Tuesday, July 26, 2011

Suralichya Vadya(सुरळीच्या वड्या)

This is a typical Maharashtrian dish, which can be served as an appetizer or side dish.


1 cup Chickpea flour(बेसन)
1 and 3/4 cup sour buttermilk(आंबट ताक)
1 cup water
1 tsp lime juice(needed only if buttermilk is not sour)
1/2 tsp chili powder
1 tsp salt
1/2 tsp sugar
1/8 tsp turmeric powder(हळद)

For tempering(फोडणी)

2 tbsp canola oil
2 tsp mustard seeds
1/2 tsp turmeric powder

For garnishing

Shredded coconut
Chopped coriander leaves


First you will need 3 big steel plates or any flat surface to spread the below mixture, so keep them ready.

In a medium pot mix together all the ingredients except for tempering and garnishing. This mixture should be smooth. For best result mix it with a whisk so that there are no lumps. Now put this pot on medium to medium high heat. Start whisking again so that no lumps are formed. Keep doing this until the mixture turns glossy, will take approximately 10 to 12 min. Once it is done lower the heat.

Take 1 big spoon full of mixture and spread evenly on inside of plate, turn the plate upside down and spread the mixture on the other side. Keep doing this until you have used all the mixture on remaining plates, and then turn off the gas.

Sprinkle shredded coconut and coriander on each plate. Cut 2 inches of stripes vertically and then roll them. Now flip the plates over and repeat the above step. Arrange all vadya on a platter.

Heat 2 tbsp oil in a pan. Add mustard seeds, when they crackle add turmeric powder. Spread this tempering all over the platter and garnish it with shredded coconut and coriander.


Quick tips

Use wooden or rubber spatula to spread the mixture on plates. It helps to spread it evenly without forming any lumps.
Buttermilk that you get here in US is not sour and is too thick. So it's better to make it at home using sour yogurt and water, whisk both together. And if your yogurt is not sour, you can leave 1/2 cup of yogurt at room temperature overnight and then use it to make buttermilk.