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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
Curds-1/2 cup
Water-3/4 cup
Turmeric powder-a pinch
Asafoetida powder-2 generous pinches
Salt- to taste

Ingredients to season:
Oil-1/2 tsp
Mustard seeds-1 tsp
Green chilly-1 chopped finely
Hing-a pinch

To garnish:
Coconut- 1 tbsp grated
Coriander leaves-2 tbsp,chopped finely

  1. Mix all the ingredients mentioned under batter.
  2. Remove lumps if any.
  3. I use a manual whip to mix the batter.
  4. Keep a flat spatula,2-3 big flat plates or thali  (bottom side facing) ready.
  5. Keep the batter on low flame and keep stirring it continously.
  6. It is better not to take a break while doing this procedure.
  7. It will take around 7-8 minutes for the batter to thicken and leave the side of the pan.
  8. 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.
  9. If it peels easily,not sticky and battery,it is ready to  be spread.
  10. Without wasting anytime add a ladle of batter to the plate and spread it with a clean and flat spatula as fast you can.
  11. Repeat the procedure with the remaining batter with fast action.
  12. You may also do this on a clean platform.
  13. Wait for 5 minutes to cool.
  14. Draw lines into strips vertically with a knife.
  15. If the strips are lengthy,give one horizontal cut at the centre that is divide the strips into half.
  16. With the tip of your finger and thumb roll it gently. 
  17. Arrange it on a plate neatly.
  18. Heat oil,splutter mustard seeds,add green chillies and hing.
  19. Season it over Khandvi evenly.
  20. Garnish with grated coconut and coriander leaves.
  21. Relish it with green chutney or just like that.

About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

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