Saturday, 15 November 2014

Khandavi - Surali vadi

This one is my Mom's specialty dish and I love it on any day any meal ;-) Many of my friends had been asking me for this recipe..but it took long time for me as I love eating Khandavi that mom made than making it by myself..So I was waiting for this pick to be taken :P
Well finally!!




Ingredients:
- 1 cup besan(gram flour)
- 1 cup butter milk (mildly sour)
- 2 cup water
(Use the same size cup measurement for gram flour, butter milk and water)
-salt per taste
- 2-3 tbsp oil
- 1 tbsp  mustard seeds
- 1/2 cup fresh grated coconut
- 1/2 cut freshly chopped coriander
- 5-6 curry leaves


Preparation:
1. Mix besan, butter milk and water and salt together. Make sure there are no lumps
2. Now in a heavy bottom pan or kadai keep this mix on medium flame for heating
3. keep stirring continuously so that lumps are not formed
4. The mix will start getting think around 3-4 minutes later..at this stage reduce the flame and cover the mix for 1-2 mins
5. Grease 3 big size plates with oil and keep aside (Number of plates you will need depends on how well you will spread the khandavi mix)
6. Open and mix well, with same stapula, try to drop a part of mix from a little height in the pan ..it should fall as a spread. If this stage, the mix is ready for spread. 
(If it too runny, its not ready and if too lumpy, its overcooked.)
8. Also to be more sure, spread a little mix in a small area of greased plate, wait it to cool and try separating it from plate gently..if it come out well, your mix is ready. If it sticks to plate, ccontinue to cook for another 1-2 min
7. If you mix is ready, when the it is still hot, start spreading in on the greased plates
Dont bother much about the texture that is visible. Final product will have soft finish only as the part that you are spreading will go inside 
8. Once all mix is spread, let it get cool to room temperature for few mins
9. Now cut the strips with knife and start rolling gently from one end to other.(Adjust size of strips as per choice of roll size)
 Assemble all rolls in one plate
10. Sprinkle grated coconut and chopped coriander on the surali vadi/khandavi rolls
11. In a small pan heat 2 tbsp oil, add mustard seeds and curry leaves. When hot only, spread the oil on the rolls

You surali vadi/khandavi is ready!!


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