Method; Add all the ingredients (except the ingredients for tempering) in a blender and grind into a very fine paste.
Take a thick bottom pan/non-stick vessel and pour the batter in it. Heat the batter for 10-12 minutes on slow flame stirring continuously to avoid lumps.
The batter will start leaving the sides of the vessel. Take off the flame and pour it immediately over the kitchen counter (stone/marble) or in a large flat plate.
Spread it with a spatula in a thin sheet and leave it for 5 minutes to let it cool.
Cut into broad strips using a knife. Roll each strip into spiral shaped rolls. Slice each roll into smaller roundels of about 2-3’ length and place them in a serving dish.
Heat oil in a wok and crackle sesame seeds for a few seconds and add lemon juice in it. Pour this tempering over the sliced Spinach rolls and garnish with grated fresh coconut.
Stuffed Spinach rolls; Grate cucumber, carrots and raw mango. Add salt, black pepper and fill a little of this filling before rolling the stripes. Green coriander and mint chutney, garlic mayonnaise and tomato sauce are some other filling options.Instant Savory Cake or Khaman Dhokla – A Popular Indian snack
Indian delicacy ‘Khaman Dhoklas’ are seasoned spongy Lentil flour savory cakes which are easy and quick to cook and serve as a delicious tea time snack.
Ingredients to go in...
Serving; makes 10-12 pieces
Cooking time; 15 minutes
(Makes about 10-12 small pieces)
Method; Take a large vessel and add all the ingredients except the ENO fruit salt. Mix all the ingredients well so that there remain no lumps in the batter.
Add ENO fruit salt in the above chickpea flour batter. It will start to bubble and make a frothy batter. Steam the batter for about 6-7 minutes on high flame. You can use a normal vessel as steamer for the same.
Heat one cup of water in a large vessel, you should be able to place the greased baking tray or the plate in that vessel easily. Pour the batter immediately in the greased baking tray or a large plate. Put a small inverted steel bowl inside hot water vessel.
Place the baking tray or the plate of batter over the inverted bowl and cover it with a lid. Steam it for about 6-7 minutes. Take out the plate of steamed savory cake from the steamer and let it cool little.
Heat oil in a wok and crackle mustard seeds. Add sesame seeds and chopped green chilies. Take the wok off the flame. Mix lemon juice, sugar and water in a small bowl and pour it in the tempering.
Pour the tempering over the cooked savory cake and let it soak for 5 minutes.
Slice the ‘Khaman Dhoklas’ into squares and serve with green chutney or tomato sauce. These istant lentil flour savory cakes make a wonderful tea time healthy snack.