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RED VELVET ROULADE

May-27-2017
Rita Arora
30 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT RED VELVET ROULADE RECIPE

Red velvet roulade is healthy and easy to make appetizer for parties. We can make it in advance. Goodness of beetroot and spinach gives a healthy factor. Beautiful and attractive presentation with plastic syringe used by professional chefs in molecular cooking.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Indian
  • Sauteeing
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. INGREDIENTS FOR ROULADE
  2. 1/2 cup gram flour
  3. 1/4 cup whole wheat flour
  4. 1/4 cup oat flour
  5. 1/4 cup rice flour
  6. 1/4 cup Semolina
  7. 1/4 cup Yogurt
  8. 1/2 cup beetroot puree
  9. Salt and pepper
  10. 1 tsp Ginger garlic paste
  11. oil
  12. For Filling
  13. Pinch of Asafetida
  14. 1/2 tsp cumin seeds
  15. 1 tsp Ginger garlic paste
  16. 1 onion chopped
  17. 1/2 raw mango
  18. 1 cup spinach puree
  19. 1 cup broccoli ( grated)
  20. For 2nd Filling:
  21. 1 cup paneer( grated )
  22. 3 tbsp cashews ( roasted)
  23. 1/4 cup sweet corn ( boiled)
  24. Chilly powder to taste
  25. Cumin powder
  26. Garam Masala

Instructions

  1. FOR ROULADE- Mix all the ingredients together adding sufficient water to get a dosa batter consistency.
  2. Let the batter sit for 15 minutes. Heat up a non stick tava and spread the batter with the help of ladle. Cook the crepe on medium heat brushing butter on both sides. Repeat with remaining batter.
  3. FOR FILLING 1-Heat up oil in a pan, add asafetida, cumin seeds, ginger- garlic paste, onion and raw mango. Add broccoli, saute for 2 mins add spinach puree, sweet corn and cook for 5-6 mins. Keep 
  4. 2nd filling: In a bowl add grated paneer, cashew, add seasoning and keep aside.
  5. take a crepe, spread spinach paste in half, spread paneer filling on other half . Roll it and cut into roundels.
  6. Fill the coriander mint chutney and tamarind chutney in disposable droppers and serve with roulade. Garnish with beetroot and yogurt dip.

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