Gujarati Khandvi / Suralichya Wadya

Khandvi is a tasty Gujarati appetizer made of chickpea flour.  In Marathi these soft besan rolls are well known as Suralichya Wadya. 

Vegans can substitute curd with lemon juice.  Calorie conscious foodies can use buttermilk/taak/chaas instead of curds.

Ingredients:

Chickpea Flour/Gram Flour/Besan - 1/2 cup

Curds/Yogurt/Dahi - 1/4 cup

Green Chilli Paste - 1/2 tsp

Ginger Paste - 1/2 tsp

Turmeric/Haldi - 1/4 tsp

Jaggery or Sugar - 1/4 tsp

Salt

Cilantro/Coriander Leaves - few sprigs

Grated Coconut - 1 tsp

Mustard Seeds - 1/2 tsp

Asafoetida/Hing - 1/4 tsp (optional)

Oil

How to cook Gujarati Khandvi / Suralichya Wadya:

• Add besan, curds, green chilli paste, ginger paste, salt, sugar, turmeric and 1 cup water in a blender/mixer.  Grind/Blend till all the ingredients are mixed well and no lumps are seen.
• On a flat surface, spread aluminium foil before cooking.  You can use a flat tray or plate as well.
• Heat a thick bottom pan and pour the above batter.  Cook at low flame stirring continuously.  The thin batter will thicken to a smooth paste.
• Spread the cooked batter as thin as possible and evenly on the aluminium foil, roughly shaped like a rectangle.  Let it cool for 5 - 10 minutes.  Use a knife and make lengthwise cuts about 2 inches apart.  Roll each 2 inch wide strip tightly.  Khandvi rolls are ready.  Arrange these khandvi rolls in a serving plate.
• For tempering/tadka, heat 1 - 2 tsp oil in a small pan.  Add mustard seeds and asafoetida.  When mustard seeds pop, turn off the heat and pour this tadka over the khandvi rolls evenly.  Garnish with finely chopped cilantro leaves and grated coconut.