This is my second post of Khandvi in the space.First time I prepared Santoshi's version and this time I adapted the recipe from Rak's Kitchen.Rak's Kitchen is one of my favourite blog and what I like about the blog is her stepwise pictures and detailed recipe with extra tips.I prepared this last Friday in three batches.What I suggest to you dear readers is even if you want more quantity don't double the ingredients for this dish atleast especially if your beginners in the making of Khandvi.
I gained confidence to prepare this dish last year and have been preparing it since a year,even otherwise I don't double the ingredients but prepare it in batches with the measurements given for the better result ofcourse.It is individual's choice depending on how you can manage it.One needs to be very quick to spread the batter as it thickens very fast.
I first tasted this dish in Mumbai on my daughter's first birthday . My sister in law had arranged the party and had ordered tasty Maharastrian and Gujarathi dishes along with the North Indian dish in the menu.She had introduced me with the name "Surali Vadi " or "Suralichi Wadi" .For several years I was thinking this was a Maharashtrian snack since the name sounded so......I thank her for introducing me to this awesome dish.I had tried several times which was a disaster and had totally given up...I thank Santoshi for my first push and guiding me....I slightly modified the recipe from the original one.For my version refer here.
Recipe adapted from: Rak's Kitchen
Ingredients for the batter:
Besan/Chickpea flour-1/2 cup
Asafoetida powder-2 generous
Green chilly-1 chopped finely
Coriander leaves-2 tbsp,chopped
- Mix all the ingredients mentioned
- Remove lumps if any.
- I use a manual whip to mix the
- Keep a flat spatula,2-3 big flat
plates or thali (bottom side facing) ready.
- Keep the batter on low flame and
keep stirring it continously.
- It is better not to take a break
while doing this procedure.
- It will take around 7-8 minutes for the
batter to thicken and leave the side of the pan.
- Once you feel it is done take a
small plate,apply ¼ tsp or less batter
to the plate and leave it for a second.
- If it peels easily,not sticky and
battery,it is ready to be spread.
- Without wasting anytime add a
ladle of batter to the plate and spread it with a clean and flat spatula as
fast you can.
- Repeat the procedure with the
remaining batter with fast action.
- You may also do this on a clean
- Wait for 5 minutes to cool.
- Draw lines into strips vertically
with a knife.
- If the strips are lengthy,give
one horizontal cut at the centre that is divide the strips into half.
- With the tip of your finger and thumb roll
- Arrange it on a plate neatly.
- Heat oil,splutter mustard seeds,add green chillies and hing.
- Season it over Khandvi evenly.
- Garnish with grated coconut and coriander leaves.
- Relish it with green chutney or just like that.