Surali Vadi Recipe (Maharashtrian Khandvi)
Surali vadi is a fine delicacy of Maharashtra. It is quite similar to 'Khandvi' of Gujarat. The outer cover that is made with gram flour and buttermilk has an attractive light yellow color, while the filling made with coconut and coriander leaves has a beautiful green-white color combination. If one of the ingredients, fresh buttermilk, is not available, you can blend yogurt with water and use it instead of buttermilk. Adding little turmeric to the outer cover gives it a dark yellow color, but I like the original light yellow color of the gram flour. So I have not added any turmeric. Getting the perfect consistency of the outer cover is the most crucial step. I am sure you will be able to master this trick with the easy video that I have included in this recipe. The rest is easy. Enjoy!
- Buttermilk (or yogurt) - 3/4th cup buttermilk or 1/2 cup yogurt blended with 1/4 cup water
- Gram flour (besan) - 1 cup
- Oil - 2 tbsp
- Mustard seeds - 3 tsp
- Aasafoetida (Hing) - 1/2 tsp
- Fresh grated coconut - 1 cup
- Coriander / Cilantro leaves - 1/2 cup finely chopped
- Salt - To taste
- Green chilies - To taste
- Turmeric Powder (Optional) - 1/4 tsp
For the cover :
- In a pot, take 2 cups of water. Add 3/4th cup buttermilk, and salt to taste.
- To it, add 1 cup gram flour (besan) and mix well with hands into a smooth liquid with no lumps.
- Keep the pot on a low flame and stir continuously.
- In about 8-10 minutes, the batter starts thickening. With a big spoon, pick up some of the batter and try pouring it out. The batter should stretch out but still keep clinging to the spoon without falling. When this happens, the batter is ready and has attained the right consistency. Now turn off the gas.
- Take about 2 tablespoons of this mixture and place in the center of a clean big plate. With the back of a spoon, using circular outwards motion, quickly spread the batter into a big thin circle (few mm thick), with a spoon, just like when making a Dosa. Keep the circle slightly thicker at the edges (that will make lifting it up easy, when rolling).
- Repeat with the rest of the batter on more plates.You will need about 6-7 dinner-size plates for this. Finish spreading the entire batter quickly on all the plates before it cools.
- Now keep all the plates aside for complete cooling.For the filling :
- In a pan, heat 2 tbsp oil and add 3 tsp mustard seeds. When they crackle, add 1/2 tsp hing (asafoetida) and turn off the gas.
- Allow this seasoning to cool.
- In a separate vessel, mix 1 cup fresh grated coconut and 1/2 cup finely chopped coriander. Add salt and crushed green chilies to taste.
Procedure for rolling :
- Spread the oil seasoning evenly on the cooled batter that was spread out on the plates.
- Add a single layer of the coconut-coriander mixture on top.
- Now carefully lifting the cooled batter from its edge (you can use a butter knife to gently lift at the edge), roll into a cylinder.
- Cut the rolls into about 2" pieces and serve.