Ingredients :
1 teacup gram flour(besan)
½ teaspoon turmeric powder
4 green chillies
salt to taste
3 teacups thin buttermilk
¼ teaspoon asafetida
12 mm.(1/2”) piece ginger
For garnish:
3 tablespoon oil
2 pinches asafetida
3 tablespoons grated fresh coconut
1 teaspoon mustard seeds
3 tablespoons chopped coriander
A favourite Gujarati ‘farsan’. Can also be served as a snack at tea-time. Preparation time : 20 minutes. Cooking time: 20 minutes. Serves 6 to 8.
1 teacup gram flour(besan)
½ teaspoon turmeric powder
4 green chillies
salt to taste
3 teacups thin buttermilk
¼ teaspoon asafetida
12 mm.(1/2”) piece ginger
For garnish:
3 tablespoon oil
2 pinches asafetida
3 tablespoons grated fresh coconut
1 teaspoon mustard seeds
3 tablespoons chopped coriander
A favourite Gujarati ‘farsan’. Can also be served as a snack at tea-time. Preparation time : 20 minutes. Cooking time: 20 minutes. Serves 6 to 8.
Method :
Make a paste of the green chillies and ginger.
Mix the gram flour, buttermilk, turmeric powder, asafetida, green chilli paste and salt very will.
Heat the mixture and keep stirring constantly.
When very thick, test by spreading a little paste on a plate.If after about 1 minute, the mixture can be rolled and lifted, it is ready for spreading.
When ready, spread the mixture thinly (with the help of the back of a spoon) on any working surface.
Cool and cut in about 50 mm.(2”) strips.
Roll up the strips (like small swiss rolls) and arrange on a plate.
Heat the oil in a vessel and fry the mustard seeds.
When the seeds start popping, remove from the fire, add the asafoeetida and pour over the arranged rolls.
Garnish with the chopped coriander and grated coconut and serve.
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