Khanvadi is a popular Gujrati delicacy and google is kind enough to tell me that it is called Suralichi Wadi in Maharashtra. When I enjoyed it first time at a snack shop, it looked like a very tough recipe to me, due to its spiral look. When I tried the traditional recipe it was very time taking but the microwave version is too easy. Now I make it any time without much effort
Besan -1/2 cup
Yogurt - 1/2 cup
Water 1 1/2 cup
Turmeric pd - 1/4 tsp
Salt - 3/4 tsp
Cornstarch - 1 tbsp
Hing - a big pinch
Red chilli pd - 1/2 tsp
coriender leaves finely chopped
Grated coconut - 1/2 cup
Sugar - 1 tsp
For Tempering :
Oil - 2 tbsp
Hing a big punch
Mustard seeds - 2tsp
In a large microwave safe bowl, boil the water. In another microwave safe bowl mix besan, cornstarch, hing, turmeric pd, salt, red chilli powder and yogurt. Add little water and make a smooth paste. Be sure that there is no lump in the paste. Add the boiled water to this paste. Mix well. Cook uncover in microwave for 2 mins.
Remove from microwave and stir to break up any lumps. Microwave again for 2 mins. Use whisk to blend well.
Spread the batter on the back of the baking sheet and with a flat spatula spread it thin. Once the baking sheet is full use another baking sheet. Repeat this process untill the batter is thinly spread. You can lay aluminum sheet on a flat surface and spread the batter on that too. Spreading the batter should be done fast before solidifying the batter. Let the batter rest for 5 mins. Cut it into 1 to 1 1/2 inch strips with a knife.
Heat oil in a small pan, add mustard seed and let them pop. Add hing. Spread this tempering on the already spreaded paste. In another bowl mix all the ingredients listed under stuffing. Sprinkle this mixture in the middle of khandavi.
Gently lift the edge and roll the strip into a tight roll. Repeat rolling and placing rolls on the platter.
Now the platter is ready to serve.