Suralichya vadya, in Marathi, or Khandvi, in Gujarati, is an extremely popular snack in Gujarat and Maharashtra. These bite-sized rolls of chickpea flour and yogurt are best when topped with fresh coriander and coconut. Follow these steps, and you may be surprised at how easy this dish is.
½ cup besan (chickpea flour)
½ cup curd (yogurt)
1 cup water
¾ to 1 teaspoon turmeric powder
½ teaspoon red chili powder
½ teaspoon salt
¼ teaspoon ginger paste or juice (optional)
¼ cup chopped coriander leaves (cilantro)
¼ cup fresh or dried coconut
1 teaspoon mustard seeds
¼ teaspoon hing (asafetida)
3 to 5 curry leaves (optional)
1 green chili, cut in big pieces (optional)
1 teaspoon sesame seeds (optional)
Grease the bottom of a cookie sheet with little oil and set aside; you’ll use it to spread the batter.
To prepare batter, add curd, water, salt, turmeric and red chili powder in a bowl and whisk together until there are no lumps. A sour yogurt is preferable for a more tangy flavor. If you’d like, add ginger or garlic to the batter at this time.
Now, cook this batter in a pot on medium heat for about 3 to 5 minutes, stirring continuously. As the batter thickens, remove the pot from the stove. It is ready to spread.
On your greased cookie sheet bottom or plate, spread the thickened batter into a thin layer using a flat spatula.
Sprinkle the layer with chopped coriander leaves and coconut and slice the batter into 2-inch-wide strips. Roll each strip gently and keep on a serving plate.
Finally, prepare tadka or seasoning. Heat oil in a small pan and add mustard seeds and hing. Once mustard seeds begin to pop, add curry leaves and green chilies and remove pan from heat. Pour this seasoning on the rolls, and serve.