I love Suralichi Wadi, and always thought it would be very difficult to prepare this. But when I tried this I found it quite easy and quick.
1 cup Bason
1 spoon Maida
1 cup Coriander leaves
1/2 spoon Ginger paste
2-3 Green Chillies
1 spoon Turmeric powder
1 spoon Mustard seeds
3/4 cup sour Butter milk
2 cup Water
Salt to taste
- Grind ginger paste, chillies and salt to fine paste by adding very little water
- Mix the bason, maida, grinded paste, turmeric powder(only 1/2 spoon), butter milk, and water well
- Strain it through the strainer that is used for straining flours
- In a pan heat this mixture with constant stirring
- When this mixture thickens, cook for a while by putting a lid
- Take 3 dry plates and divide this mixture in three parts and spread it on 3 plates to form very thin layer
- In a small pan heat around 2-3 spoons of oil, add mustard seeds and let them sputter
- Add the remaining turmeric powder to it and keep aside
- Grate the coconut and chop the corriander leaves finely.
- On three plates sprinkle the oil with mustard and turmeric powder, spread the grated coconut and finely chopped corriander leaves
- Cut the mixture on each plate into 5 vertical strips
- Make a roll out of each strip and garnish with the remaining coconut, oil and corriander
Straining the mixture removes the coarse particles of chillies, ginger and gives you smooth batter.
My mom also suggested of cooking the mixture in a cooker(1 whistle) for easy cooking of the mixture. I am going to try it next time
One need to spread the mixture on the plate very quickly. The layer should be as thin as possible. It was my first time and i was not sure how thin it should be so i ended up using only 2 big plates instead of 3, but recomended is 3 :) and I am going to try it next time. But yes take it easy for the first time, you can spread it to your convinient thickness, but don't keep it too thick too :) so 1 plate is not at all acceptable.