Friday, June 08, 2007

Suralichi Wadi (As traditional as it gets)

This one is completely dedicated to my mother. An hour back I had no idea how to prepare these wadis. One phone call back home and lo and behold my dish is prepared ,served and ready to eat. And its all thanks to that one superwoman ,my Aai. I had all kinds of apprehensions in my mind about this dish. I have eaten it umpteen times made by her at home but never dared to make it myself ,but today in a matter of minutes she had me convinced that I could make it and also gave me the perfect recipe there and then. She assured me again and again that it was not as difficult as it seems and I must give it a try. She had more confidence in my cooking skills that I had myself.

So I tied my apron and started off with still some doubts at the back of my mind. I followed the steps meticulously and to my absolute delight I could do it. You are simply amazing Aai !! Had you not encouraged me I would never have made them.

Now a little about the dish. Its a traditional maharashtrian snack which was initially mostly made at home but has now found its way on restaurant menus and is also a popular item at weddings and other dos. Those who have eaten it will vouch for its delicious taste and texture. Its healthy too as the main ingredients are steamed.

Now lets get down to the recipe:


For the outer roll:

1 cup chick pea flour (besan),

1.5 tspn plain flour,

1 cup buttermilk,

1 cup water,

6 to 7 cloves garlic,

3 green chillies,

1 tspn salt,

1/4 tspn turmeric powder

For the filling:

3/4 cup grated fresh coconut,

3/4 cup fresh coriander finely chopped,

1tspn powdered sugar,

salt to taste

For the tempering:

3 tblspns oil,

1 tspn mustard seeds,

1/2 tspn asafoetida,

7 to 8 curry leaves

Procedure :

1. In a grinder crush the garlic ,chillies and salt together.

2. In a mixing bowl mix the besan,plain flour, water ,buttermilk, and the crushed garlic-chilli paste very well. Give it a taste to check if you need more salt or chilly.

3. Strain this mixture as we need a smooth batter .

4. Cook the batter in a pressure cooker for upto 3 whistles or for as long as it takes you to cook rice and dal in your pressure cooker.(Every pressure cooker differs a bit here and there)

5. In the meanwhile prepare the filling by mixing the grated coconut and coriander, sugar and salt and keep ready. Also keep 5 steel or melamine plates at hand to spread the batter.

6. To the cooked batter add about 3 tblspns of hot water to loosen it up a bit and give it a brisk stir.

7 Immediately while the batter it still hot start spreading it evenly onto the plates like shown in the pic below. Keep your strokes in one direction only to get it evenly done. This needs to be done very fast.

8.After finishing all the batter mark out rows with a knife or a pizza cutter,

9.Now spread the coconut filling on the batter on the marked rows .

10.And now comes the best part. Start rolling the wadis like shown in the pic below. They roll beautifully. Please do not oil the plates initially. Place all the wadis vertically close to each other in a container.

11.For the tempering heat the oil in a small wok or kadhai.

12.Add the mustard ,asafoetida and curry leaves.

13.Spoon the tempering into each of the vertically placed wadis.

To serve garnish them with some of the coconut and coriander mixture and spoon any left tempering all over.

So what do you think? Are you game?

This is also my entry to Nupur's event RCI Maharashtrian cuisine.


Coffee said...

That looks delicious!! And I must say very thinly spread! :) I never get the consistency right, but your method of pressure cooker sounds assuring.... I have usually done it in a kadai.

You can actually send it to Nupur for RCI maharashtrian cuisine. :)

trupti said...

ohhh....khandvi. Great details and pictures....
I like the pressure cooker way much easier than standing there and stirring away!


bee said...

lovely post and recipe. i've been scared to try this as well, but now have to.

Anupama said...

Hey Coffee thanks for letting me know about that event. Its perfect for this dish. I'll do it imeediately

Tee said...

Hi anupama!
Your 'suralichi wadi'looks yummy!
Thanks for sharing the pressure cooker method. I always make it a kadhai and its such a pain to keep on stirring!! will try out your method...thanks again!

Swapna said...

That's such a lovely entry..Good u made it for RCI..I love suralichi wadhi..Yumm

Sia said...

