Halwai March 11, 2021

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:

  1. Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan and add the batter.
  2. Stir vigorously and evenly to avoid lump formation.
  3. Cook till the mixture does not taste raw, stirring continuously.
  4. When done (about 7-8 minutes), pour a ladleful in a large plate.
  5. Spread as thinly as possible with the back of a large flat spoon.
  6. Use circular outward movements as for dosas.
  7. Spread chutney over it.
  8. Mix coriander, chat masala and coconut.
  9. Sprinkle them evenly over the chutney.
  10. When cool, cut into 2 inch wide strips.
  11. Carefully roll each strip. Repeat for all plates.
  12. Place in a serving dish.
  13. For seasoning:
  14. Sprinkle coconut and coriander all over the rolls.
  15. Heat oil in a small pan.
  16. Add asafoetida, curry leaves and chillies.
  17. In the end, add sesame seeds and mustard and immediately pour over rolls.
  18. Serve with chutney.

Recipe courtesy of Saroj Kering