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.
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.