Ingredients:
  • 1 cup besan (chickpea flour)
  • 1 ½ tsp plain flour (atta or maida)
  • 2 ½ cup buttermilk (mixture of yoghurt and water mixed to a medium consistency)
  • ½ tsp turmeric powder
  • salt to taste
Filling
  • ½ cup grated coconut (fresh or frozen)
  • ½ cup finely chopped fresh cilantro/coriander
  • 1 Tbsp minced ginger
  • 2 hot green chillies, minced
  • 6-7 garlic cloves minced finely
  • salt
Tempering
  • 1-2 Tbsp oil
  • 2 tsp mustard seeds
  • pinch of asafoetida
  • 6 Curry leaves
Method:
  1. In a bowl, combine all the ingredients for the filling and set aside.
  2. Place 4 upturned dinner plates on the work surface. These should NOT be greased and they do need to have flat bottoms.
  3. In a large microwave-safe bowl, whisk together the besan, buttermilk, turmeric and salt making sure there are no lumps. Cook the mixture by microwaving for 30-45 second spurts and stirring in between or in a saucepan by conventional cooking in a similar fashion.
  4. When the mixture appears to thicken into a paste, test it as described. Cook it until it is can be rolled properly once smeared on a plate.
  5. Ladle portions of the cooked mixture onto the upturned plates and spread it thinly, using a gentle circular motion.
  6. Let the mixture cool for 10 minutes or so. Then sprinkle the filling evenly on the surface.
  7. Gently score the sheet into strips (an inch wide or so) with a pointed blade or pizza cutter. carefully roll each strip into a tight roll.
  8. Set the rolls on a platter vertically.
  9. Make the tempering by heating oil and spluttering mustard seeds and asafoetida in it. Pour the tempering evenly on the rolls.
Testing the mixture for readiness:
On an ungreased steel or melamine plate, smear a small amount (teaspoonful) and let it cool for a few seconds. Try rolling it off the surface. If it comes off easily, the mixture is ready. If it sticks to the plate, it needs further cooking.