Surlichya vadya
Ingredients
1 cup gram flour (besan), 3/4 cups buttermilk, 1 tsp all purpose flour, 1 tsp turmeric powder, 1/4 tsp asafoetida, 2 cups water, green chili paste,(optional) grated coconut, chopped coriander leaves salt to taste For tempering: some oil, mustard seeds, 1 tsp asafoetida
Method 1. Mix besan, all purpose flour, turmeric powder, asafoetida, salt, buttermilk and water. Pass through a strainer to remove lumps. 2. Make thalis(flat plates) ready. 3. Cook the mixture of besan and other ingredients on low to medium flame. Keep stirring to avoid lumps. When the batter is cooked i.e when it starts thickening, cover and cook on low flame for a minute. Remove the lid, stir and again cover for a minute. If lifted by spatula, it should fall in thick ribbons. This means the batter is ready to spread. 4. Spread the hot batter on the ungreased plate. Try to spread as thin as possible on both surfaces of all the plates. Let it cool. 5. Heat some oil in a pan. Add mustard seeds and asafoetida. This is a tempering for vadis. Now mix together coconut, coriander leaves and green chili paste. 6. Spread coconut and coriander leaves mixture over the batter. Make vertical cuts to get ribbonlike sheets of the cooled batter. Roll each sheet gently. Top with the tempering, some more coconut and coriander leaves. Serve. Tip: Do not stuff vadis with too much filling of coconut and coriander leaves. Also make sure not to leave the batter uncooked, else you will end up with broken vadis.