Khandvi (Spicy Gram Flour Rollups)

- Submitted by Dahlia

(Surali Vadi, Suralichi Wadi, Spicy Gram Flour Rollups)

I had a major part of my schooling (almost 7 years) in Baroda in Gujarat. Those days were the best days of my life. Reminiscing those memories gives an extreme feel good factor. Gujarat is a culture rich state and the people of Gujarat are very warm, affectionate and extremely dignified. I just love the way how women are treated with great respect and dignity in every corner of the state. It is perhaps one of the fewest places in the country where women can walk safe even at 11 in the night.

Guajarati cuisine is an add on reason to fall in love with the place. Their dhokla, kaman, kachoris, mohandal, khakhra, thepla… (The list is endless) is just out of the world. Though Guajarati food is available now in almost every city in restaurants, the authentic taste can never be matched. One of my favorite item from the Guajarati cuisine is Khandvi, also known as Patuli or Dahivadi. In Maharashtra, this dish is also known as Suralichi vadi or patuli. It is commonly eaten as an appetizer or snack.

Preparation of this dish is easy in terms that only two ingredients namely gram flour and sour butter milk is required to make Khandvi. The method of preparation is not easy and requires some practice and patience. Since I love this dish quite a lot, I have tried many a times to get the perfect texture and visual appeal. This time it was a bang on perfect and hence I decided to share it with all of you. Khandvi also scores high in its nutritive value as it has the best combination of carbohydrates and protein. It is gluten free and is also high in its protein content. The steaming process also preserves the nutrient content and also consumes less amount of oil. The tempering of mustard seed and other spices added on top of the khandvi, apart from adding flavor and taste, also extracts the nutritional and medicinal benefits of the spices used. In all aspects Khandvi has all qualities of being one of the best appetizers in the Indian cuisine.

Recipe For Khandvi

Preparation Time : 10 minutes
Cooking Time : 30 minutes
Serves : 6

Ingredients

• Gram Flour (Besan) - 1 cup
• Yogurt - 1 cup
• Water - 1 cup
• Turmeric Powder - 1/8 tsp
• Asafoetida - pinch
• Ginger paste - 1/4 tsp
• Green chili paste - 1/4 tsp (optional) 

For Tempering & Garnishing

• Mustard Seeds - 1 tsp
• Sesame Seeds - 1 tsp
• Dry Red Chili - 1
• Oil - 2 tbsp
• Curry Leaves - 1 sprig
• Salt - to taste
• Grated Coconut - 1 tbsp (for garnish)
• Cilantro - for garnishing (finely chopped)

Method

1. Mix together the gram flour, ginger paste, green chili paste, turmeric powder, asafoetida and required salt.
2. Add the yogurt and water gradually while stirring continuously to make a smooth paste.
3. Transfer this to a pan and cook the mixture on medium low flame for about 10 minutes stirring continuously. (Note: There will be lot of splattering during the cooking process.)
4. After the besan mixture is completely cooked and it becomes like a smooth paste, switch off the flame.
5. Using a spatula take some of the mixture and spread it onto a smooth surface immediately. (It can be the back of a stainless steel plate, baking tray, cookie sheet or just an aluminium foil.) You need to be quick and spread while it is still hot.
6. Let it cool for about 5 minutes.
7. In the meantime heat a pan and make a seasoning of mustard seeds,sesame seeds, curry leaves and dry red chilly.
8. Sprinkle half of the seasoning over the mixture.
9. Cut into thin strips using a knife or a pizza cutter and roll up each strip into firm roll as shown in the picture.
10. Arrange the rolls in a serving dish, garnish with the remaining seasoning, finely chopped cilantro and grated coconut. Enjoy!!

Tips

• To check if the batter is properly cooked, spread a small amount of batter on a plate and leave for a minute to cool down. If it can be peeled out easily the batter is properly cooked.
• If sour butter milk is not available, add 2 teaspoons of lemon juice to the normal butter milk and sour butter milk is ready for use.

Variations

• An alternative method to spreading on a flat surface will be to press the cooked batter in a sev mould to make it like noodles and then add the tempering and garnishing. This also tastes heavenly.
• Also, instead of cooking on stove top, you can also cook the mixture in the microwave for 5 minutes stirring after every minute.

Serving Khandvi

• Khandvi can be served with either mint coriander chutney or sweeet tamarind-date chutney as an evening snack with tea or as a side dish for dinner. This snack is healthy and suitable for kids.

More Gujarathi Recipes

Khaman Dhokla	Methi Thepla	Shrikhand	Rotli (Phulka)
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Comment by Tamil Selvi
        I want to know that khandvi receipies i.e mixture are boiled in water or how it is cook
 
Reply :-
           I dint get your question Tamil.

Comment by Renu Poojary
        My folks lovd it... 
 
Reply :-
           Wow ! Thats so nice to hear.

Comment by Nanditha G on 08 December 2009 01:38AM
        Hi Dahlia,
Firstly, you have such an amazingly organized website! Kudos to you!
I tried the khandvi recipe today and I must say that the taste was perfect! I made a small error, i.e., I did not spread it thin enough, but I have learned :). Thanks for your painstaking efforts to give us your recipes.
Sincerely,
Nanditha.
 
Reply :-
           Thanks for all those encouraging words nandhita!!! Keep trying all the recipes.

Comment by NEETI GAKHAR on 27 August 2009 06:58AM
         I WANT NEW RECIPIES FOR MY SON AND MY HUSBAND.
 
Reply :-
          Hi Neeti, You can browse around and you'll find lots of recipes suitable for both your son and your hubby,

Comment by Niveditha Ramalingam on 02 July 2009 04:19AM
          I have this recipe stored in my bookmark for a loooooong time....but never tried out of fear of the meticulousness involved...looks drool worthy:))
 
Reply :-
          Do try it Nivi. Its not that difficult.