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

How to Make Besan Rolls

• 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.