What is known as Khandvi in Gujarat, and Suralichi Wadi in Maharashtra, is an extremely popular Indian snack. Its like a savoury swiss-roll, made from chickpea flour,spices and sour buttermilk, then topped with a splash of coriander, coconut and sesame seeds. For most people who have only relished it in Snack shops, Khandvi seems to be a very tough recipe; actually, the traditional cook-top method did require monitoring and technique. But with this microwave-recipe, it is easy to make Khandvi whenever you want, and in practically half the original time. The key to making good Khandvi is the exact proportion of ingredients, and the final test which determines if the mixture is cooked or not! So all those of you who have been intimidated by this recipe before, read on and discover the easiest recipe for the best Khandvi, aka Suralichi Wadi ever!
I'm sending this platter of Khandvi to Ruth, who's hosting MM-Sensational Sides event this month.
1 cup besan (chickpea flour)
2.5 cup sour buttermilk
1/2 tsp turmeric powder
salt to taste
a pinch of asafoetida (hing)
1/4 cup grated coconut
1/4 cup fresh cilantro - chopped
2 small green chillies - chopped finely
2 tbsp oil
2 tsp mustard seeds
2 tsp sesame seeds
Prepare 4 medium-sized flat steel dinner plates (upside-down), or use a large pizza plate covered with aluminium foil. You can even use a large cutting board, wrapped with aluminium foil.
In a large microwave-safe bowl, whisk together the besan, buttermilk, turmeric, asafoetida and salt making sure there are no lumps. Cook the mixture by microwaving for 30-45 second spurts and stirring after each interval.
repeat this procedure for about 4-5 times. After the 4th time, check to see if the mixture appears to be thick enough. Then perform the Test to see if it's done.
Smear a small amount (teaspoonful) of the mixture on a steel plate and let it cool for a few seconds. Try rolling it off the surface. If it comes off easily and can be rolled, it is ready. If it sticks to the plate even after cooling, or breaks when you try to roll it, cook it for some more time.
Once done, evenly spread the mixture onto the upturned plates and spread it thinly, using a spatula. Let the mixture cool for 10 minutes or so.
Use a blunt knife to gently cut the sheet into 1 inch wide strips. Then gently roll each strip into a tight roll. Finish with all the rolls and arrange them in a serving bowl. Set in the refrigerator till its time to serve.
Meanwhile, take oil for tempering, add the mustard seeds to it and allow to splutter. Add the sesame seeds, cilantro and shredded coconut. Remove from heat and mix everything together.
Sprinkle this onto the Khandvi rolls and serve!
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