FOR ROULADE
Mix all the ingredients together adding sufficient water to get a dosa batter consistency.
Let the batter sit for 15 minutes. Heat up a non stick tava and spread the batter with the help of ladle. Cook the crepe on medium heat brushing butter on both sides. Repeat with remaining batter
FOR FILLING 1-
Heat up oil in a pan, add asafetida, cumin seeds, ginger- garlic paste, onion and raw mango. Add broccoli, saute for 2 mins add spinach puree, sweet corn and cook for 5-6 mins. Keep aside
FOR FILLING 2- In a bowl add grated paneer, cashew, add seasoning and keep aside.
take a crepe, spread spinach paste in half, spread paneer filling on other half . Roll it and cut into roundels.
Fill the coriander mint chutney and tamarind chutney in disposable droppers and serve with roulade. Garnish with beetroot and yogurt dip
