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.
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