Semolina Khandvi / Sooji Ki Khandvi (Gujarati Tea Time Snack)

 

          Khandvi is a traditional Gujarati snack that is served for breakfast or as a tea time snack. It is generally light, healthy and melt in the mouth rolls made of gram flour and yoghurt and tempered with few spices. Making it is a little time consuming as it involves a lot of stirring the batter till you get the desired consistency. However, the end result is simply delicious. 

           But in this recipe I gave a slight twist by making it with semolina and in a much easier method. It turns out absolutely yummy and worth a try. This not only saves time but is also hassle free. So treat your family and friends to Semolina Khandvi. Serve them with or without chutney for breakfast, snack or as a lunch box meal.  So check out an easy step by step pictorial recipe to prepare this melt-in-the-mouth delicacy.

• 1 cup semolina
• 2 tbsp. multi grain flour
• 1/2 cup yoghurt
• 1 + 1/4 cup water 
• 1 tsp. nigella seeds
• 1-2 green chilies, chopped
• 1/2 tsp. red chili flakes
• salt to taste
• 2 tbsp. coriander leaves, chopped
• 2-3 tbsp. idli podi 
• 3-4 tbsp. fresh grated coconut

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tbsp. white sesame seeds
• 1 sprig curry leaves, chopped

         Grind the semolina in a mixer grinder into a fine powder. Transfer to a bowl.

  

         Add multi grain flour, yoghurt, salt to taste, nigella seeds, chopped green chilies, chopped coriander leaves, red chili flakes and 1 & 1/4 cup water. Mix well to prepare a batter of pouring consistency. Cover and keep aside for 15 minutes. 

         Pour 1-2 ladleful of the batter into a greased steel plate / cake tin. Spread by rotating the plate. 

         In a kadai, bring some water to a boil. Place a stand over it and then arrange the steel plate on it. 

         Cover the kadai with a lid and steam on a medium flame for 3-4 minutes only. Allow it to cool. 

         Remove it carefully onto a plate and then sprinkle some idli podi and coconut uniformly over it. 

         Cut into 1" strips and then gently roll over tightly from one end to the other. Transfer the rolls to a plate. Make more rolls with the rest of the batter. 

          Heat oil in a pan and temper with mustard seeds. Allow it to splutter. Then add the curry leaves and sesame seeds. Switch off the flame and sauté for a few seconds. 

          Transfer the rolls / Khandvi into the pan and gently sauté them so that they are well coated with all the spices. 

           Arrange neatly on a serving plate and serve with green chutney and idli podi. 

Note - 

1.  Instead of the multi grain flour that I have used as a binding agent, you can add whole wheat flour or plain flour. 

2.  I have used Andhra special Nalla Karam Podi. However you can go ahead and add any other idli podi of your choice. 

          To the semolina, add multi grain flour, yoghurt, 

salt to taste, nigella seeds, chopped green chilies, chopped coriander leaves,

 red chili flakes and 1 & 1/4 cup water. Mix well to prepare a batter of pouring consistency.

Pour 1-2 ladleful of the batter into a greased steel plate / cake tin. Spread by rotating the plate. 

 In a kadai, bring some water to a boil. Place a stand over it & arrange the steel plate on it. Cover the kadai with a lid & steam on a medium flame for 3-4 minutes. Allow it to cool. 

                 Remove it carefully onto a plate.

             Sprinkle some idli podi and coconut uniformly over it. 

Cut into 1" strips & roll over tightly from one end to the other. Transfer the rolls to a plate. 

  Heat oil in a pan & temper with mustard seeds. Allow it to splutter. Then add the curry leaves & sesame seeds. Switch off the flame & sauté for a few seconds. 

Transfer the rolls / Khandvi into the pan & gently sauté them so that they are well coated with all the spices. 

Arrange neatly on a serving plate & serve with green chutney and idli podi.