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Potato and Corn Rolls
DRY FRUIT MODAK
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1/2 cup - gram flour (besan)
1 cup - thin buttermilk
2 to 3 pinches - turmeric powder
1 tbsp - oil
salt to taste
2 tbsp - green chutney
1/4 cup - grated coconut
1/4 cup - finely chopped coriander leaves
1/2 tsp - chat masala
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.
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.
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