- 3/4 cup Gram flour
- 1 tbsp Yellow split peas powder
- 1 cup yogurtbeaten
- 2 1/4 cup Waterlukewarm
- 1/4 tbsp turmeric
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp Chili paste
- 4 tbsp Vegetable Oil
- 1 tbsp white sesame seeds
- 1 1/2 tbsp mustard seeds
- 1 teaspoon Asafetida
- 5-7 leaves Curry leaves
- 1-2 Green Chilli
- 2 tbsp Scraped coconut
- 3 tbsp corianderfinely chopped
Khandvi, also known as Patuli, Dahivadi or Suralichi Vadi is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India. It consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt.
How to Make the Rolls:
- Take gram flour, yogurt, salt and turmeric in a bowl. Mix it well, so that it does not leave any lumps behind.
- In the mixture add water making it a smooth consistency. Then add ginger, garlic and chili paste.
- Stir the mixture for about one minute and then strain it out finely.
- Pour the batter in a pan and cook it on medium heat for approximately 8-10 minutes or until the batter becomes thick.
- Stir it continuously to avoid lump formation. (Time might vary depending on the thickness of the pan).
- Clean the countertop, grease it with oil and transfer the batter over it. Spread it nicely into a thin layer with the help of a spatula.
- Let it cool for about 3-4 minutes. Once cooled, place straight cuts of about 2”.
- Carefully roll each strip without breaking and transfer them to serving plate.
How to Make the Seasoning:
- Heat 4 tbsp of oil in a small tampering pan.
- Add mustard seeds and let it crack.
- Once mustard seeds are crackled, add curry leaves and green chili. Let it cook for 30-40 seconds.
- Add sesame seeds.
- Immediately pour the seasoning onto the rolls evenly.
- Garnish it with coconut and coriander.