Suralichi Wadi- Savoury rolls
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
- 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:
Grease the baking pan or flat plate of steel with oil and keep them ready.
For the Stuffing:
- Grate the chilies and ginger coarsely in a grinder.
- Mix finely chopped coriander, shredded coconut into the coarse mixture.
- The stuffing is ready. Keep some coriander leaves for garnish.
- Sift the Gram flour in a mixing bowl
- Add Yogurt to the flour and mix it well
- Add salt to taste and cumin seeds
- Transfer the mixture to the heavy bottom pan.
- Place the pan on a medium flame
- Keep stirring the mixture gently. Take care to see that the mix does not form lumps
- Keep stirring until the mix thickens.
- Once the mix thickens, turn off the flame.
- Place some portion of the mix onto the flat surface.
- Start spreading the mix on the surface with a knife or .spatula.
- Make sure that the mix spread is uniformly thin.
- Once the mix is spread, add the stuffing.
- The stuffing should not be too much, just randomly drizzled on the spread.
- Using a knife, add vertical cuts to the spread.
- From the edges, start rolling the Surali Wadi one at a time.
- If the Surali wadi rolls seems to be getting thicker, cut in between and make another roll.
- Once all the rolls are done, assemble them in a plate or tray
- For Tempering: In a small pan, add some oil and heat it.
- Once oil is hot, add mustard, cumin and curry leaves.
- Add some pinch of asafoetida.
- Turn off the flame and add sesame seeds.
- Drizzle the tempering over all the Surali Wadi.
- The Surali Wadi is ready to be served.
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