GARLIC - 1/4 CUP

firstly, in a pan heat 2 tsp oil and roast ¼ cup garlic until it turns golden brown.

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DRY COCONUT 

add ½ cup peanut, 2 tbsp sesame, ½ cup coconut.

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GOLDEN BROWN

roast until the coconut turns golden brown.

3

COOL COMPLETELY

cool completely, and transfer to the mixi jar.

4

CHILLI POWDER

add 1½ tbsp chilli powder and ¾ tsp salt.

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COARSE POWDER

pulse and grind to a coarse powder. dry garlic chutney is ready. keep aside.

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RAVA - 1 CUP, COARSE

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

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CURD - HALF CUP

transfer the rava to a large bowl. also add 3 tbsp wheat flour, ½ cup curd

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CUMIN - 1 TSP

further add 1 tsp cumin, 2 chilli, 2 tbsp coriander and ½ tsp salt. mix well

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WATER 1 CUP

now add water as required and prepare a smooth flowing consistency batter.

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REST - 20 MINUTES

whisk the batter and rest for 20 minutes, so the rava absorbs all the water.

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GREASE WELL

to prepare the roll, grease the plate with oil

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SPREAD UNIFORMLY

and pour a cup of batter and spread by rotating the plate

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STEAM -  3 MINUTES

now steam for 3 minutes, or until the suji batter is cooked completely.

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CUT PIECES

cut into thick strips using a sharp knife

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GARLIC CHUTNEY

sprinkle prepared garlic chutney powder.

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ROLL TIGHT

now roll the strips tight making sure the chutney powder is intact. keep aside

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MUSTARD 

in a pan heat 2 tsp oil. splutter ½ tsp mustard, 2 tbsp sesame, few curry leaves and ½ tsp chilli flakes.

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ROAST - 1 MINUTE

now roast the prepared suji roll for a minute

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READY TO EAT

garnish with 2 tbsp coriander and finally, enjoy suji ki khandvi for morning breakfast.

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