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Red Velvet Roulade

Red Velvet Roulade

Cooking Time

Preparation Time : 20

Cook Time : 30

Total Time : 50

Ingredients

Serves 4

  • gram flour 1/2 cups

  • whole wheat flour 1/4 cups

  • oat flour 1/4 cups

  • rice flour 1/4 cups

  • semolina 1/4 cups

  • yogurt 1/4 cups

  • beetroot puree 1/2 cups

  • ginger garlic paste 1 tsp

  • cumin seeds 1/2 tsp

  • onion chopped 1 nos

  • raw mango 1/2 cups

  • spinach puree 1 cups

  • broccoli ( grated) 1 cups

  • For 2nd Filling:paneer( grated ) 1 cups

  • cashews ( roasted) 3 tbsp

  • sweet corn ( boiled) 1/4 cups

  • Chilly powder 1/2 tsp

  • cumin powder 1/2 tsp

  • Garam masala 1/4 tsp

Directions

  • 01

    FOR ROULADE

  • 02

    Mix all the ingredients together adding sufficient water to get a dosa batter consistency.

  • 03

    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

  • 04

    FOR FILLING 1-

  • 05

    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

  • 06

    FOR FILLING 2- In a bowl add grated paneer, cashew, add seasoning and keep aside.

  • 07

    take a crepe, spread spinach paste in half, spread paneer filling on other half . Roll it and cut into roundels.

  • 08

    Fill the coriander mint chutney and tamarind chutney in disposable droppers and serve with roulade. Garnish with beetroot and yogurt dip

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