Name: RED VELVET ROULADE recipe by Rita Arora at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: INGREDIENTS FOR ROULADE; 1/2 cup gram flour; 1/4 cup whole wheat flour; 1/4 cup oat flour; 1/4 cup rice flour; 1/4 cup Semolina; 1/4 cup Yogurt; 1/2 cup beetroot puree; Salt and pepper; 1 tsp Ginger garlic paste; oil; For Filling; Pinch of Asafetida; 1/2 tsp cumin seeds; 1 tsp Ginger garlic paste; 1 onion chopped; 1/2 raw mango; 1 cup spinach puree; 1 cup broccoli ( grated); For 2nd Filling:; 1 cup paneer( grated ); 3 tbsp cashews ( roasted); 1/4 cup sweet corn ( boiled); Chilly powder to taste; Cumin powder; Garam Masala

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.

Ingredients Serving: 4

INGREDIENTS FOR ROULADE
1/2 cup gram flour
1/4 cup whole wheat flour
1/4 cup oat flour
1/4 cup rice flour
1/4 cup Semolina
1/4 cup Yogurt
1/2 cup beetroot puree
Salt and pepper
1 tsp Ginger garlic paste
oil
For Filling
Pinch of Asafetida
1/2 tsp cumin seeds
1 tsp Ginger garlic paste
1 onion chopped
1/2 raw mango
1 cup spinach puree
1 cup broccoli ( grated)
For 2nd Filling:
1 cup paneer( grated )
3 tbsp cashews ( roasted)
1/4 cup sweet corn ( boiled)
Chilly powder to taste
Cumin powder
Garam Masala

Instructions

FOR ROULADE- Mix all the ingredients together adding sufficient water to get a dosa batter consistency.
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.
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
2nd filling: In a bowl add grated paneer, cashew, add seasoning and keep aside.
take a crepe, spread spinach paste in half, spread paneer filling on other half . Roll it and cut into roundels.
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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