Surali chya wadya / Khandvi / Dahi wadi

This was ont of the first dishes I made after to came to the US. Considered as one of the most difficult dishes amongst the Maharashtrians (they say if you can make suralichya wadya, you are ready to be married :P), its actually quite a simple dish to make.


Ingredients:
1 cup besan (gram flour)
2 cups buttermilk / taak (plain yogurt + water)
2 green chilies (crushed)
1 pinch turmeric powder (haldi)
salt to taste
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp sesame seeds
coriander leaves
1 tbsp grated coconut
aluminium foil

Preparation:

1. Mix besan, buttermilk, crushed green chilies, turmeric and salt well.

2. Spread out about 4-5 squares of aluminium foil on a platform.

3. Cook the mixture on low heat by regular stirring it. Stirring is very important to avoid the mixture from burning or sticking to the pan.

4. When the mixture starts becoming thick, stir continously to avoid lumps of besan.

5. Stop cooking once the mixture attains the required consisteny. The consistency is very important to this dish. You can check consistency by pouring a little amount of the mixture on a metal surface. If it peels off easily when cooled, then the required consistency is attained.

6. Spread about 2 big spoons of the mixture on each foil square.

7. Spread the mixture evenly, in a single direction, using a flat spoon or your hand. Let it cool for 4-5 minutes.

8. When cool, peel off the layer, making a roll of the layer. Cut small cylindrical pieces of the rolls and arrange them in a plate.

9. Heat 1 tbsp oil. Add mustard seeds (raai), sesame seeds (til) and cumin seeds (jeera) to the oil. Then pour the oil on the arranged pieces of the rolls. Garnish with coriander leaves and grated coconut.

10. Khandvi is ready!!!

Do let me know how it turns out, if you ever try it :)