OMG!!! how good that looks anu... u r in UK right? i am on a way to ur home... so thin and amazing... i donno if i can ever cook something like this!

Vini K said...

Hi Anupama,that is the thinnest layers of besan that I have seen till now!amazing.Very beautifl indeed.But don't you have to oil the plates or is it ok to put the paste on it right away?

Suganya said...

Taking step-by-step photos are very time consuming. But they are so informative. I will have to try this one.

TheCooker said...

Oh they look so good. I've found making surali-chya wadya rather daunting.The pressurecooker methods seems easy...will give it a try.

Anupama said...

ViniK, Don't oil the plates.My mom told me specifically not to.

Raji said...

at first look i thought its sweet
but gosh it has got all spicyness in it. :)

abs luv the colors n the flowers
cool ;)

Manasi said...

Wonderful!! I love suralicha wadya! thanx!!!!!!!

DEEPA said...

wow!!!!this is so very nic e..Excellent pic ....never made this one before ....will try

Nupur said...

What a spectacular photo! As a kid, I have been recruited to roll these wadis many times :) Never tried making them myself, but you are inspiring me to try!

Prema Sundar said...

A very nice recipe with wonderful pictures which sure would be helpful for everyone who tries out this recipe. great entry.

SJ said...

Oh-my-goodness! Khandvi! I love khandvi. BTW, I always thought it was a gujju dish and have been waiting for Trupti to post the recipe. Been so many years since I ate khandvi. Your version looks perfect.

Suma Gandlur said...

That looks marvellous. Great recipe. Thanks for sharing.

Sheetal said...


Thanks for the lovely recipe.

Tell me, the plain flour you mentioned is maida or wheat flour?

Also what should be the consistency of batter, should it be like idli/dosa?


Anupama said...

Hi Sheetal,
The plain flour is maida and the consistency of the uncooked batter is similar to that of Idli a little thinner. Actually you get the exact consistency when you add the specified amount of water.

Dr.Aparna S. Pattewar said...

woooooooooow g8 .
i like surai chi wadi very much.

Dhana said...

I have wanted to make this wadi at home for a long time, but didn't have the guts to try it. Your post so makes me want to do so now!

Cool said...

Great Suralichi wadi recipe! Mazi ajun himmat nhavti hya wadya karayachi....pan tumhi post kelele photos pahun try karavishi vatatey :)

I hav been thru your blog and i am really impressed with your culinary skills.

Sheetal said...

Hi Anupama,

I tried suralichi wadi y'day..and they turned awesome...the guests cudn't believe that its homemade..received many compliments

frankly, even i was surprised at the first attempt being successful

credit goes to you..thank you


Gini said...

Never seen anything like it- great pics. The buttermilk,you make your own or from the store?

Dr. Soumya Bhat said...

these roll are totally new to me.Loved this recipe.Nice and unique.thanks for sharing

Anupama said...

Sheetal, Thats great. Thanks for letting me know. Loved to read your comment.

Gini, The buttermilk was made at home by blending yogurt and water. Approx 2 tblspns of yogurt and 1 cup of water. I haven't yet tasted the store bought variety

Swati said...

how do you strain the batter? and the batter is to be kept in a vessel in cooker?

sujatha said...


i have tried this , but the batter after droping down in plate, its still sticky, what are possible reasons for this....

but to say what a great iteam you have presented

sujatha said...

yeah i got it....
i have tried cooking in microwave for four mintues...
its good
thanks anupuama

Kribha said...

Hi anupama,
landed here seeing your comment at sagari's. Yes indeed. It's your pic. I felt sorry for giving the credit to the wrong person. Truly, you deserve it. Khandvi as we call it looks superrrrrr good. Thanks for the step-by-step pics.Looks gorgeous. Nice to know you. will be in touch.

Guruprasad said...

wowww.. I am going to try your Suralichi wadi and the Tibbs Frankie recipee.

I was looking for aunthentic CKP style Dalimbyanchya Usalichi recipee ( Kadve -waal, birdyanchi sukhi Usal CKP Style ) I could not find any recipee on that.

Can you email me the recipee on my yahoo id ,


Shlok Gadgil- Mumbai

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