सुरळीची वडी | Suralichi Vadi in Pressure Cooker | Khandvi Recipe by madhurasrecipe

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Suralichi vadi.. This is also known as Khandvi in Gujarat. You may feel it is difficult to make. But actually, it is not. We are making it in pressure cooker. This is perfect tea time snack. Enjoy this delicate and yummy suralichi vadi.

Ingredients:
• 1 cup water
• 1 cup curd
• 1 cup Besan / Chickpea flour
• 1/2 tsp Turmeric powder
• Salt to taste
• 1/2 tsp Ginger green chilli paste
• Grated fresh Coconut (Optional)
• Finely chopped Coriander leaves
• 1 tbsp Oil
• Mustard seeds
• Cumin seeds
• A pinch of Asafoetida
• 3-4 chillies (Optional)

Method:
• Take water into a pot. 1 cup is in US cup measurement. It means 8 ounce.
• Add curd and beat it really good. We have to make buttermilk of
it.
• You can use 2 cups of buttermilk instead of curd.
• Add besan, turmeric powder, salt and ginger green chilli paste.
• Beat the mixture well. No lumps of besan should be left behind.
• Take pressure cooker. Put a dish at the bottom of it and 1” water
above it.
• Put the pot in the cooker and cook on medium heat until 3
whistles.
• Remember, we have to cook this on medium heat only. Do not
keep the heat on high.
• After 3 whistles, turn off the gas and let the batter be inside the
cooker for more 15-20 minutes.
• After 15-20 minutes, take the pot out of the cooker and beat the
mixture again well.
• The process after this should be quick.
• Take a shallow tray or any shallow dish.
• Grease it with oil and spread 1 big spoonful batter on the tray.
• Spread it evenly. The layer should be thin.
• When you have spread the batter on one side, flip the tray over.
• Grease the other side with oil and spread the batter on this side
as well.
• Let it cool down for about 7-8 minutes.
• Sprinkle fresh coconut and finely chopped coriander. You can skip
coconut if you don’t like.
• Cut the vadi with the help of knife or cutter. Lift the vadi from one
side and make nice roll of it.
• Transfer the vadi into a dish.
• For making tadka, heat up 1 tbsp oil in a tadka pan.
• Add mustard seeds and let them pop up.
• Add cumin seeds and let them sizzle up. Add asafoetida and
chillies. You can skip the chillies.
• Cover the tadka for just about a minute.
• Add tadka on suralichi vadi.
• Again garnish with fresh coconut and coriander.

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