Maharashtrian Style Khandvi
|Shredded coconut||1 Cup (16 tbs), frozen|
|Chopped coriander||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Yogurt||1 Cup (16 tbs)|
|Mustard seed||1 Teaspoon|
|Cumin seed||1 Teaspoon|
|Sesame seed||1 Teaspoon|
Grind ginger and green chillies coarsely in blender.
Add mixture of crushed green chilli and ginger in shredded coconut.
Add some chopped coriander leaves, salt and mix it. Stuffing is ready.
Surali vadi batter
Take 1 cup of besan and strain it through strainer which will help to avoid forming any lumps.
Add pinch of hing, tumeric powder, salt and mix it well.
Take 1 cup of yogurt and add a cup of water and mix this with besan mixture. Mix it well so that no lumps are formed.
Add this mixture into non stick pan, turn on heat to high and bring the mixture to boil
Once it comes to boil reduce heat to medium and cook it till mixture starts to loose the sides of pan.
Once mixture starts leaving sides of pan, turn off the heat.
Spread the mixture on dinner plate or aluminium foil evenly.
Once mixture cools down then take out edges of mixture.
Sprinkle stuffing mixture evenly on surali vadi mixture. Do not over stuff the mixture.
Lift the edges with the help of knife and start rolling surali vadi
For tempering, heat 1 tsp of oil. Once oil is heat then add mustard seeds, cumin seeds, curry leaves and sesame seeds.
Pour tempering over surali vadi.Sprinkle some coconut and coriander leaves over surali vadi
This wonderful Surali vadi is ready now
Calories 82 Calories from Fat 58
% Daily Value*
Total Fat 7 g10.5%
Saturated Fat 3.9 g19.4%
Trans Fat 0 g
Cholesterol 3.7 mg1.2%
Sodium 65.7 mg2.7%
Total Carbohydrates 4 g1.4%
Dietary Fiber 1.3 g5.2%
Sugars 2.2 g
Protein 2 g3.7%
Vitamin A 2.5% Vitamin C 16.6%
Calcium 5.3% Iron 5.7%
*Based on a 2000 Calorie diet