Tuesday, 17 February 2015

Khandvi - Suralichi vadi-Surali Vadi-Gujrati Authentic Khandvi Recipe

Preparation time- 45 minutes
Serving- 4
For Batter:
Gram flour-1 cup
Curd/Yoghurt-2 cup
Ginger and Green chilli paste-1 tbsp(1 inch ginger, 4 green chilli)
Turmeric powder-1/2 tsp
Salt to taste
For Tadka:
Cooking oil-1 tbsp
Curry leaves-10 to 12
Mustard seeds-1 tsp
For Garnish:
Grated fresh coconut
Sesame  seeds-1 tsp
Chopped coriander leaves
  • In a big bowl: add gram flour, curd, ginger, green chilli paste, turmeric powder and salt to taste.
  • Mix all properly, ensure that there are no lumps in the batter.
  • Turn on the heat and put a thick pan over it, let the pan heat.
  • Pour the batter into the pan and stir it continuously.
  • Cook first five minutes on low heat,  increase the heat and cook it for another five minutes on medium heat, keep stirring. 
  • Lower the heat and cook it for ten minutes on low heat, keep stirring. 
  • Meanwhile grease backside of two steel plates with oil and keep it aside. 
  • To test the batter consistency, put a little portion of cooked batter on the greased steel plate.
  • Spread it and leave it for 2-3 minutes. If it rolls properly then batter is ready.
  • Turn off the heat and stir the cooked batter.
  • Put one ladle(serving spoon) of batter on a grease plate immediately after turning off the heat. 
  • Spread the batter equally in all direction using flat spoon, spread it faster otherwise it will turn into lumps.
  • Leave it for 5-7 minutes, Cut using knife in straight line.
  • Roll it one by one in one direction, khandvi is ready for tadka. 
  • For tadka: heat a tadka spoon, add 1 tbsp cooking oil and let the oil heat. 
  • Add mustard seeds, add curry leaves and fry it for 20 seconds.
  • Turn off the heat and put the tadka over the khandvi. 
  • Garnish with sesame seeds, fresh coconut and coriander leaves. 
  • Ready to serve.

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