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 Mustard 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!
Cooking this in Microwave not only saves time but also is a simple no fuss recipe. The main technique is in spreading the batter over the plate. You have to spread it really thin and even otherwise the rolls will not be perfect. I have made it several times, still I could not make the perfect even rolls each time. So if you also face the same problem, do not bother. It doesnt effect the taste at all.
1 cup besan (bengal gram flour)
1 cup sour curds (dahi) mixed with 1 1/2 cups of water or 2 cups Buttermilk
2 to 3 drops of lemon juice
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
For the Tempering
a pinch of asafoetida (hing)
salt to taste
3 1/4 tsp oil
1 tsp mustard seeds ( rai / sarson)
5 to 6 curry leaves (kadi patta)
1/2 tsp finely chopped green chillies (optional)
1 tsp Sesame Seeds
For The Garnish
2 tbsp freshly grated coconut
2 tbsp finely chopped coriander (dhania)
Combine the Besan, buttermilk, ginger-garlic paste, lemon juice, salt and turmeric powder in a microwave safe bowl and whisk well so that no lumps remain. Microwave on high for 5 minutes.
Remove, mix well and microwave on high again for 3 more minutes. Again, remove, mix well and microwave again on high 2 more minutes.
Spread the cooked batter over a aluminium foil or back of a greased thali to a very thin circle, while its still hot. Take care not to make it uneven at certain places as its very common mistake to do. I have done it myself, many times. This will not spoil the taste though, just the finishing would not be perfect.
Cool and cut into strips of almost 3″ wide and roll them neatly. Take care while doing this as the rolls may break. If it does, that means the batter has not cooked properly. You can make a trial and error case, where you just spread a quarter of the batter in a Thali and then let it cool down. Roll them first and if it breaks in between, cook the batter a little more and repeat the process.
Heat the oil in small pan and add the musturd seeds. When seeds crackle, add the sesame seeds, curry leaves, Asafoetida and green chillies and saute for 10 seconds.
Spread them over the khandvi and garnish with coconut and coriander. Serve warm or at room temperature.
Linked to Breakfast Recipes event running @ Cooking for all seasons.