KHANDVI / SURALICHI VADI

Khandvi recipe is a famous Gujarati snack. Khandvi is quite popular in all parts of India. Suralichi vadi is a Mahrashtrian version of Gujarati KHANDVI. It also known as Pittod in Rajasthan. It is healthy snack and very good for diabetic and heart patients. It is best option for your kitty parties or potluck you want to take something unique because you like it when people appreciate…..right ???  As it has gram flour and curd [buttermilk]which makes it healthier and moreover it in not a fried snack. I love khandvi and tried so many times but every time I failed. I have seen many recipes on food groups in pressure cooker. So tried this time in pressure cooker and I passed and I am so happy. It is not that much complicated dish what people think. It needs a lot of whisking which is painful to our hands. But when we make this in pressure cooker it saves time and also easy to make. Kill your fear and anxiety about making this delicate dish at home. Try this delicious, aromatic, flavourful and easy to make khandvi recipe. Follow the step-by-step picture recipe below and try this in your own kitchen. Proper measurements are very important for this recipe. 

INGREDIENTS:

1 Cup Besan / Gram Flour/ Chickpea Flour

1 tablespoon Ginger-Green Chilli Paste

¼ teaspoon Turmeric Powder

Salt as needed

2 Cups Buttermilk [see notes]

For Tempering:

3 teaspoon Oil

1 teaspoon Mustard Seeds

1 teaspoon Sesame Seeds

2-3 Dry Red Chillies/ Green Chillies

Few Curry Leaves

1/8 teaspoon Asafoetida

Other Ingredients for Garnishing:

1 tablespoon Grated Fresh Coconut

1 tablespoon Chopped Coriander

METHOD:

STEP 1 – In a mixing bowl, add sieved gram flour, turmeric powder, salt and ginger-green chilli paste and give a nice mix. Add buttermilk in it and mix well with the help of whisk.

Make a lump free and smooth flowing consistency batter. [see notes]

STEP 2 – Grease a back of a big thali / kitchen counter with oil. [see notes]Keep it aside.

STEP 3 – Add water to pressure cooker and keep it for heating on low flame.

STEP 4 – Add the batter in a bowl/ vessel and place it in pressure cooker. Pressure cook for 3 whistles on medium flame.

STEP 5 – Once the pressure releases, take the vessel out and give a nice mix.

STEP 6 – Immediately take a spoonful batter and spread on the greased thali / kitchen counter.

Allow it to cool for 5-10 minutes.[see notes]

STEP 7 – Now cut into 2 inch size and roll them tight making sure there are no cracks forming on khandvi.

  Arrange them in a serving plate.

STEP 8 – Make a tempering with the ingredients listed under title ‘For Tempering’. Pour it over the khandvi.  

STEP 9 – Furthermore, garnish the khandvi with chopped coriander and grated coconut and serve.

Serve khandvi with a hot cup of tea and enjoy.

NOTES:* Use sour buttermilk for this recipe. If using curd then take it in 1:1 proportion i.e. 1 cup curd and 1 cup water. Mix it and whisk it and then use it.

              *Batter should be very runny/ watery.

             *You can use aluminium sheet for spreading the batter instead of thali.

             *Don’t keep spaces, otherwise the khandvi usually breaks in those parts during rolling and does not look even.

             *As soon as you remove the vessel from pressure cooker, be fast here. You will have to work really quick. The batter thickens very quickly after cooling and when it cools down, it’s not easy to spread it.