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I love chickpeas in any form whether as dahl or as besan flour for various dishes. by Anupama from India
A very very traditional dish from Western India. Looks difficult to make but easy enough with the help of a pressure cooker. I completely dedicate this to my Aai (mom) who had absolute faith in my abilities to make it.
- Contributed by Indiancuisineandculture Y-Group
- Level of difficulty: Intermediate
- Servings: 6 to 7 rolls
Outer roll Edit
- 1 cup chickpea flour (besan)
- 1.5 tsp plain flour
- 1 cup buttermilk
- 1 cup water
- 6 to 7 cloves garlic
- 3 green chillies, I use more-Shantihhh says)
- 1 tsp salt
- ¼ tsp turmeric powder
- 3 tbsp oil
- 1 tsp mustard seeds
- ½ tsp asafoetida
- 7 to 8 curry leaves (Shantihhh says should be fresh)
Outer roll Edit
- In a grinder crush the garlic, chillies and salt together.
- In a mixing bowl mix the besan, plain flour, water, buttermilk, and the crushed garlic-chilli paste very well.
- Give it a taste to check if you need more salt or chilly.
- Strain this mixture as we need a smooth batter.
- Cook the batter in a pressure cooker for up to 3 whistles or for as long as it takes you to cook rice and dal in your pressure cooker (every pressure cooker differs a bit here and there).
- In the meanwhile prepare the filling by mixing the grated coconut and coriander, sugar and salt and keep ready.
- Also keep 5 steel or melamine plates at hand to spread the batter.
- To the cooked batter add about 3 tblspns of hot water to loosen it up a bit and give it a brisk stir.
- Immediately while the batter it still hot start spreading it evenly onto the plates like shown in the pic below.
- Keep your strokes in one direction only to get it evenly done. This needs to be done very fast.
- After finishing all the batter mark out rows with a knife or a pizza cutter, now spread the coconut filling on the batter on the marked rows.
- And now comes the best part.
- Start rolling the wadis like shown in the pic below.
- They roll beautifully. Please do not oil the plates initially.
- Place all the wadis vertically close to each other in a container.
- Heat the oil in a small wok or kadhai.
- Add the mustard, asafoetida and curry leaves.
- Spoon the tempering into each of the vertically placed wadis.
- To serve garnish them with some of the coconut and coriander mixture and spoon any left tempering all over.