I make Suralichi Wadi, a popular Maharashtrian snack, also called Khandvi in Gujarat, very often following this recipe from One Hot Stove . Over time, I’ve made a couple of minor changes to the original recipe.
Here’s what I do:
I cook the besan-buttermilk mixture on the stove top- I’d used the microwave for this the very first time, but I find that the stovetop method works better for me.
I like to add a few finely chopped green chillies (or red chilli flakes), some ginger paste and a handful of finely chopped coriander leaves to the mixture while it’s cooking.
I spread the cooked mixture on a few sheets of aluminum foil - makes clean-up so very easy!
In a saucepan, mix together 1 cup chickpea flour (besan), 1 ½ cups buttermilk, chopped green chillies, ginger paste, chopped coriander leaves, salt and a pinch of turmeric. Whisk together to get a smooth and lump-free mixture. Cook on low heat whisking constantly to keep it smooth. The mixture will thicken as it cooks. Cook till done (this usually takes me 5-10 minutes).
While the mixture’s cooling, prepare the tempering. Heat oil in a small pan and add mustard seeds and asafoetida. Pour the tempering all over the surface and also sprinkle grated coconut and fresh coriander leaves.
Cut into thin strips and roll.