Ingredients:
• 1/3 cup – gram flour
• 1/3 cup – Curd
• 1 cup – water
• 1/2 inch piece – Ginger
• 1 – Green chilli
• 1/4 tsp – Turmeric powder
• 1/4 tsp – asafetida
• 1/2 tsp – Sugar
• Salt for taste
• 3 tbsp – oil
• For tempering:
• 1 tsp – Mustard Seeds
• 1 tbsp – grated Coconut
• Coriander leaves -few sprigs
Method:
- Sieve the gram flour, salt, asafoetida and turmeric powder together in a bowl.
- Grind the ginger and chilli into a smooth paste and mix in the above flour mixture.
- Add, beaten curd, water and sugar together into a smooth and thin batter.
- Keep a large plate and smear oil on it.
- Heat oil in a pan and add the prepared batter to it.
- Keep the flame low and stir continuously until the batter is well cooked.
- The batter would become slightly thick and glossy once it is cooked and would not stick to the walls of the pan.
- The batter should still be in a semisolid consistency.
- Pour the contents immediately on the greased plate and spread the batter evenly into a thin sheet using a ladle.
- Once it is spread make even sized strips using a knife.
- Allow it to cool for five minutes.
- Roll each strip into spirals and place them on the serving plate.
- Crackle mustard seeds in oil and pour them on top of the rolls and garnish with scraped coconut and finely chopped coriander leaves.
- Recipe courtesy: 4 th sense cooking.