In Maharashtra it is known as Suralichi wadi, In Gujrat it is known as Khandavi. It is one of my favourite snacking items. Just like any other Indian recipe, this one needs special efforts. After you are done making these delicious rolls, the clean up is a big task. But these yummy snack will make all the efforts worth. That's my promise!! Give it a try....:)
I wasn't very comfortable trying this recipe on my own, because it does require some skills. And now that my mom is here, I tried this one for the potluck we had last Friday in my community. As expected it was a big hit.
You will need:-
1 cup besan/gram flour
1 tbsp Maida/all purpose flour
1 tsp salt
a pinch of turmeric
Small green chilly crushed
1 clove of garlic crushed
3/4 cup buttermilk (sour)
2 cups water
2-3 tbsp oil
1 tsp mustard seeds
1 tsp Cumin seeds
1 tsp Asafoetida
prepare this tadka and keep it ready beforehand.
Finely chopped Coriander/ cilantro
This is how you do it:-
- Mix besan, maida, salt, turmeric crushed chilly and garlic.
- Mix water, sour buttermilk and all the mixture in the step 1. Mix everything well so that no lumps are formed.
- After everything gets mixed up well, place the mixture in a saute pan on the heat. Keep the heat low.
- Keep mixing everything continuously while it is on the heat. Continuous mixing is the key here.
- Keep mixing until it starts to come together as shown in the picture.
- Cover it with the lid with very low heat for about a minute. Mix again and repeat 2-3 times.
- Now its time to spread the dough. Keep the baking pans/steel plates ready. Spray them with non-stick cooking spray.
- Keeping the pan on the stove top, take a little part of dough and spread it on to the baking pan with your hands. Try to spread it evenly, and in thin layers.
- Similarly spread the rest of the dough on to the baking pans and steel plates while the dough is hot. Once the dough gets cold, you won't be able to spread the dough. It's critical to spread when it's hot.
- Once you coat every plate with the dough it's time to make vertical lines on the spreaded dough, so that you can roll the wadi's.
- Sprinkle the cilantro and the shredded coconut on to the plates before you start rolling the wadi's.
- Slowly start to roll the wadi's from one end. Cut it in middle if necessary to keep all wadi's of one size.
- Arrange them all nicely and top them off with extra cilantro and coconut. Finish it off with tadka that you made and kept ready beforehand.