Suralichi Wadi

Maharashtrian version of Khandvi made from cooked chickpea flour and coconut filling.


  • 1 cup besan / chickpea flour
  • 2 1/2 cups buttermilk
  • 1 tablespoon oil
  • 1/2 cup coconut, grated
  • 2 teaspoons mustard seeds
  • 1 pinch hing/ asafoetida
  • 2 green chillies, minced
  • 1 tablespoon ginger, minced
  • 1/2 cup coriander leaves, chopped
  • salt to taste
  • 1/2 teaspoon turmeric powder


  1. Mix grated cocunut, coriander leaves, ginger, chillies along with salt. Keep aside.
  2. Whisk besan in buttermilk along with turmeric and salt. Steam it for 10-15 minutes till thick and cooked.
  3. While still hot, spread thin layer over back side of a plate.
  4. Allow it to cool. Sprinkle the filling.
  5. Using knife gently roll the layer. Cut into inch long pieces.
  6. Temper with hot oil and fried mustard seeds and hing. Serve Suralichi Wadi along with chutney / ketchup.

Leave a Reply

Your email address will not be published.