GARLIC - 1/4 CUP
firstly, in a pan heat 2 tsp oil and roast ¼ cup garlic until it turns golden brown.
add ½ cup peanut, 2 tbsp sesame, ½ cup coconut.
roast until the coconut turns golden brown.
cool completely, and transfer to the mixi jar.
add 1½ tbsp chilli powder and ¾ tsp salt.
pulse and grind to a coarse powder. dry garlic chutney is ready. keep aside.
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
CURD - HALF CUP
transfer the rava to a large bowl. also add 3 tbsp wheat flour, ½ cup curd
CUMIN - 1 TSP
further add 1 tsp cumin, 2 chilli, 2 tbsp coriander and ½ tsp salt. mix well
WATER 1 CUP
now add water as required and prepare a smooth flowing consistency batter.
REST - 20 MINUTES
whisk the batter and rest for 20 minutes, so the rava absorbs all the water.
to prepare the roll, grease the plate with oil
and pour a cup of batter and spread by rotating the plate
STEAM - 3 MINUTES
now steam for 3 minutes, or until the suji batter is cooked completely.
cut into thick strips using a sharp knife
sprinkle prepared garlic chutney powder.
now roll the strips tight making sure the chutney powder is intact. keep aside
in a pan heat 2 tsp oil. splutter ½ tsp mustard, 2 tbsp sesame, few curry leaves and ½ tsp chilli flakes.
ROAST - 1 MINUTE
now roast the prepared suji roll for a minute
READY TO EAT
garnish with 2 tbsp coriander and finally, enjoy suji ki khandvi for morning breakfast.