Saturday, November 6, 2010

Surali Wadi

Surali wadi1

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).


Quickly spread the cooked mixture as thinly and evenly as possible on a flat surface. I find that a spatula works really well for spreading.

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.


Surali wadi2

4 Burps:

Supriya Nair said...

Thats a perfect surali wadi....love the pic...yummy!

Sanjeeta kk said...

These Khandavis look gorgeous and tempting. Lovely colors, delicate and mouth watering.

Raaga said...

I wish I had the guts to try this :) Looks perfect

TBC said...


Supriya- Thank you!


Sanjeeta kk- So glad you like it- it's now one of our favorite snacks.


Raaga- It's nice to see you! How have you been?
These wadis are actually pretty easy to make- a lot easier than you think it is! :)Just make sure you follow all of Nupur's tips.

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