Microwave Suralichi vadi

Suralichi vadi is considered as a difficult preparation, so I was happy to find a microwave version of it.
This recipe from One Hot Stove if followed exactly, never goes wrong. I'm noting this recipe down here for my own reference.


Ingredients:
1 cup besan (chickpea flour)
2.5 cup buttermilk (medium consistency)
0.5 tsp turmeric powder
salt to taste


Filling:
0.5 cup grated coconut (fresh or thawed frozen)
0.5 cup packed minced fresh cilantro
1 T minced fresh ginger
2 hot green chillies, minced (or to taste)
salt to taste
Tempering
1-2 T oil
2 tsp mustard seeds
pinch of asafoetida

Method:
1. In a bowl, combine all the ingredients for the filling and set aside.
2. Set out about 4 upturned dinner plates on the work surface (steel thalis work best). These should NOT be greased and they do need to have flat bottoms.
3. In a large microwave-safe bowl, whisk together the besan, buttermilk, turmeric and salt making sure there are no lumps. Cook the mixture by microwaving for 30-45 second spurts and stirring in between. 
4. When the mixture appears to thicken into a paste, test it (see notes above). Cook it until it is can be rolled properly once smeared on a plate. 
5. Ladle portions of the cooked mixture onto the upturned plates and spread it thinly, using a gentle circular motion. 
6. Let the mixture cool for 10 minutes or so. Then sprinkle the filling evenly on the surface (divide the filling equally among all the plates you are covered). 
7. Use a knife (or pizza wheel) to gently score the sheet into strips (an inch wide or so). Then gently roll each strip into a tight roll. 
8. Set the rolls on a platter. Make the tempering by heating oil and spluttering mustard seeds and asafoetida in it. Pour the tempering evenly on the rolls. 


A very easy and robust recipe, thanks again to Nupur from One Hot Stove :)