Suralichi Wadi

While samosas and pakodas have become international sensations and are on everyone's lips (literally and figuratively), there are quite a few Indian snacks that would be unfamiliar to many people: this post is about one such snack. Let's see...how should I describe suralichi wadi to someone who may not have seen it before? Think of a Swiss roll; only the "cake" is a silky, thin sheet of cooked chickpea flour and the filling is a savory mixture of coconut, herbs and chillies. OK- so it is nothing like a Swiss roll, except that it is a roll. This delightful little bite is commonly called Suralichi Wadi in Maharashtra (surali is roll) and Khandvi in Gujarat. I am not sure if other states of India also make this but it sure is popular in these two Western states. You will find mounds of khandvi beautifully stacked on counters in halwai shops (akin to delis) all over Bombay. It is a dish that Aai (my mum) often made when she had too much rapidly-souring yogurt on her hands and needed to use it up quickly. Suralichi wadi is served cold or at room temperature, making it the perfect snack for hot days, but of course that should not stop anyone from making/eating it during any other weather.

Suralichi wadi is one of those things that can seem quite difficult to make if one has never made it before but my mother shared her recipe for making it in the microwave oven. I was very surprised at how quick and fun this recipe is! Apart from some basic ingredients and a microwave-safe (I prefer to use glass) bowl, what you need are some surfaces to spread the cooked chickpea-buttermilk mixture on. I use upturned steel dinner plates.

My mum says to keep three things in mind:
1. The proportion to remember here is adeech-pat or 1 part besan: 2.5 parts buttermilk. Here, I am referring to what we call buttermilk in India- diluted yogurt, essentially. In fact, for Indian dishes that call for buttermilk, I just whisk together yogurt and water. The buttermilk should be of a medium consistency. Think Goldilocks: not too thick and not too thin.
2. As you cook the besan mixture, remember to do so in short bursts, stirring each time, to prevent lumps from forming.
3. How do you decide when the mixture is cooked enough? Do the test: on an ungreased steel plate, smear a small amount (teaspoonful) and let it cool for a few seconds. Try rolling it off the surface. If it comes off easily, the mixture is ready. If it sticks to the plate even after cooling, cook it some more.
A lot of the cooking time etc. will depend on the properties of the buttermilk (how thick, how sour), so you will have to standardize it for yourself.

Suralichi Wadi

(My mother's recipe)
Ingredients:
1 C besan (chickpea flour)
2.5 C buttermilk (medium consistency)
0.5 t turmeric powder
salt to taste
Filling
0.5 C grated coconut (fresh or thawed frozen)
0.5 C packed minced fresh cilantro
1 T minced fresh ginger
2 hot green chillies, minced (or to taste)
salt to taste
Tempering
1-2 T oil
2 t mustard seeds
pinch of asafoetida
Method:
1. In a bowl, combine all the ingredients for the filling and set aside.
2. Set out about 4 upturned dinner plates on the work surface (steel thalis work best). These should NOT be greased and they do need to have flat bottoms.
3. In a large microwave-safe bowl, whisk together the besan, buttermilk, turmeric and salt making sure there are no lumps. Cook the mixture by microwaving for 30-45 second spurts and stirring in between.
4. When the mixture appears to thicken into a paste, test it (see notes above). Cook it until it is can be rolled properly once smeared on a plate.
5. Ladle portions of the cooked mixture onto the upturned plates and spread it thinly, using a gentle circular motion.

6. Let the mixture cool for 10 minutes or so. Then sprinkle the filling evenly on the surface (divide the filling equally among all the plates you are covered).

7. Use a knife (or pizza wheel) to gently score the sheet into strips (an inch wide or so). Then gently roll each strip into a tight roll.

8. Set the rolls on a platter. Make the tempering by heating oil and spluttering mustard seeds and asafoetida in it. Pour the tempering evenly on the rolls.

Eat up :)

I'm sending this any-time snack to Srivalli for her microwave cooking event. The theme this month is Tiffin. To me, this Anglo-Indian word holds much promise of good food. Tiffin was our word for the lunch-box that we took to school every day for the mid-morning meal. The stackable stainless steel tiffin boxes bearing 4-course meals and the dabbawallas who deliver them all over Bombay are internationally known. Tiffin-the meal- was my very favorite of the 4 meals served in hostel here, served at 4 pm. Eating a hearty snack at 4 pm is a brilliant concept, allowing one to eat smaller meals throughout the day and getting away with a very light dinner!

Anyway, here are a couple more microwave tiffin ideas from this blog:
Sabudana Khichdi
Dhokla
I am fairly sure Kothimbir Wadi could be easily steamed in the microwave although I have yet to try it myself.

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I am so grateful to everyone who helped me with useful tips about making the puris for pani puri. I got together with a friend and we had a great time making a big batch last night. Here are my results using 1:1 maida to sooji with a tiny bit of baking soda and sugar in the dough; stamping out circles from a large rolled sheet and further rolling each piece thinly: about a 50% puff rate, with a wonderful light and crispy taste. Puff daddies and rebels were both devoured in minutes :D

Real life is going to be hectic from this week on, and blogging life might suffer as a result: programming on One Hot Stove could be sporadic for a while. Y'all stay warm and happy!