Recipe

Recipe:

1. Prepare the Mung Dal Filling:

   • Soak 1/2 cup mung dal in water for 30 minutes. Drain well and grind without adding water until you have a thick paste.
   • Mix in 3 finely chopped green chilies, 1 tablespoon chili flakes, 1 teaspoon cayenne pepper (if using), 1/2 teaspoon turmeric, 1 teaspoon garam masala, 1/2 teaspoon asafoetida, and 1/4 cup each of chopped cilantro and spinach. Set aside.

2. Prepare the Dough:

   • In a mixing bowl, combine 2 cups gluten-free flour with enough water to knead into a soft, pliable dough. If using regular roti flour, adjust the water as needed to achieve the same consistency.

3. Assemble the Rolls:

   • Roll the dough into two large rotis. Spread the mung dal filling evenly over each roti.
   • Fold the sides of the roti and roll it into a log. Repeat with the remaining roti and filling.

4. Steam the Rolls:

   • Grease a steamer plate and arrange the rolls on it. Steam on high flame for 10-12 minutes or until a skewer inserted into the rolls comes out clean.
   • Let the rolls cool for 3-4 minutes before unmolding.

5. Prepare the Pudding:

   • In a bowl, mix 1/2 cup chickpea flour with 1/2 cup water to create a smooth batter. Stir in 1 tablespoon of sesame seeds and 1 tablespoon of chopped fresh parsley.

6. Cut and Fry/Bake:

   • Cut the steamed rolls into triangles or desired shapes.
   • Dip each piece into the chickpea flour batter, coating it well.
   • For Baking: Preheat the oven to 375°F (190°C) and bake the coated pieces for 20-25 minutes, or until golden and crispy.
   • For Frying: Heat oil in a pan and fry the coated pieces until they turn golden brown and crispy.

7. Serve:

   • Enjoy the rolls warm as a delicious breakfast or snack. Store leftovers in an airtight container, using parchment paper between layers if needed.