Khandvi (food)
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| Origin | |
|---|---|
| Place of origin | India |
| Region or state | Gujarat |
| Details | |
| Main ingredient(s) | Gram flour,curd (Anglo-Indian for yoghurt (Dahi)[1] |
Khandvi or Dahivadi is a savory snack in Gujarati cuisine.[2] It consists of yellowish, tightly rolled bite-sized pieces, and is primarily made of gram flour and curd (Anglo-Indian for yoghurt).
Khandvi is readily available across India, and is commonly eaten as an appetizer or snack. Many people choose to buy it from local shops rather than preparing it at home, though it is easy to make.
In other parts of India, this dish is also known as Suralichi vadi or Patuli.
Preparation
Khandvi is usually prepared from a batter of gram flour and yogurt seasoned with ginger paste, salt, water, turmeric, and sometimes green chillies. The batter is cooked down to a thick paste and then spread thinly on a flat surface.[3] The khandvis are then rolled up tightly into 2–3 cm (1 inch) pieces.[2] Khandvi is generally bite-size. It can also be seasoned with spices and condiments, such as grated cheese, chutney, or ketchup. It can be served hot or cold.
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References
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- ↑ https://books.google.co.in/books?id=H0xbfFkdk_UC&pg=PT36&dq=khandvi+curd&hl=en&sa=X&ved=0CBwQ6AEwAGoVChMIuLjl162tyAIVxFuOCh1gig9e#v=onepage&q=khandvi%20curd&f=false
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