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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 6 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Combine water, buttermilk, chickpea flour, sugar, 1 teaspoon asafoetida powder, turmeric, and salt in a microwave-safe bowl; beat into a smooth batter with no lumps remaining. | 2. Cook chickpea mixture in the microwave on high for 90 seconds. Beat mixture to break up any lumps. Repeat 3 times, cooking at 90-second intervals and beating after each interval until mixture is slightly thicker than hummus. | 3. Spread mixture into 2 thin 12x18-inch sheets on a clean and dry steel, granite, or marble kitchen counter using a palette knife. Let cool, 5 to 10 minutes. | 4. Cut sheet into 1-inch thick ribbons. Roll up ribbons like a jelly roll. | 5. Heat peanut oil in a saucepan over low heat. Add mustard seeds; cook until they start to pop, about 30 seconds. Stir in curry leaves and 1 teaspoon asafoetida powder. | 6. Spoon oil mixture over rolls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups		0.0	0.0	0.0	0.0
buttermilk	1	cup		-	-	-	-
chickpea flour	1	cup		356.04	53.1944	20.5988	6.1548
white sugar	1 1/2	teaspoons		24.381	6.2987	0.0	0.0
asafoetida powder	1	teaspoon		-	-	-	-
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
salt	to taste			-	-	-	-
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
curry leaf	1	teaspoon	chopped	-	-	-	-
asafoetida powder	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.