Suraleechya Wadya (Gram flour rolls with coconut and coriander seasoning) / सुरळीच्या वड्या

Suraleechya Wadya (Gram flour rolls with coconut and coriander seasoning)

(All ingredients are underlined)

In a pot, take 2 cups of water. Add 1/4th cup buttermilk, and salt to taste. To it, add 1 cup gram flour (besan) and mix well with hands into a smooth liquid with no lumps. Keep the pot on a low flame and stir continuously. In about 8-10 minutes, the batter starts thickening. With a big spoon, pick up some of the batter and try pouring it out. The batter should  stretch out but still keep clinging to the spoon without falling. When this happens, the batter is ready and has attained the right consistency. Now turn off the gas. Take about 2 tablespoons of this mixture at a time and spread it evenly on clean big plates, with a spoon,  just like when making a Dosa. You will need about 6-7 dinner-size plates for this. Finish spreading the entire batter quickly on all the plates before it cools. Now keep all the plates aside for complete cooling. 

In a pan, heat 2 tbsp oil and add 3 tsp mustard seeds. When they crackle, add 1/2 tsp hing (asfoetida) and turn off the gas. Allow this seasoning to cool. In a separate vessel, mix 1 cup fresh grated coconut and 1/2 cup finely chopped coriander. Add salt and crushed green chilies to taste. 

Spread the oil seasoning evenly on the cooled batter that was spread out on the plates. Also add a single layer of the coconut-coriander mixture on top. Now carefully lifting the cooled batter from its edge, roll into a cylinder. Cut the rolls into about 2" pieces and serve.