Wednesday, April 4, 2012

Suralichi wadi

I love Suralichi wadi.Thin layers of cooked chickpea flour stuffed with the mixture of coconut and cilantro is how I will describe it.It is fairly easy to make and finishes in no time!

Ingredients :

For the outer layer
1 cup of chickpea flour ( besan)
2 and half cups of buttermilk
3/4 tea spoon turmeric powder
1 tea spoon red chili powder
1/2 tea spoon asafoetida
1/2 tea spoon granulated sugar
salt to taste
1/2 tea spoon oil

For Filling
1/2 cup of grated coconut
1/4 cup of chopped cilantro

For Tempering
1 Tb Spoon oil
1 tea spoon mustard seeds
2-3 dried red chillies ( fresh green chillies would work too)
4-5 curry leaves

Method :

Mix the chickpea flour,buttermilk,sugar and spices together and make a smooth batter.Heat the skillet with a 1/2 tea spoon oil and add the prepared mixture into the skillet. Cook the mixture on medium heat, stirring every minute or so to prevent lumps. It requires about 10 minutes to cook. Pour little bit of mixture onto an non-greased  surface, spread it and let it cool for a few seconds. Try to remove the mixture in a shape of a roll. If it comes off as a roll, it is done. If it sticks to the surface, cook it for more time.
Once the mixture is cooked, divide the hot mixture onto 2 non greased plates. Spread the mixture while it is warm to form a very thin layer. Sprinkle the coconut and cilantro mixture onto the spread mixture. Cut the mixture into strips. Roll each strip into a shape of a roll and transfer it to serving plate.
   Heat the oil for tempering , add mustard seeds,curry leaves and chillis. pour the warm tempering onto the rolls.
Suralichi wadi is done!

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