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Preparation Time : 10
Cook Time : 20
Total Time : 30
Gram Besan (gram flour) 1 cups
Khatta dahi(sour yogurt) 3/4 cups
Water 2 1/2 cups
Ginger paste 1/2 tsp
Green chilli paste 1/2 tsp
Red chilli powder 1/2 tsp
Salt 1 tsp
Heeng (asafoetida) 1/8 tsp
Haldi (turmeric) 1/8 tsp
For tempering : Oil 2 tsp
Sarson (mustard seeds) 1/2 tsp
Sabut lal mirch (dried whole red pepper) 2 nos
Kadhi patta (curry leaves) 4-5 nos
Coconut, grated 1/4 cups
Coriander leaves chopped 1 tsp
Place flour in a deep, heavy based pan. Add ginger-chilli paste, chilli powder, salt, heeng and haldi, and mix. Now add the yogurt, a little at a time, so as to form a smooth paste, without any lumps, and then the water.
Place the pan over high heat, and bring to a boil, stirring all the time. Keep cooking and stirring till you reach a paste like consistency, increasing or decreasing the heat according to your ability to avoid scorching.
It is cooked enough, when you separate a portion of it from the rest with a stirrer and you can see the bottom of the pan, which gets covered gradually (if it gets covered immediately, it is too thin). Another test is to spread a tsp of the batter on to an ungreased surface, when cool, it should come off clean.
With the help of a rubber spatula spread the mixture onto an ungreased surface, in as thin a layer as possible and leave to cool.
Heat the oil in a small pan and add the sarson, kadhi patta and sabut lal mirch. Stir a few times and then spread over the layer. Sprinkle all but 1 tbsp of the coriander and 1tbsp of the coconut over it, and pick up the lal mirch and keep aside.Cut this layer into strips roll up each strip like a scroll, as firmly as you can, without breaking them.
Arrange them on to a serving dish. Garnish with the rest of the coriander, coconut and peppers. Serve.
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