SUJI ROLLS /STEAMED SUJI ROLLS/SUJI KHANDVI
How is suji roll or khandvi prepared, a variant of the well-known Gujarati snack? Although gram flour is the sole ingredient, the suji roll version primarily utilizes suji or semolina. Thin rava is the main ingredient, soaked in water and accompanied by various aromatics. These fantastically cooked suji Rolls are just a small part of an array of savory snacks that belong to the state of Gujarat in India.
To make these suji rolls, the batter consistency is kept runny, and the buttermilk-type consistency. A thin layer of batter is spread on a plate and then steamed to perfection. When this thin layer of batter is cooked and cooled down, strips are cut lengthwise and rolled down to make beautiful-looking suji khandvi
This suji Roll is a filling breakfast or a perfect savory snack to be enjoyed in the evening. These rolls indicate a unique culinary skill of Indian cuisine. The suji rolls are steamed into thin sheets that can be successfully cut and rolled to convert into a beautiful-looking snack. Green chilies, fresh coriander leaves, and red chilly flakes give these rolls a beautiful color combination to make them so addictive
Prep Time – 15 minutes
Cook Time – 10 minutes
Ready in – 35 minutes
Course – Breakfast/Evening snack
Cuisine – Indian (Gujarat)
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Suji /Rava/Samolina (thin) – 1 cup
• Besan/gram flour – 1 tbsp
• Dahi/Curd – 1/2 cup
• Water – 2 + 1 cups
• Fresh coriander leaves – 2 tbsp
• Salt – 1 tsp/To taste
• Red chilly flakes – 1 tsp/To taste
• Finely chopped green chillies – 1 no/To taste
● INGREDIENTS AND VESSELS FOR STEAMING
• Saucepan, kadahi, or a steamer
• Thali – 2 nos.
• Stand – 1 no
• Water – 1 cup
• Half a lemon to add to the water to prevent the vessel from blackening
● HOW TO MAKE SUJI ROLLS
1- Add 1 cup of suji to a grinder and grind by giving a few pulses. ☆ (I had thick suji, so I grinded it to thin. If you have the thin type, there is no need to grind it)
2- Add 1 tbsp besan/gram flour and give it a pulse or two so that the two flours mix well together
3- Next, add 1/2 cup of thick curd and combine all together by giving a few pulse
4- Next, add 2 cups of water and combine it by blending nicely
5- Transfer the batter to a mixing bowl and keep at rest for 10 minutes so that semolina absorbs the moisture
6- Now add salt, red chilly flakes, grated ginger, green chilies, and fresh coriander leaves to the batter and combine. ☆ Add half to 1 cup of water to bring it to a thin consistency
7- Next, keep a kadahi with water and lemon wedges on the flame. Place a greased thali on the stand. Allow the water to boil. (lemon wedges prevent the vessel from blackening)
8- Stir the batter nicely and spread 2 ladle full in the thali to make a thin layer. Cover the thali with a lid and keep the flame at medium
9- Check after 5 minutes and you will notice that the layer of batter is cooked. Remove thali from the kadahi with the help of a tong
*Place another greased thali on the stand repeating the above process for steaming
10- When the layer is cooled down, give 4-5 cuts lengthwise with a knife tip
11- Roll tightly the strips to make suji khandvi rolls *(plz keep the thickness of a roll to your choice)
12- Arrange the rolls on a serving dish and garnish with fresh coriander leaves and green chilly slices. Serve the tasty suji khandvi with chutneys of your choice
* You can give a tadka /tempering of a few seasonings like mustard seeds, sesame seeds, and coconut shavings
Enjoy Cooking 😊
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