How to make dry garlic chutney
1
firstly, in a pan heat 2 tsp oil and roast ¼ cup garlic until it turns golden brown.
2
add ½ cup peanut, 2 tbsp sesame, ½ cup coconut.
3
roast until the coconut turns golden brown.
4
cool completely, and transfer to the mixi jar.
5
add 1½ tbsp chilli powder and ¾ tsp salt.
6
pulse and grind to a coarse powder. dry garlic chutney is ready. keep aside.
How to make suji roll
1
firstly, in a mixer jar take 1 cup rava and grind to a fine powder. if you have fine suji then you can skip grinding to a fine powder.
2
transfer the rava to a large bowl. also add 3 tbsp wheat flour, ½ cup curd.
3
further add 1 tsp cumin, 2 chilli, 2 tbsp coriander and ½ tsp salt. mix well.
4
now add water as required and prepare a smooth flowing consistency batter.
5
whisk the batter and rest for 20 minutes, so the rava absorbs all the water.
6
to prepare the roll, grease the plate with oil.
7
and pour a cup of batter and spread by rotating the plate.
8
now steam for 3 minutes, or until the suji batter is cooked completely.
9
cut into thick strips using a sharp knife.
10
sprinkle prepared garlic chutney powder.
11
now roll the strips tight making sure the chutney powder is intact. keep aside.
12
in a pan heat 2 tsp oil. splutter ½ tsp mustard, 2 tbsp sesame, few curry leaves and ½ tsp chilli flakes.
13
now roast the prepared suji roll for a minute.
14
garnish with 2 tbsp coriander and finally, enjoy suji ki khandvi for morning breakfast.
Video
Notes
- firstly, stuffing lehsuni chutney makes the roll so masaledar, you don’t need any side dish to serve along with it.
- also, you can skip the tempering if you are counting on calories.
- additionally, you can add grated carrot for batter for variation.
- finally, suji ki khandvi recipe also tastes great when packed for a lunch box.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/masaledar-lehsuni-suji-ki-khandvi-recipe/