Surali vadi

Maharashtrian version of a gujrathi dish ie. Khandvi. Easy to make and tasty too. surali vadi can serves as side dish, snacks or appetizer.

Ingredients:

For stuffing:

Coriander finely chopped 1/2 cup

Coconut grated 1/2 cup 

Green chili 4/5

Ginger small piece

Salt

For Batter:

Besan 1 cup

Butermilk sour 2 cups

Turmeric powder 1/2tsp

Asafetida 1/2tsp

Salt to taste

For Tempering:

Oil

Sesame seeds 1/2 tsp

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Curry leaves  4 to 5

Method:

Stuffing:

Grind ginger, green chilies coarsely in blender.

Add this mixture to grated coconut, then add salt and chopped coriander.

Mix all together.

Batter:

Take besan in bowl, add turmeric powder, asafetida, salt mix well and then add  sour buttermilk

Whisk well, avoid lump formation. 

Now, take nonstick pan and add batter to it, place pan on burner over high flame and allow to boil with continuous stirring. Then reduce the flame to medium and wait to cook completely.

Meanwhile  grease the plate with oil. 

Once mixture cooked completely spread the hot mixture on plate with the help of spatula to form a thin layer.

While spreading the mixture you need to be quick enough as if mixture gets cool, it will be difficult to spread it evenly to form a thin layer for making vadi.

Once spreading is done. Sprinkle little stuffing over it and cut them lengthwise and carefully roll them.

Vadi  is ready.

Tempering:

Heat the pan, add oil then add mustard seeds, cumin seeds, curry leaves, sesame seeds asafietida and pour this tempering on surali vadi and sprinkle some coconut and coarinder on it.

Surali vadi is ready to serve.