Khandvi/ Surali chya Vadya/Stuffed Khandvi

Khandvi/ Surali chya Vadya/Stuffed Khandvi

By Harshada
  • Serves: 2 - 3
  • Prep Time: 5 Minute
  • Cooking: 10 Minute
  • Calories:

I grew up relishing Khandvi from our neighbouring Gujarati Farsan Shop. As a kid, I had a weakness for Indian sweets and snacks(that explained that plumpness that I still have retained),and my Mom got me my favourites to reward me for good grades at school. Khandvi was my favourite, and I believed like most of packed farsan items,Khandvi cannot be made at home. I loved the shiny yellow look and the subtle tempering , and most importantly, the tangy taste and succulent texture! I never could eat a heartful of this snack,since it was divided equally amongst all us siblings! Growing up, I finally found a way to relish this snack mouthful, heartful..and of course”Pet Full”…by making it myself at home! I learned this recipe from my sister-in-law and along with the recipe,I learnt a new name too”Surali Chya Vadya”, that’s what it’s called in Marathi. Making a perfect Khandvi is an art. It comes by experience and instinct. So apart from the proportions, its equally important to be patient whilst cooking the mixture, and getting the consistency and time that’s just right to spread the batter. We have stuffed our Khandvi with fresh grated coconut and Coriander, but then you can give wings to your creativity and pop in some sev or farsans, cheese or paneer or any toppings and stuffings of your choice. But take care not to overstuff ,else you might have a tough time rolling your Khandvis.



  1. Slowly add buttermilk to besan,whisking together to remove any lumps. Pour the buttermilk completely and mix in turmeric powder,salt and green chilli ginger paste.
  2. Slowly add buttermilk to besan,whisking together to remove any lumps. Pour the buttermilk completely and mix in turmeric powder,salt and green chilli ginger paste.
  3. Place the mixture in a non stick kadhai over medium heat. Keep stirring with a wooden spoon to avoid lumps. The mixture will start thickening slowly. Do not increase the heat. The recipe calls for gentle cooking, too much of heat will make the mixtur
  4. Continue cooking to a pasty mixture, garthering the paste stuck at the sides. After 5-8 mins,the mixture will start getting together, and slowly leaving the sides(though it might not be visible for beginners).
  5. To test if the batter is ready to spread, spread a small portion of batter over inverted steel thalis or plates. Wait for 3 mins and using a knife,try to fold it and roll it away from the plate. If the mixture is still sticky and seperates,you still
  6. Grease inverted thalis or plates or a plain and clean kitchen work top with some oil. Using a flat wooden spoon,spread evenly the batter over the greased tops. Use up the batter quickly,else it ll solidify and set in the kadhai itself.
  7. Cool the spread khandvi. Sprinkle fresh grated coconut and chopped coriander over the spread cooled khandvi. Using a sharp knife,put long strip cuts, about 1 inch thick. Start folding the edges,trying to roll using fingertips.
  8. Roll the khandvis and place them in a plate. Heat oil and add mustard,hing and chopped green chilli. Once the mustard pops, pour the tempering evenly over the khandvis. garnish with some more coconut and coriander and serve.

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