Suralichi Vadi

Ingredients:

• 1 cup gram flour (besan),
• 2 tsp all purpose flour,
• 1 cup buttermilk (made from sour curd/yogurt),
• 1 1/2 cups water,
• 1 tsp turmeric powder,
• 1 tsp chili powder,
• 1/8 tsp asafoetida,
• salt to taste,
• grated fresh coconut,
• lots of chopped coriander/cilantro,

Tempering:

• 3 tbsp oil,
• 1/2 tsp asafoetida,
• 4 tsp mustard seeds,

Method:

1. Combine besan, all purpose flour, turmeric powder, chili powder, asafoetida and salt. Gradually add buttermilk alternately mixing with a wire whisk or a spoon to avoid lump formation. Add water and mix well. Sieve the batter to remove lumps.
2. Grind or finely chop chilies and combine with coconut and coriander.
3. Be ready with flat plates/tray or lay out a plastic wrap on the countertop. This will be used later as a surface for spreading the cooked batter.
4. Pour the batter in a non-stick saucepan and keep stirring over low heat.
5. In about 10 minutes the batter starts to thicken. Cover at this stage for 2 minutes keeping the heat low.
6. Remove the lid and stir batter with a spatula, again cover for 3-4 minutes. As the batter becomes thicker and falls like a thick ribbon if lifted by the spatula, quickly turn the heat off to avoid overcooking.
7. With the help of the spatula, spread the hot batter evenly over the ungreased plates/tray or the plastic wraps. If using plates, use both the sides for spreading. Let the batter cool.
8. Make a standerd tempering using the ingredients mentioned above. Spread some tempering all over the batter.
9. Cut the batter into 1 1/2 inch wide and 6 inch long strips.
10. Sprinkle coconut, coriander and chili mixture all over the top. Press lightly with the back of a spoon.
11. Lift one end of each strip gently and start rolling it all the way upto the other end.
12. Sprinkle more coriander and coconut; top with more tempering.
13. Serve immediately.