This khandvi or suralichi vadi is a very famous snack in india. Its more famous in gujrati cuisine as well as maharashtrain. In gujrat its called khandvi and is their favourite breakfast and in maharashtra its called suralichi vadi. I had this one some years back and i liked it, it was from one of the famous gujrati sweet shop from panjim. I thought it will be very difficult to make it, so accidently one day i saw its recipe on one of the tv shows.It seemed very easy to me, so i tried it and also did some modifications to it, i stuffed it with green chutney and it tasted superb...my idea worked well, i was happy that i could make very thin and tasty khandvis....
INGREDIENTS:
1 cup besan(gram flour)
1 cup sour curd
1 spoon Maida
1/2 cup finelychopped coriander leaves
1/2 Cup fresh garted coconut
1 table spoon ginger-chilli paste
1 spoon Turmeric powder
1 spoon Maida
1/2 cup finelychopped coriander leaves
1/2 Cup fresh garted coconut
1 table spoon ginger-chilli paste
1 spoon Turmeric powder
1 tea spoon assfoetida
1 spoon Mustard seeds
2 cup Water
Salt to taste
1 spoon Mustard seeds
2 cup Water
Salt to taste
1 cup green chutney
Oil
Oil
METHOD:
Mix the bason, maida, beaten curd and water well.Strain it through the strainer that is used for straining flours so that all the lumps are gone.
Now add salt, turmric powder, ginger-chilly paste and 1/2 tea spoon assfoetida to it.In a thick bottomed vessel heat this mixture with constant stirring on medium flame.When this mixture thickens, cook for a while by putting a lid and remove.Stir countinously so that lumps are not formed and mixture do not get burned also.
Dry 3-4 plates and upturn them and keep ready. As soon as the mixture is ready divide this mixture in three parts and spread it on 3 plates to form very thin layer.Spread it using flat bottomed bowl. Spread it very fast before it cools down . Try to spread thin and even layer.Taste of khandiv depends on its thickness.
For seasoning, heat oil and add assfoetida and mustard seeds. Remove when they splutter.
When it cools apply green chutney all over it.We can make two types of khandvis.Choice depends on your taste. Some plates you can apply green chutney and some you can spinkle mixture of coconut and corainder leaves.Spinkle some seasoning on top of this chutney or coconut-corainder mixture.Above pic is chutney stuffed khandvi and below pic is the normal coconut-coirainder spinkled khandvi.
Garnish with remaining coconut-corainder mixture and seasoning.Serve plain or with chutney.
Preparation Time: 20 mins.
Hey.. I am first time here..you've got a nice space...khandvi looks great..i make a similar thing called jhunka/besan vadi..its think single layer..