Khandavi (Suralichi Wadi-as we call it in Marathi)

Well ...I dared to make it and I didn't find it hard at all expect when spreading the batter,you should do it quickly before batter gets cold and lumpy.If you have somebody to help you,that would be great.I cook alone,so such luck for me.I had to discard the last two spoonfuls.The rest came well as you can see and tasted so yummy. They make a wonderful snack.It's definitely worth the effort I say!    :-)


You will need:-

1 cup besan/gram flour

1 tsp salt

a pinch of turmeric

Small green chilly crushed

1 clove of garlic crushed ( I did not use )

1 cup buttermilk (sour )

1 cup water
1 tsp Sugar

For tadka:-

2-3 tbsp oil

1 tsp mustard seeds

1 tsp Turmeric Powder

1 tsp Asafoetida
1 tsp Sesame seeds ( I did not use )

prepare this tadka and keep it ready beforehand.

For garnishing:-

Shredded coconut

Finely chopped Coriander/ cilantro

This is how you do it:-

1. Mix besan, salt, sugar, turmeric and crushed chilly.
2. Mix water, sour buttermilk and all the mixture in the step 1 . Mix everything well so that no lumps are formed.
3. After everything gets mixed up well, place the mixture in a Non-Stick pan on the heat. Keep the heat medium flame for 7-8 minutes .
4. Stir everything continuously to avoid any lump formation while it is on the heat. Continuous stiring is the key here.  
5. Cover it with the lid with very low heat for about a minute. Mix again and repeat 2-3 times.
6. Now its time to spread the dough. Keep the greased plates ready. 
7. Keeping the pan on the stove top, take a little part of dough and spread it on to the baking pan with your hands. Try to spread it evenly, and in thin layers.
8. Similarly spread the rest of the dough on to the plates while the dough is hot. Once the dough gets cold, you won't be able to spread the dough. It's critical to spread when it's hot.

9. Once you coat every plate with the dough it's time to make 2-inch wide vertical lines on the spreaded dough, so that you can roll the wadi's.

10. Sprinkle the coriander and  shredded coconut on to the plates before you start rolling the wadi's 
11. Arrange them all nicely and top them off with extra coriander and coconut. Finish it off with tadka that you made and kept ready beforehand.