Preparation:
1. Using a hand mixer, blend everything to a smooth texture. There should be no lumps of besan.
2. Add lots of ginger paste and vary green chile paste according to your taste.
3. Take a 5 quart pan. Put it on medium high heat and add the contents of the mixer to it.
4. Stir it continuously with a wooden spatula so that it does not stick. It will start getting thicker after 5-7 minutes.
5. Test by putting a 1/4 spoonful of the mixture on a greased plate. Spread the mixture and after a minute or so, try to roll it like a log. If it rolls on, it is ready.
6. On a plasic sheet (I use a wooden dining table which is sprayed with non stick) spray non stick liberally. Spread the mixture in all directions to make a very thin layer (work fast). After it is cool to the touch, and gives a dried look (couple of minutes) put horizontal cuts in the mixture with a knife; make sections.
7. Start rolling each section like a log. Make equal sizes.
8. Make the tempering and put it on the cut pieces. Sprinkle some chopped cilantro and dried or fresh grated coconut. |
