coconut and pomegranate. Serve this at tea time with hot masala tea or a cold drink. Check out the recipe and enjoy this tea time snack.

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FRESH TURMERIC CHAAS

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MOONG DAL KHICHDI

Moong Dal Khichdi is a wholesome, comforting and nutritious meal. Enjoy it with some vegetables, kadhi, papad and sliced onion.

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Kesar Sooji Phirni with Mango Jelly is another dish I love to make.

Ingredients Required For Khandvi, Gujarati Snack

Chickpea Flour – besan, chana ka atta, chana no lot. Easily available in all Indian Stores and online too.
Yogurt – curd, dahi. Must be plain.
Water – normal tap water. Required to make the batter. You need enough to make a runny mixture. If you use too much water, it will take a longer time for the mixture to thicken. If you use too little, the flour may get a raw taste. So try and use 1½ – 2 cups water, depending on how thick the yogurt is.
Green Chilli – for khandvi it is best to use minced or paste for the batter. For tempering can use sliced green chilli.
Ginger – peel and use minced or paste.
Garlic – optional. Peel and mince or make paste.
Turmeric Powder – haldi, hardar. Use a little and not too make. You want the khandvi to have a nice lemony colour.
Salt – add according to your taste.
Asafoetida – hing, don’t use if you want a gluten free khandvi. Alternately, get some wheat free asafoetida. Add some in the batter and in the tempering.
Oil – some for tempering or vaghar/baghar. I usually use sunflower seed or avocado oil. Use any odourless oil of your choice.
Mustard Seeds – rai. Easily available in most Indian Stores or online.
Curry Leaves – kari patta, limbdi. Use fresh if possible. If you don’t have fresh can use frozen or dried ones.
Fresh Coconut – grated. Need a bit for tempering. If you don’t have fresh, use desiccated. Or omit it.
Fresh Coriander/Cilantro – finely chopped. Need some for tempering.

Important Tip Khandvi, Gujarati Snack

When you spread the first half of the mixture, return the pan onto the low heat. If the paste becomes cold, it will not spread.

Watch How To Make Khandvi, Gujarati Snack

KHANDVI, GUJARATI SAVOURY SNACK/ SURALICHI /PATULI / DAHIVADI

Khandvi, a Gujarati Snack is a delicious, melt in the mouth, flavourful rolled healthy snack. It is made from chickpea flour and yogurt or buttermilk.

Course Appetizer, lunchbox, Party, Snack

Cuisine Gujarati

Keyword Gujarati Khandvi, khandvi recipe, Patuli recipe, suralichi recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings 4

Author mayurisjikoni

Ingredients

FOR THE KHANDVI:

1 cup chickpea flour
1 cup yogurt plain and thick
1½ cups water
¼ tsp garlic paste
1 tsp ginger
½ tsp green chilli paste
¼ tsp turmeric powder
½ to ¾ tsp salt
pinch of asafoetida optional

FOR THE TEMPERING (VAGHAR):

2 tbsp fresh or desiccated coconut
2 tbsp chopped fresh coriander
1 to 2 green chillis finely chopped
2 tbsp oil
1 tsp mustard seeds
6 to 8 curry leaves
⅛ tsp asafoetida

Instructions

FIRST PREPARATION:

Grease 2 baking sheets or steel plates with oil and keep it ready. Alternately can grease your kitchen top.

PREPARATION OF THE BATTER:

Add chickpea flour and yogurt in a saucepan.
Whisk it gently to break up any flour lumps.
Add water and whisk well to mix. Use a hand whisk or an electric one.
Add green chilli, ginger, garlic pastes, asafoetida if using any, turmeric powder and salt.
Mix well.

COOK THE BATTER:

Place the pan over low to medium heat and constantly stir the mixture to avoid any lumps from forming.
You will need to cook the mixture and stir it frequently for 10-15 minutes. Once the mixture becomes hot it takes the batter 10 minutes to thicken and come away from the pan.
Take a small blob of the paste and try and spread it at the corner of one of the tray/plate/worktop using a spoon. If it spreads easily and you can roll it up, the mixture is ready. If not then cook it further for 5 minutes.

SPREADING THE BATTER:

Take half of the mixture and place is along the edge of the tray/Plate or the prepared worktop.
Place the pan on low heat again. If the remaining batter becomes cold it will be difficult to spread it out.
Take a flat spatula and spread out the mixture horizontally or vertically. Be quick.
Make it as thin as possible.
Take the remaining paste and repeat the procedure using the other tray/plate or worktop.
Let the spread out mixture cool.

PREPARATION OF THE TEMPERING:

In the meantime, prepare the tempering.
Heat the oil in a small pan over low heat.
When it gets hot, add mustard seeds. When it begins to splutter, add the curry leaves and asafoetida if using any.
Add chopped green chillis, chopped coriander and grated coconut.
Keep the tempering on the side.

ROLL THE KHANDVI:

Cut the spread out mixture into strips that are about one inch thick.
Roll up each strip like a swiss roll, gently.
Place the rolled up khandvi in a serving plate.
Repeat with the remaining strips.
Pour the tempered mixture over the khandvi and serve.

Notes

The ready batter should come away easily from the sides but not form a lump.
When you spread the first half of the mixture, return the pan onto the low heat. If the paste becomes cold, it will not spread. THIS IS AN IMPORTANT TIP.
If you want to roll smaller khandvis, then cut each strip into half horizontally before rolling.
Grease the trays/plates/worktop sparingly. Too much oil will result in the batter coming back onto the spatula when you try to spread it.
Try half the recipe first. If it does not spread evenly, do not throw the paste away.
Crumble up the cold cooked batter with a fork or a masher. Add tempering, mix and enjoy with some sev.
Batter will be stuck on the sides of the pan. you may trim some of the rolls. Don't throw that away. Like above, crumble it up, add tempering and enjoy.
Place a kitchen towel under the trays or plates so that when you spread out the batter, they do not slip or move.