Rice and Veggie Wrap Platter

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 3 based on 100 votes
3
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try Healthy Maharastrian Vada Pav, Best Rasam Dosa, Easy Tangy Brinjal Pav Bhaji

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3

Ingredients

  • For Rice:
  • 1 cup - boiled basmati (long grain rice)
  • For Black Dal:
  • 1/2 cup - whole urad unskinned (soaked overnight)
  • 1 - onion, finely chopped
  • 1 - tomato, blanched, skinned and grated
  • 3 to 4 flakes - garlic, crushed
  • 1 tsp - ginger, grated
  • 1 - green chilli, finely chopped
  • 2 pinches - Asafoetida
  • 1/2 tsp - Red Chilli powder
  • 1/2 tsp - Coriander seed (dhania powder)
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - Garam Masala powder
  • 1/2 tsp - Sugar
  • 1 tsp - Lemon juice
  • 1 tbsp - Cream or malai
  • 1 tbsp - Ghee or Butter
  • salt to taste
  • For Veggie Wrap:
  • 2 - whole Wheat chappatis, made at least 3-4 hours ahead
  • 6 tender stalks - asparagus, blanched
  • 1 - carrot, blanched, peeled and cut into thin fingers
  • 1 - onion, thinly sliced
  • 1/2 tsp - Red Chilli powder
  • 1/2 tsp - crushed cumin powder
  • 1 tbsp - oil or Ghee
  • 2 to 3 pinches - Asafoetida
  • 1/2 tsp - salt

How to Make Rice and Veggie Wrap Platter

  • Keep rice hot and fluffy in a hot case, till required.
  • For Black Dal:
  • Pressure cook dal till soft and mushy.
  • Beat a bit to crush lightly. Keep aside.
  • Heat ghee in a pan. Add onions, ginger, garlic and stir fry.
  • Add tomato, all masala powders, sugar and salt.
  • Add half a cup of hot water and bring to a boil.
  • Simmer till thick and smooth.
  • Add 1 tbsp of cream or malai and cook till whiteness goes.
  • Keep aside till required,
  • For Veggie Wrap:
  • Heat ghee. Add onion, asparagus fingers and stir fry for a minute.
  • Take off from fire and allow to cool a bit.
  • In a bowl, mix in remaining oil, all other dry masalas and salt.
  • Take one chapatti at a time, right side up, on a work surface.
  • Apply half mixed masala over chapatti.
  • Place half asparagus mixture along centre.
  • Wrap into a tight roll. Repeat for other chapattis.
  • To serve:
  • Pile rice in centre of warmed platter.
  • Make an indentation in the middle like a shallow well.
  • Pour hot dal into this well.
  • Place one wrap on either side of platter.
  • Garnish with crudites of carrots, celery, tomato, onions, etc.
  • Serve fresh and hot.