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Authentic khandvis have thin layers and to achieve the same one must whip the gram flour and curd thoroughly to achieve a smooth consistency.
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Khandvi or Suralichi Vadi as called in Maharashtra, has always been known to be one of the most common street foods in Gujarat. This Gujarati bite-sized savoury made from gram four can be eaten as a snack or an appetizer.
- Bengal gram flour (besan) (1 cup)
- Curd (dahi) (1 cup)
- Asafoetida (hing) (1/4 tsp)
- Mustard seeds (sarson) (3/4 tsp)
- Sesame seeds (tal/til) (3/4 tsp)
- Green chillies and ginger paste (2-3 tsp)
- MTR Haldi/Turmeric Powder (1/4 tsp)
- Lemon (nimbu) juice (1/8 tsp)
- Coconut (nariyal), freshly grated (1/4 cup)
- Coriander (dhaniya) leaves, freshly chopped (1/4 cup)
- Oil (2 tbsp)
- Water (1–2 cups)
- Salt (to taste)
- Oil for greasing (3-4 drops)
- Firstly, grease two wide plates and keep them aside, for placing the rolled out thin sheets on them.
- In a bowl, mix curd and water, beat well and keep aside.
- Slowly add flour and continue to beat, lightly. Add asafoetida, MTR Haldi/Turmeric Powder, green chilli and ginger paste, salt, lemon juice and mix it well into a smooth runny dough.
- This mix has to be cooked on a low flame to a smooth consistency, thin enough to be spread on the greased plate.
- Scoop the cooked batter with a tablespoon and spread it on the greased plate while it is hot.
- Follow the technique of spreading the dough equally with the help of a flat spoon (spatula).
- Give it a few minutes to cool down, lift it from one point and roll it up softly.
- Cut each roll up according to your choice or it can be cut into 2-inch piece each.
- Now for tempering, heat (1 tbsp) oil in a kadhai, add mustard seeds, asafoetida (hing), sesame seeds and sauté for 5–6 secs.
- Pour this tempering on the khandvi pieces evenly.
- Garnish with freshly grated coconut and fresh coriander leaves.
- Serve it as is or with a chutney of your choice.