Wednesday, June 10, 2009

Suralichi Wadi

IngredientAdd Image
1 Cup besan (chickpea flour)
2.5 Cup buttermilk
0.5 tsp turmeric powder
salt to taste

Aluminium foil sheet

0.5 Cup grated coconut (fresh or frozen)0.5 Cup packed fined chopped fresh cilantro
1 tsp grated fresh ginger
2-3 green chillies, finely chopped (or to taste)
salt to taste

1-2 tsp oil2 tsp mustard seeds
pinch of asafoetida

1. In a bowl, combine all the ingredients for the filling and set aside.
2. Grease aluminium foil.
3. In a large microwave-safe bowl, whisk together the besan, buttermilk, turmeric and salt
making sure there are no lumps.

4.Cook the mixture by microwaving for 30-45 second spurts and stirring in between make sure each time no lumps are there. Mix well with hand blender if you find any lumps.
5. When the mixture appears to thicken into a paste. Cook it until it is can be rolled properly once smeared on a foil.
6. Spread portions of the cooked mixture onto the aluminium foil and spread it thinly, using a gentle using flat end spoon.

7.Let the mixture cool for 10 minutes or so. Then sprinkle the filling evenly on the surface

8. Use a knife to gently cut the sheet into strips (an inch wide). Then gently roll each strip into a tight roll.

9. Set the rolls on a platter.

10.Make the tempering by heating oil and spluttering mustard seeds and asafoetida in it. Pour the tempering evenly on the rolls.

11. Serve.

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