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Ingredients
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Quantity
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Besan or gram flour
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1 cup
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Butter milk
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3 cups
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Or
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Yoghurt + water – well blended
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1 cup +2 cups
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Ginger paste
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Green chilli paste
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Turmeric powder
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¼ tsp
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Salt
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to taste
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Hing
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For
tempering:
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Oil
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3 tbsp
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Mustard seeds
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1 tbsp
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Hing
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|
Using a hand mixer, blend everything to a smooth texture. There
should be no lumps of besan.
Add lots of ginger paste and vary green chilli paste according to
your taste.
Take a 5 quart pan. Put it on medium high heat and add the
contents of the mixer to it.
Stir it continuously with a
wooden spatula so that it does not stick. It will start getting thicker after
5-7 minutes.
Test by putting a ¼ spoonful of the mixture on a greased plate.
Spread the mixture and after a minute or so, try to roll it like a log. If it
rolls on, it is ready.
On a plastic sheet (I use a wooden dining table which is sprayed
with non stick) spray non stick liberally. Spread the mixture in all directions
to make a very thin layer (work fast). After it is cool to the touch, and gives
a dried look (couple of minutes) put horizontal cuts in the mixture with a
knife; make sections.
Start rolling each section like a log. Make equal sizes.
