Khandvi

Khandvi, also known as Patuli, Dahivadi, or Suralichi Vadi, is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India. It consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt.

Ingredients

For the batter:

3/4 cup besan / Bengal gram flour

3/4 cup curd

1 cup water

1/2 tsp ginger, green chilli paste

1/4 tsp turmeric powder

1/4 tsp asafoetida/hing pdr

Salt to taste

For the tempering:

3 tsp oil

2 tsp mustard

pinch of hing powder

2 tsp white sesame seeds/ til

2 finely chopped green chilies

2 tbsp finely chopped coriander leaves

2 tbsp fresh grated coconut

1 tsp lime juice

Procedure

• Put all the ingredients of the batter in a bowl and whisk it till it becomes a smooth batter

• Transfer it in a Kadai and cook stirring continuously till it becomes a thick paste

• Immediately spread it on a greased inverted thali or marble tabletop as thin as possible

• After it comes to room temperature, cut into 2 inches wide strips

• Roll the strips tightly into cylinders and keep them on a serving plate

• Make tempering of the ingredients and pour the tempering on the prepared khandvis

• Serve with green chutney.