Surali

Method

Combine plain flour and rice flour in a bowl, then add salt and crushed cardamom. In a separate bowl, warm the ghee and mix in the grated jaggery until it dissolves slightly. Add the jaggery mixture to the dry ingredients along with sesame seeds and fresh coconut, mixing thoroughly. Gradually add water whilst combining until a soft, pliable dough forms that holds together without being sticky. Divide the dough into 8 equal portions and roll each into a flat, thin oval or rectangular shape about 5mm thick. Heat a griddle or heavy-bottomed frying pan over medium heat and cook each surali for 2-3 minutes on each side until golden brown and crispy at the edges, brushing lightly with ghee if desired.