2 1/2 cups (250 g) 9 oz Gram flour (besan)
4 Green chillies
1 Ginger (adrak), 1 inch piece
2 cups (400 ml) 14 fl oz Buttermilk (matha, thick
2 cups (500 ml) 16 floz Water
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
For the tempering:
1 tbsp (15 ml) Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
2 Dry red chillies (sookhi lal mirch), cut
a pinch Asafoetida (hing)
7 - 8 Curry leaves (kadhi patta)
1/4 Coconut (nariyal), grated
1 cup (25 g) Green coriander (hara dhaniya), chopped
5 Green chillies, slit
4 Green chillies
1 Ginger (adrak), 1 inch piece
2 cups (400 ml) 14 fl oz Buttermilk (matha, thick
2 cups (500 ml) 16 floz Water
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste
For the tempering:
1 tbsp (15 ml) Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
2 Dry red chillies (sookhi lal mirch), cut
a pinch Asafoetida (hing)
7 - 8 Curry leaves (kadhi patta)
1/4 Coconut (nariyal), grated
1 cup (25 g) Green coriander (hara dhaniya), chopped
5 Green chillies, slit
method
1. Grind the green chillies and ginger with a little water to a smooth paste.
2. Mix the buttermilk, gram flour, and water together. Add turmeric powder, salt, and chilli-ginger paste. Mix to make a smooth batter.
3. Cook the batter in a pan on medium heat till a thick paste-like consistency is obtained. Remove the pan from the heat.
4. Grease the reverse side of 2 stainless steel flat plates and spread the mixture as thinly as possible.
5. While it is still warm, make 1 inch wide strips with a sharp knife on the spread mixture. When cool, gently roll each strip to resemble small swiss rolls. Arrange the rolls on a serving platter.
6. For the tempering, heat the oil in a pan; add mustard seeds, and when they start spluttering add dry red chillies and asafoetida. Saute for a few seconds, remove from heat and pour over the prepared rolls.
7. Garnish with coconut and green coriander; serve either hot or cold.
2. Mix the buttermilk, gram flour, and water together. Add turmeric powder, salt, and chilli-ginger paste. Mix to make a smooth batter.
3. Cook the batter in a pan on medium heat till a thick paste-like consistency is obtained. Remove the pan from the heat.
4. Grease the reverse side of 2 stainless steel flat plates and spread the mixture as thinly as possible.
5. While it is still warm, make 1 inch wide strips with a sharp knife on the spread mixture. When cool, gently roll each strip to resemble small swiss rolls. Arrange the rolls on a serving platter.
6. For the tempering, heat the oil in a pan; add mustard seeds, and when they start spluttering add dry red chillies and asafoetida. Saute for a few seconds, remove from heat and pour over the prepared rolls.
7. Garnish with coconut and green coriander; serve either hot or cold.
serving amount
serves: 6
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