Khandvi is a tasty Gujarati appetizer made of chickpea flour. In Marathi these soft besan rolls are well known as Suralichya Wadya.
Vegans can substitute curd with lemon juice. Calorie conscious foodies can use buttermilk/taak/chaas instead of curds.
Chickpea Flour/Gram Flour/Besan - 1/2 cup
Curds/Yogurt/Dahi - 1/4 cup
Green Chilli Paste - 1/2 tsp
Ginger Paste - 1/2 tsp
Turmeric/Haldi - 1/4 tsp
Jaggery or Sugar - 1/4 tsp
Cilantro/Coriander Leaves - few sprigs
Grated Coconut - 1 tsp
Mustard Seeds - 1/2 tsp
Asafoetida/Hing - 1/4 tsp (optional)
How to cook Gujarati Khandvi / Suralichya Wadya:
- Add besan, curds, green chilli paste, ginger paste, salt, sugar, turmeric and 1 cup water in a blender/mixer. Grind/Blend till all the ingredients are mixed well and no lumps are seen.
- On a flat surface, spread aluminium foil before cooking. You can use a flat tray or plate as well.
- Spread the cooked batter as thin as possible and evenly on the aluminium foil, roughly shaped like a rectangle. Let it cool for 5 - 10 minutes. Use a knife and make lengthwise cuts about 2 inches apart. Roll each 2 inch wide strip tightly. Khandvi rolls are ready. Arrange these khandvi rolls in a serving plate.
- For tempering/tadka, heat 1 - 2 tsp oil in a small pan. Add mustard seeds and asafoetida. When mustard seeds pop, turn off the heat and pour this tadka over the khandvi rolls evenly. Garnish with finely chopped cilantro leaves and grated coconut.