Ingredients:
• 1/2 cup – gram flour (besan)
• 1 cup – thin buttermilk
• 2 to 3 pinches – Turmeric powder
• 1 tbsp – oil
• salt to taste
• For Stuffing:
• 2 tbsp – green chutney
• 1/4 cup – grated Coconut
• 1/4 cup – finely chopped Coriander leaves
• 1/2 tsp – chat masala
• For seasoning:
• 2 tsp – oil
• 1 tsp – sesame seeds
• 1/2 tsp – Mustard Seeds
• 1 tbsp – Coconut scraped
• 1 tbsp – coriander, finely chopped
• 2 pinches – Asafoetida
• 2 – green chillies, finely chopped
• 1 stalk – Curry leaves
Method:
- Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan and add the batter.
- Stir vigorously and evenly to avoid lump formation.
- Cook till the mixture does not taste raw, stirring continuously.
- When done (about 7-8 minutes), pour a ladleful in a large plate.
- Spread as thinly as possible with the back of a large flat spoon.
- Use circular outward movements as for dosas.
- Spread chutney over it.
- Mix coriander, chat masala and coconut.
- Sprinkle them evenly over the chutney.
- When cool, cut into 2 inch wide strips.
- Carefully roll each strip. Repeat for all plates.
- Place in a serving dish.
- For seasoning:
- Sprinkle coconut and coriander all over the rolls.
- Heat oil in a small pan.
- Add asafoetida, curry leaves and chillies.
- In the end, add sesame seeds and mustard and immediately pour over rolls.
- Serve with chutney.
Recipe courtesy of Saroj Kering