Close to our house, there was a marwadi mithai shop, and they would always make the best khandvi (Suralichya Vadya in marathi). I remember, every weekend, it would be a ritual to get this for a snack, and i would give everyone else only 1 khandvi each and feast on the rest, myself!
I have always loved this snack and wondered how they could make it so beautifully thin, glossy AND tasty without putting any additives in the recipe.
Finally, when my mom-in-law saw my love for it, she taught me how to make it, and it's not difficult AT ALL! What a wonderfully simple and quick recipe! All you have to do it follow it exactly, and the khandvi would turn out great!
Happy Cooking!
I have always loved this snack and wondered how they could make it so beautifully thin, glossy AND tasty without putting any additives in the recipe.
Finally, when my mom-in-law saw my love for it, she taught me how to make it, and it's not difficult AT ALL! What a wonderfully simple and quick recipe! All you have to do it follow it exactly, and the khandvi would turn out great!
Happy Cooking!
PREP TIME TOTAL TIME SERVINGS | 25 - 30 Minutes 45 Minutes 4 - 5 |
INGREDIENTS Channa Flour Buttermilk Salt Turmeric Powder Hing Ginger - Green Chilli Paste Oil Mustard Seeds Sesame Seeds | QUANTITY 200 gms 500 ml to taste 1/2 tsp 1/4 tsp 1 tbsp 1.5 tbsp 2 tsp 2 tsp |
RECIPE
Sieve the flour to remove any lumps.
Make the buttermilk, and add ginger - green chilli paste, hing, turmeric powder and salt. Stir well.
Add the channa flour to this and whisk well to ensure no lumps are left.
Pour it in equal portions in 2 vessels. Cover them and pressure cook with quick 3-4 whistles.
Remove from the cooker, stir well, and without allowing it to cool down, spread it quickly onto a cleaned surface or behind large stainless steel plates.
While spreading out the contents of one vessel, make sure the other one is still kept covered (to avoid it form cooling down. If the batter cools down, it is very difficult to spread it smoothly)
While spreading out the contents of one vessel, make sure the other one is still kept covered (to avoid it form cooling down. If the batter cools down, it is very difficult to spread it smoothly)
Allow it to cool completely. Cut lengthwise and breadthwise, and roll them.
Garnish with a tadka made of sesame seeds, mustard seeds and hing.
Garnish with a tadka made of sesame seeds, mustard seeds and hing.