West Indian Recipes

Suralichi Vadi – A Bliss-Roll Recipe from Gujarati Kitchen

Old Chennai or the North Chennai is known for the Gujarati and Marwari Food. More than a lakh of migrant families from western India had settled here decades ago. Some of the restaurants and food stalls owned by them serve the best and figure licking Gujarati food in the city. Especially when you walk on the streets of Broadway during the evenings, you would find the best sandwiches, pakoras, dhokla, and khandvi. Among all those Khandvi is the most favourite snack food of mine.

Picture of Suralichi Vadi, A Popular Rolled Snack Food from Gujarat, Stuffed with Coconut and Coriander

Khandvi is a rolled pancake prepared with Bengal gram flour and curd, native to Gujarat. Suralichi Vadi or Suralichya Vadya is just the another version of Khandvi, stuffed and garnished with finely chopped coriander and shredded coconut. An easy and healthy tummy filling snack, to make only with a few ingredients. Khandvi can be served with coriander chutney as breakfast or dinner, but actually, the stuffed ones can be eaten as it is. Let’s see how to make Stuffed Khandvi.

Suralichi Vadi

Suralichi Vadi – A Bliss-Roll Recipe from Gujarati Kitchen Suralichi Vadi – A Bliss-Roll Recipe from Gujarati Kitchen Print This
Serves: 04 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Bengal Gram Flour - 200 gm
  • Set Curd - 200 gm
  • Water - 400 ml
  • Green Chilli & Ginger Paste - 01 tablespoon
  • Turmeric Powder - 0.5 tablespoon
  • Salt - 01 tablespoon
  • Grated Coconut - 75 gm
  • Ghee - As Required
  • White Sesame Seeds - 0.5 tablespoon
  • Mustard Seeds - 0.5 tablespoon
  • Curry Leaves - A Few
  • Coriander Leaves - Handful

Instructions

  1. To prepare the batter, add gram flour, green chilli & ginger paste, turmeric powder, and salt in a large bowl. Mix it well.
  2. In another bowl add curd & water. Beat it well and add it to the flour mix.
  3. Using a whisk beat it well and make sure there are no lumps in the batter.
  4. Heat a pan and cook the batter on low flame until it becomes very thick.
  5. Apply little ghee on the bottom of a large plate and spread the mix as thin as possible on the plate.
  6. Once it has set cut it into strips of 2 inches and sprinkle grated coconut & finely chopped coriander leaves on it.
  7. Roll it tightly and arrange it in a plate or dish.
  8. In another pan heat 02 tablespoons of ghee and add mustard seeds. Add few curry leaves, & sesame seeds when mustard seeds begin to sputter and pour it over the Khandvi.
  9. Garnish it with little grated coconut and serve them hot with coriander or coconut chutney.

Notes

The cooked khandvi mix should be spread on the plate immediately. Instead of ghee, vegetable oil can also be used.

2 comments

Madhurima Chowdhury 20th February 2019 at 4:09 am

Sp well explained Sathis 🙂 Love the picture too!

Reply
Sathiskumar Shanmugam 23rd February 2019 at 7:03 pm

Thank you so much Madhu! 🙂

Reply

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