Friday, 15 July 2016

Surali Wadi

Surali Wadi or Suralichi Vadi (सुरळीच्या वड्या) is also known as Khandvi in Northern India. Simply put, it's a rolled-up piece of cooked gram flour with aromatic tempering. The recipe is a popular appetiser for traditional wedding meals and family lunches or can be had as a snack by itself. As a kid, I would love to unravel the wadi into a long strip, and then eat it, dangling it in the air. This practice of course wasn't well received by everybody else sitting across the table!

Recipe for Surali Wadi
Makes ~ 40 Suralichya Wadya

For the Wadi:

Besan /Chickpea Flour/ Gram Flour80 gms (1 Part)
Water300 ml (4 Parts)
Dahi/ Yogurt150 gms (3/4th Part)
Ginger1/2" Piece
Turmeric Powder1/8 tsp
SaltTo Taste (1+1/4 to 1+1/2 tsp)

For the tempering:

Oil1 Tbsp
Mustard Seeds1/4 tsp
Asafoetida1/2 tsp
Coriander, ChoppedFor garnishing
Fresh Coconut, ScrappedFor garnishing

How to make Suralichi wadi:

1. Grease baking trays or metal plates (3 to 4 of approximately 11" diameter) and keep it ready to have the wadi mixture spread upon it. We will be coating both sides of the plate/tray beginning with the right side up, then flipping it over and coating the other side. So, make sure to grease both sides beforehand.

2. Wash the ginger and Green chillies.Peel the ginger and grind it along with chillies to make a fine paste.

3. In a bowl add the besan, yogurt, turmeric powder, ginger-chilli paste and salt.Whisk it well to make it lump free. Then add water and mix well.

4. In a thick bottomed pan, add the above besan mixture.Cook it over low to medium heat stirring continually. This will take some elbow grease but if you pause midway, the mixture will become lumpy, and that means having to start over! The mixture gradually begins to thicken. Keep cooking until the mixture starts to come off the sides of the pan. The process should take 12-15 minutes in it's entirety.

5. Once done, test the mixture. Spread a spoonful on one of the pre-greased plates and let it cool for about a minute or two. Then, with the help of a palette knife, peel one end and try rolling the cooled mix. If it forms a roll its done. If not, cook it a little longer. *Remember to stir the mixture on the pan regularly while testing it.
6. Once cooked to the desired consistency, it's the time to move fast. Take a ladle-full of this mixture and with the help of a large spoon or wati, roughly spread it. Hoping it has cooled a bit,(Since the mixture is very hot, so do be careful) use your fingers to further spread the mixture into a uniform thin film(~2mm thick). If the mixture cools down too much, it will be very difficult to spread. This may lead to poorly shaped or no suralichi wadi!

7. Let cool for about 10 minutes. Then, using a knife or a pizza wheel, cut the spread mixture into smaller strips. Curl each one of them into a roll. Keep aside.

8. In a small pan make the tempering. To do so, heat oil and add the mustard seeds. Once they pop, add the asafoetida and turn off the heat. Let cool.

9. Drizzle the wadis with the tempering. Garnish with chopped coriander and fresh scrapped coconut.

Owing to it's short shelf-life, especially in summers, these should be consumed within 10 to 12 hours of making.

This recipe will give ~550 calories.

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