Magic Kadhai..: Suralichi vadi / Khandvi

Suralichi vadi / Khandvi

Suralichi vadi or Khandvi are cooked chickpea flour rolls. They have a wonderful taste and are served as a side in the meal. They can be great as a snack too. The only complaint you would have is the moment you serve they will disappear :) Everybody loves these rolls a lot. They do not need many ingredients but it is a tedious task to make them. It really needs a lot of patience to make them correctly.

The best suralichi vadi / khandvi I have ever tasted is the one prepared by my aunt. She is the one who inspired me to learn how to make them foolproof, as hers have always tasted very good. When she made them she used stainless steel plates. Now it has become easy to make them as we have the aluminum foils handy.

Ingredients:-

1. 1 cup Besan ( Chickpea flour )

2. 1/2 cup Yogurt

3. Salt ( to taste )

4. 1 tea spoon Turmeric powder

5. Mustard seeds

6. 1 tbsp Oil

7. Cilantro ( finely chopped )

8. Aluminum foil

9. 3 cups Water

10. Hing / Asafoetida

Method:-

1. In a bowl add besan and yogurt. Mix it well and break all lumps. Add 3 cups of water, salt to

taste and 1 tea spoon turmeric powder. Mix again to form a smooth batter.

2. In a non stick pan add 1/2 tbsp oil and turn the heat to low.

3. When the oil is hot add the batter and keep stirring to make sure no lumps are formed.

4. Keep stirring constantly for 8-10 mins. The batter will start thickening.

5. Make sure you cook this mixture on a very low flame. Needs a lot of patience but the output will

be very good only then.

6. Keep a lid for half a min. Again stir well and break lumps ( if any )

7. In the mean time grease a sheet of aluminium foil with oil ( just a few drops ).

8. Check the besan mixture. Once thick and cooked you may turn off the heat.

9. On the greased aluminum foil spread the cooked besan as shown in the picture real quick . As far

as possible it should be a thin and an even layer.

10. Add grated coconut and chopped cilantro.

11. In a pan take 1 tbsp of oil. Heat on medium high. Add mustard seeds and hing Once the
mustard seeds start sputtering add turmeric powder. Turn off the heat.
12. With a spoon add this tempering on the besan ( add everywhere on the spread ).
13. Let the besan cool completely.
14. When it cools down cut the besan spread with a knife vertically. With the tips of your fingers
try to separate the corners of the spread. Once separate, start rolling.