This is one snack that is beloved to both Gujaratis and Maharashtrians. The Gujaratis call it Khandvi while its famous as Surali wadi in Maharashtra. Its easy to make once you get the technique and it looks brilliant on any menu. Especially if what you looking for is traditional and fancy.

What you need:

1 cup gram flour

2 cups water

1 cup butter milk

1 tsp turmeric powder

1tsp hing (asafoetida)

Salt to taste

Garnish :- 1 tsp mustard seed

1/2 cup choped corriander

1/2 cup grated coconut

2 finely chooped green chillies

Procedure:

Intially, mix the gram flour water and buttermilk together making sure that the gram flour doesnt form any lumps. Add turmeric, hing and salt in this mixture. Mix the mixture till its a runny liquid wihtout any lumps.

Start cooking this mixture in a non stick pan on a low flame. Stir it continuosly so that it doesnt stick or form lumps. In about three minutes it becomes a gluey paste and becomes turmeric yellow.

The key to this recipe is the paste consistency. Try sticking a spoon upright right in the centre of this paste.  If the spoon stands erect for few seconds that means this is a good enough consistency. To be absolutely certain, use a spatula to smear a thin layer of this paste on a clean dry counter. (Do not use any grease or oil on the counter) If you do not have a big enough counter, try using the back side of flat bottomed pans or plates. Let the paste cool off a bit and then try turning the edges inwards to form a roll. If the consistency is right, it can be easily rolled inwards without sticking to the counter or becoming gooey. You might have to try this test a few times to finally reach the right consistency.

Once you realize that the paste can be rolled cleanly, take the paste of the flame and pour the entire mixture on the counter and spread it evenly on the counter using a spatula. Once this layer is spread over the counter, using a blunt knife make markings on the layer of strips of 1.5 inch wide and about 6 inches long.

Now spread the grated coconut, chopped corriander, chopped chillies all over the counter so that the strips are covered with a generous amount of this garnish.

Make the tadka using hot oil, turmeric powder, mustard seeds and hing. Pour this all over the counter. 

Now let it sit for a minute to cool and then start rolling the strips into sushi-looking rolls.

And voila, pop one in your mouth and go hymmmm.