Red velvet roulade

Name: Red velvet roulade
Cuisine: Indian
Ingredients: 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; For 1st filling:; Pinch asafetida; 1/2 tsp cumin seeds; 1 tsp ginger garlic paste; 1 onion chopped; 1/2 raw mango; 2 cups spinach puree; 1 cup broccoli (grated); For 2nd filling;; 1 cup paneer(grated); Basic spices; For 3rd filling; 3 tbsp cashews (roasted); 1/4 cup sweet corn (boiled); 2 tbsp raw mango (finally chopped); 2 tbsp pomegranate seeds; 1 tsp lemon juice; Chilly powder; Cumin powder

Rita Arora @cook_7852856

Red velvet roulade is healthy and easy to make appetizer for kids.

We can make it in advance. The goodness of beetroot and spinach gives a health factor and beautiful and attractive presentation will attract your kids.

Red velvet roulade is healthy and easy to make appetizer for kids.

We can make it in advance. The goodness of beetroot and spinach gives a health factor and beautiful and attractive presentation will attract your kids.

Rita Arora @cook_7852856

Red velvet roulade is healthy and easy to make appetizer for kids.

We can make it in advance. The goodness of beetroot and spinach gives a health factor and beautiful and attractive presentation will attract your kids.

Red velvet roulade is healthy and easy to make appetizer for kids.

We can make it in advance. The goodness of beetroot and spinach gives a health factor and beautiful and attractive presentation will attract your kids.

Saved

Ingredients

1/2 cupgram flour
1/4 cupwhole wheat flour
1/4 cupoat flour
1/4 cuprice flour
1/4 cupsemolina
1/4 cupyogurt
1/2 cupbeetroot puree
Salt and pepper
1 tspginger garlic paste
Oil
for filling
For 1st filling:
Pinchasafetida
1/2 tspcumin seeds
1 tspginger garlic paste
1onion chopped
1/2raw mango
2 cupsspinach puree
1 cupbroccoli (grated)
For 2nd filling;
1 cuppaneer(grated)
Basic spices
For 3rd filling
3 tbspcashews (roasted)
1/4 cupsweet corn (boiled)
2 tbspraw mango (finally chopped)
2 tbsppomegranate seeds
1 tsplemon juice
Chilly powder
Cumin powder
Garam masala
2 tbsproasted poppy seeds (to sprinkle on top)

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Steps

1

FOR ROULADE- Mix all the ingredients together adding sufficient water to get a dosa batter consistency. Let the batter sit for 15 minutes.
2

Heat up a non-stick tava and spread the batter with 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 and cook for 5-6 mins. Keep aside.
4

In a bowl add grated paneer, add seasoning and keep aside.
5

In a mixing bowl add cashews, raisins, sweet corn, pomegranate seeds, 1 tsp mayonnaise, mix well. Keep aside.
6

PLATING - take a crepe, spread spinach paste in half, spread paneer filling on the other half. Add some corn and cashew mixture. Roll it and cut into roundels. Garnish with chutney mousse or your kids favourite ketchup in droppers.