Suralichi Wadi

Suralichi Vadi aka khandvi is like state of origin rugby in Australia. Instead of NSW fighting against QLD where the footy was originated, the Maharashtrians fight against the Gujarati's about the origin of this dish. Making the dough is the most tricky part of this dish. Once you perfect the dough, it should be a cruise afterwords. At the end this one is worth all the efforts.

Preparation time: 5 mins

Cooking time: 15 mins

Dough Ingredients:

1 cup besan/gram flour

300 ml butter milk

1 teaspoon of turmeric

salt

Mix the butter milk, besan and turmeric in a pan and heat it while stirring. Avoid forming clots and break the clots if you see them. Add some salt and constantly stir the dough until it becomes thick.

Test the consistency of the dough by spreading a small amount on a steel or glass plate. Let it cool down and using your finger try rolling it up in a roll. If it rolls up easily that means it is done but if it is sticky, cook it further until it starts rolling. Do this test as many times as you want until the dough is cooked.

Once the dough is cooked then divide it in three equal parts and spread it on the steel or glass plate using a flat bottom cup. Spread it evenly on the plates and set it aside to cool.

Stuffing Ingredients:

1 cup freshly grated coconut

1 cup chopped coriander

2 green chillies

1 teaspoon of sugar

1/2 juice of lemon

Meanwhile, in a blender dry blend the coconut, coriander, green chillies, salt and sugar. Squeeze half a lemon into the mixture and mix well. Divide this mixture in three equal parts and spread it on the plates.

Tadaka/Tempering Ingredients:

1 teaspoon of mustard seeds

3 tablespoon cooking oil

1 teaspoon hing/asafoetida

In a small pan heat the oil and add the mustard seeds and hing. Once the mustard seeds start popping turn the heat off and set aside to cool. Spread this cooled tadka on the plates.

Using a knife slice the dough on the plates about inch apart to make them bit size. Start rolling them up one by one. Make sure you roll them tightly while keeping the stuffing of coconut and coriander within the rolls and careful not to break them.

Enjoy this with a hot cup of tea as an evening snack.