Suralichi Wadi- Savoury rolls

Food is what makes your personality. Since childhood, our taste is developed by the food we eat. There are blur memories of eating something and instantly falling in love with it. My one such rendezvous is with Surali Wadi. Right from the way the coconut is grated to how delicately the rolls are made, I love it all. Though there is lot of effort, the end product is savoury and tickles thy taste buds. I have shared my version of Surali Wadi. Variations are welcome and do  let me know if you have tried and liked it.

Author: Jui Kulkarni
Preparation Time: 15 mins 
Cooking time: 10 mins
Servings: Serves 2

Ingredients:

For stuffing:

• 1/4 cup shredded fresh coconut
• 4 chillies (adjust as per spiciness)
• 1/3 cup finely chopped coriander leaves.
• 1/2 inch ginger

For the outer rolls: 

• 1 cup of Gram flour
• 1 cup of Yogurt/Dahi
• 1/2 cup water
• 1 tbsp of carrom seeds
• Salt as per taste

For tempering:

• 1 tbsp of oil (avoid olive oil)
• 1/2 tbsp  mustard seeds
• 1/2 tbsp sesame seeds
• 1/2 tbsp cumin seeds 
• 4-5 curry leaves

Instructions:

Grease the baking pan or flat plate of steel with oil and keep them ready.

For the Stuffing:

1.  Grate the chilies and ginger coarsely in a grinder.
2.  Mix finely chopped coriander, shredded coconut into the coarse mixture. 
3. The stuffing is ready. Keep some coriander leaves for garnish.

 For the  Rolls:

1. Sift the Gram flour in a mixing bowl
2. Add Yogurt to the flour and mix it well
3. Add salt to taste and cumin seeds
4. Transfer the mixture to the heavy bottom pan.
5. Place the pan on a medium flame
6. Keep stirring the mixture gently. Take care to see that the mix does not form lumps
7. Keep stirring until the mix thickens.
8. Once the mix thickens, turn off the flame.
9. Place some portion of the mix onto the flat surface.
10. Start spreading the mix on the surface with a knife or .spatula.
11. Make sure that the mix spread is uniformly thin.
12. Once the mix is spread,  add the stuffing.
13. The stuffing should not be too much, just randomly drizzled on the spread.
14. Using a knife, add vertical cuts to the spread.
15. From the edges, start rolling the Surali Wadi one at a time.
16. If the Surali wadi rolls seems to be getting thicker, cut in between and make another roll.
17. Once all the rolls are done, assemble them in a plate or tray
18. For Tempering: In a small pan, add some oil and heat  it.
19. Once oil is hot, add mustard, cumin and curry leaves. 
20. Add some pinch of asafoetida.
21. Turn off the flame and add sesame seeds.
22. Drizzle the tempering over all the Surali Wadi.
23. The Surali Wadi is ready to be served.