Ingredients:Besan/ Chickpea Flour: 1 Cup
Buttermilk: 2.5 Cups
Turmeric Powder: 1/2 tsp
Salt to Taste
For Filling:
Fresh or Thawed Grated Coconut: 1/2 Cup
Finely Chopped Cilantro: 2 tbsp
Minced Fresh Ginger: 1 tsp
Minced Green Chillies: 2 (optional)
Salt to Taste
Tempering:
Oil: 1 tbsp
Mustard Seeds: 2 tsp
Hing/Asafoetida: a pinch
Procedure:
1. Whisk buttermilk, besan, turmeric powder, salt and make a smooth paste.
2. In a bowl, mix coconut, cilantro,ginger, green chillies & salt.
3. Set out about 3-4 dinner plates or cover cutting board with aluminium foil or you can use thick plastic paper.
4. Transfer besan paste into a non-stick pan and heat on a low flame, stirring constantly so that you don't get lumps.Keep stirring until the batter becomes thick. Cook it until it is can be rolled properly once smeared on a plate.
5. When done, spread batter on plates in thin layer, using gentle circular motion. Let it cool for 5-10 minutes.
6. Then sprinkle the coconut filling evenly on the thin layer.
5. When done, spread batter on plates in thin layer, using gentle circular motion. Let it cool for 5-10 minutes.
6. Then sprinkle the coconut filling evenly on the thin layer.
7. When set with the help of knife cut the thin layer into 1 inch wide strips.Then gently roll each strip into a tight roll.
8. Arrange all rolls in a serving dish.9. Make the tempering by heating oil and spluttering mustard seeds and asafoetida in it. Pour the tempering evenly on the rolls.
10. Garnish with chopped coriander and grated coconut.
11. If you want you can squeeze some lemon juice on top.
Notes:
1. Remember the propotion 1 Part Besan : 2.5 Part Buttermilk
2. Make sure buttermilk is not so thin.
3. As mixture cools fast, make wadi in small quantity at a time.
4. While cooking besan mixture stir continuously to avoid lumps.
5. If you don't want to stir continuously you can cook besan mixture in microwave.
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