Traditional Khandvi (in Gujarati) or Surali Chya Vadya (in Marathi) is a famous Western Indian dish. It is similar to rolled pasta made from chickpea flour. It is savoured as a snack or as a starter and is extremely popular in Gujarat and Northwestern Maharashtra.



Ingredients :
½ cup: Chick-pea flour
½ cup: Sour yogurt
½ tsp: Ginger paste
½ tsp: Green chilli paste
½ tsp: Chilli powder
1/8 tsp: Asafoetida
1/8 tsp: Turmeric
½ tsp: Mustard seeds
2 Sabut lal mirch
2 tsp: Oil
1 tsp: Salt or to taste
1 ½ cup: Water.

For seasoning:
2 tsp oil
1 tsp sesame seeds
1\2 tsp mustard seeds
1 tbsp coconut scraped
1 tbsp coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves.



Method:

1. Mix besan, turmeric powder, salt and hing to form a powdered batter.
2. Now pour butter milk into the batter while stirring.
3. Keep this batter on medium flame for 7-8 minutes and stir continuously, to avoid any lump formation.
4. Cook till the mixture does not taste raw smell leaves, stirring continuously.
5. When done (about 7 - 8 minutes), pour a ladleful in a large plate.
6. Spread as thin as possible with the back of a large flat spoon.
7. Use circular outward movements as for dosas.
8. Let it cool. Afterwards, cut the spread into 2-inch wide strips and roll each strip carefully.
9. Heat the oil. Add mustard seeds, curry leaves, sesame seeds and green chillies to it.
10. Allow the seeds to crackle. Spread it immediately on the rolls.
11. Khandavi is ready to serve.
12. Garnish with grated coconut and chopped coriander leaves.

Making Time: 30 minutes.

Serves: makes 15-18 rolls.

Shelflife: 1 day.

Note: While cooking keep stirring continuously to avoid forming of lumps.

Click here to know more about Gujrati foods and cuisines- An Introduction To gujrati cuisines and Recipes.