Suralichi Vadi (सुरळीची वडी)

Suralichi Vadi (सुरळीची वडी), also known as Khandvi (खांडवी) or Patuli (पातुळी) is a delicacy popular in Gujarat and Maharashtra and can be enjoyed and made on any occasion.


For Surali vadi –

  • 1 cup chick pea flour (बेसन)
  • 1 cup sour curd (दही)
  • 2 cups water
  • 1 teaspoon ginger paste
  • 1 teaspoon green chilli paste
  • 1 teaspoon turmeric powder (हळद / हलदी)
  • Salt to taste

For Tadka (फोडणी) –

  • 3 tbspoon cooking oil
  • 1/2 teaspoon mustard seeds (मोहरी / राई)
  • 1/2 teaspoon asafetida (हिंग)
  • 1/2 teaspoon turmeric powder

For Garnish –

  • 1/2 cup fresh grated coconut
  • 1/2 cup chopped coriander (कोथिंबीर)

This recipe is to be made very fast without losing any time, once the Surali batter is ready, so its recommended to lay on a table, 3-4 sheets of aluminium foil or steel Thali and a flat spatula ready before you start the cooking process

  1. Mix 1 cup chick pea flour, 1 cup sour dahi, 2 cups water, 1 teaspoon ginger, chilli paste, 1 teaspoon turmeric powder and add salt to your taste in a large bowlsuralichi_vadi_940_400_ingredients


  2. Mix well with a spoon/whisker till you get a smooth batter with no lumps suralichi_vadi_batter

  3. Pour the batter in a thick bottom pan, turn the heat on medium and start stirring continuously

  4. Keep stirring for a few minutes until the batter starts thickening and you see some bubbles popping up

  5. Once you start seeing popping bubbles, take a spoonful of batter and spread it very thin on the back-side of a small plate as shown in the figure below. You will use this small spread in order to figure out if your batter is ready. Check the small spread frequently to see if you are able to roll it with your fingers, if you are … then the batter is ready

  6. Take a flat spoonful of batter and spread it over the foil and make even thin layer. Follow the same process on all the foils till you use up all the batter. This process should be done very fast as once the unused batter cools, it cannot be spread

  7. Let it cool for 1-2 minutes on the foil, then cut 2 inch stripes with a knife taking care not to cut the foil

  8. Gently roll starting from the edges, lengthwise till you roll all the stripes. At the beginning rolling of the edge might be a bit difficult and lumpy, but that should be okay as once you get to the first few inches, it will roll easily. Arrange the rolls in a plate and now your Surali vadi is ready for garnishing

  9. In a small pan heat oil on medium heat and add asafetida and mustard seeds to make the Tadka. Put the Tadka with a spoon on the Surali Vadi. Garnish with fresh grated coconut and chopped coriander

Enjoy your Suralichi vadi !!

11 Comments on Suralichi Vadi (सुरळीची वडी)

  1. praneeta phadke // April 14, 2015 at 4:44 pm // Reply

    That looks really tempting!! I am really going to try it soon!!

  2. My favorite
    I will try soon and let you know

  3. My favorite dish.
    Very nice presentation, detail procedure for all recipes makes it very easy to follow. Keep it up Trupti, waiting for more recipes.

  4. Jyoti Nalawade // April 27, 2015 at 4:52 am // Reply


    • Thank you Jyoti. Please keep visiting.

      • Nice history for poha.. lol!! :DThats very sipmle and easy… I hated whenever my mom prepared it while I was growing up, after my marriage, have not even considered it as an option… he hee!! But, after reading your history, I’m getting a little desire to prepare it again!! 🙂

  5. Thank you
    it was perfect recipe.

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