Thursday, 6 January 2011

Surialachi Wadi / Khandvi

It was a busy December and before I realised it was the new year. Wishing you all a very happy 2011.
A few of us had a breakfast together this morning and one lady had made what she called Surliachi wadi..It was delicious and I indulged with more than 3 pieces of it.  it was yummy and after some browsing on the net got the recipe and the Gujarati name Khandvi.
I was always under the impression ( by seeing) that khandvi was a very difficult dish to make, but I got it right the first  attempt. I do not claim it as the best tasting but I am sure I will master it with more tries. 
here is the recipe for you.(how I made) . Then I realised I had missed the buttermilk. But I don't think it made any change to the dish .Girls loved it, so it is going to be a regular affair at my place now.



for the sheets:
One cup Besan /Chick pea flour
2 cups of water/buttermilk
a pinch of turmeric 
salt to taste.

for the filling:
grated coconut
chopped coriander
2tsp oil
a pinch of asafoetida/hing
one spoon finely chopped green chillies (optional)
1 tsp mustard seeds
few curry leaves

In a bowl sieve and mix the besan,salt and turmeric. Add half a glass of water and form a batter without lumps.
In a kadai, add the one and half cup of water some salt and turmeric for colour and let it come to a boil. then add the besan paste and keep stirring till the raw smell and taste are gone.
Take ladle ful of the cooked batter and spread thin layers on plates. Spread on as many as you can.

Let it cool for about 10 minutes.

 To make the tempering heat oil in a pan,when it is hot splutter the mustard seeds, add green chillies (optional),curry leaves and asafoetida.mix this with the grated coconut and coriander. Spread on the sheets which are cold now and then cut into thin strips. 

Slowly roll the strips and place them on the plate to be served.

The tempering is usually done later but I felt it gave a better taste to mix with the coconut.
Serve with Tomato Sauce or Mint Chutney. It is tasty even without the chutneys.

Points to note:
The layers can be very thin, they taste better when thin.
The filling can be avoided if you do not like coconut just add the tadka(tempering) of mustard and asafoetida.
Make this dish when you have time  , the besan needs constant stirring and can get burnt in the bottom. 

Caio till next time.