Khandvi (in Gujarati) or Surali Chya Vadya (in Marathi) is a famous Western Indian dish. It is similar to rolled pasta made from chickpea flour. It is savoured as a snack or as a starter and is extremely popular in Gujarat and Northwestern Maharashtra.
The traditional recipe is somewhat modified below:
- 1/2 Cup besan (gram flour)
- 1 cup buttermilk (light variety if available, otherwise dilute with a 4 tablespoons of water)
- A teaspoon of ground ginger
- 1/2 teaspoon of turmeric (more if you like/want)
- 1/2 teaspoon of red chilli powder (can be more, or less)
- Salt to taste
- 1 1/2 teaspoons of mustard seeds
- 1 teaspoon of sesame seeds
- 15-20 curry leaves
- One very finely diced Jalapeño
- 1-2 tablespoons of grated coconut
- Make batter with ingredients as identified above..and ensure there are no lumps. Use a whisk to mix well.
- Heat a wok to medium high and put a 2-3 teaspoons of oil.
- Add the batter to the wok, and keep stirring constantly for 7-8 minutes till the batter is cooked - becomes more like a dough, and all the liquid has evaporated.
- Take a ladle full of what has now become dough on a cookie sheet with foil and using a spatula, spread it so that it is very thin - thinner than a crepe. Set aside