Ingredients

• For the cover:
• 4 cups - gram flour.
• 1 tsp - ginger garlic paste.
• 1/2 tsp - turmeric powder.
• Salt to taste.
• 4 cups - water| For stuffing :
• 1/2 dry - coconut, grated.
• 1 - onion, chopped.
• 1 tbsp - sesame seeds.
• 1 tbsp - poppy seeds.
• 1 tsp - mustard seeds.
• 1 tsp - cumin seed.
• 1 tsp - dry coriander seed powder.
• 1 tsp - all spices.
• 1/2 tsp - red pepper powder.
• 1 tsp - lime juice.
• 1/2 tsp - sugar.
• 2 pinches - asafoetida.
• 2 tbsp - oil.
• Salt to taste.
• A plastic sheet greased lightly with oil| For garnish:
• 2 tbsp - fresh coconut.
• 2 tbsp - cilantro.

How to Make Patvadi

• Boil water in a heavy vessel.
• Add ginger-garlic paste, salt, turmeric. Let boil for 5 minutes.
• Then add gram flour and mix well. Avoid lumping.
• Let it be on a medium flame for 10 minutes.
• In a sauce pan, heat oil, add mustard seeds, asafoetida, cumin seeds, poppy seeds, sesame seeds. Let it all pop.
• Then add onion and fry till crisp golden brown.
• Add remaining ingredients and fry for next 4 to 5 minutes till everything mixes well.
• Roll the well-steamed besan dough into a thick bread (bit thicker than chapatti) on a plastic sheet.
• Put the stuffing on it and spread all over the bread.
• Fold the bread, rolling from one end to another leaving the sheet behind like a spring roll.
• Cut into 2 cm pieces.
• Garnish with chopped cilantro and fresh grated coconut.