Suralichi Wadi is an authentic Maharashtrian recipe, thought by many to be tedious and time consuming. It is anything but! Believe me when I say all you need is to follow the exact proportions and timing, you will never go wrong. Gujaratis call it Khandvi and it is commonly sold in farsan shops as their fast-selling item. So here goes… read on to see how easy it actually is.
- Prep Time
- Cook Time
- 3-4 portions
- Difficulty Level Moderate
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- 1/2 cup besan/chickpea flour
- 1/2 cup curd
- 1 cup water
- 1 green chilli
- 1/2 inch ginger
- 1 tsp sugar
- salt to taste
- For tadka - 2 tbsp oil, 1 tsp mustard seeds, 1 tsp sesame seeds.
- For garnish - 1/2 cup cut coriander and grated coconut
- In a mixie, add all the above ingredients and grind together to make a smooth paste.
- Now empty this paste into a non-stick kadhai and cook on a medium flame for 5-6 minutes, stirring continuously. Take care to see that no lumps form. Also take care to see that it doesn't overcook, the consistency should be just right.
- Now take a flat tray or an upside down thali/dish. Take a spoonful on mixture and spread it all over the surface as thinly as you can. This process has to be done fast before the mixture can dry up.
- Repeat on 3-4 trays till all the mixture is over. Let it cool for 10-15 minutes.
- In the meanwhile make a tadka of mustard seeds and sesame seeds in hot oil.
- Now take the cooled thali, and using a sharp knife, cut into vertical strips. Each strip should be around 1 inch wide. Repeat for all thalis.
- Carefully roll each strip from top to bottom into a delicate roll. Arrange all the rolls on a plate.
- Sprinkle all the rolls generously with the cut coriander and grated coconut.
- Pour the tadka with a spoon over the rolls. Enjoy. These are finished off in no time!
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