Introduction:
Surali vadi is nothing but Maharashtrian version of Khandvi. Its great snacks that can be prepared quickly and is good appetezier for parties or pot lucks. So try out this wonderful recipe!!!
Preparation time : 20 mins
Cooking time : 20 mins
Serves : 4
Cooking time : 20 mins
Serves : 4
Ingredients:
- 1" piece of Ginger
- 3 Green chilies
- 1 Cup of frozen shredded coconut
- Chopped Coriander leaves
- Salt to taste
- 1 cup of gram flour or besan
- Pinch of Hing or Asafetida
- 1/2 tsp turmeric powder
- 1 cup of yogurt
- Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- Curry leaves
- 1 tsp Sesame seeds
Method
Stuffing
- Grind ginger and green chillies coarsely in blender.
- Add mixture of crushed green chilli and ginger in shredded coconut.
- Add some chopped coriander leaves, salt and mix it. Stuffing is ready.
Surali vadi batter
- Take 1 cup of besan and strain it through strainer which will help to avoid forming any lumps.
- Add pinch of hing, tumeric powder, salt and mix it well.
- Take 1 cup of yogurt and add a cup of water and mix this with besan mixture. Mix it well so that no lumps are formed.
- Add this mixture into non stick pan, turn on heat to high and bring the mixture to boil
- Once it comes to boil reduce heat to medium and cook it till mixture starts to loose the sides of pan.
- Once mixture starts leaving sides of pan, turn off the heat.
- Spread the mixture on dinner plate or aluminium foil evenly.
- Once mixture cools down then take out edges of mixture.
- Sprinkle stuffing mixture evenly on surali vadi mixture. Do not over stuff the mixture.
- Lift the edges with the help of knife and start rolling surali vadi
- For tempering, heat 1 tsp of oil. Once oil is heat then add mustard seeds, cumin seeds, curry leaves and sesame seeds.
- Pour tempering over surali vadi.Sprinkle some coconut and coriander leaves over surali vadi
- This wonderful Surali vadi is ready now
Tips:
- Use of strainer will help to reduce forming of lumps
- Keep on stirring continuously while mixture is boiling in pan.
