Rice Roulade with mixed vegetables

Name: Rice Roulade with mixed vegetables
Cuisine: Indian
Ingredients: 1 bowl rice flour; 1 bowl water; as required Oil; 1 bowl finely grated carrots; 1 bowl finely chopped cabbage; 2 tbsp finely chopped capsicum; 3 cloves finely grated garlic; 3 tbsp finely chopped coriander; 1/2 tsp black pepper powder; 1/2 cup marinara/pizza sauce; to taste Salt

Shuchi Jain @shuchi_191171

#ricecontest
#teamtrees
#onerecipeonetree
In my endeavor to be off wheat for a few weeks, I've been experimenting with alternatives. One such is 'Rice'. 'My experiments with rice' have come up with a few awesome recipes. My daughter when home, keeps demanding something or the other to eat and her love for momos made me come up with this recipe.
* The name was given by her only.

It tastes excellent if eaten fresh and hot. The filling can be changed according to preference.

Shuchi Jain @shuchi_191171

It tastes excellent if eaten fresh and hot. The filling can be changed according to preference.

Saved

Ingredients

1 bowlrice flour
1 bowlwater
as requiredOil
1 bowlfinely grated carrots
1 bowlfinely chopped cabbage
2 tbspfinely chopped capsicum
3 clovesfinely grated garlic
3 tbspfinely chopped coriander
1/2 tspblack pepper powder
1/2 cupmarinara/pizza sauce
to tasteSalt

Saved

Steps

1

In a heavy bottom pan heat 1 bowl of water. Add 1/2 tsp salt and 1 tsp oil to it. Bring it to a boil.
2

Switch off the gas and add 1 bowl of rice flour to the boiling water with continuous stirring till it becomes lumpy.
3

Cover the vessel and leave it for 6-7 minutes to let it cook in it's heat and cool slightly.
4

Meanwhile mix grated carrots, cabbage, capsicum and salt. Leave for a minute.
5

Squeeze out the water released from the mixture. Add garlic, coriander, pepper and adjust salt if required. Mix well.
6

Transfer the rice flour mixture to a plate. Apply little oil to your palms and knead the mixture,when still warm to a soft dough.
7

Keep enough water in a steamer for heating.
8

Apply oil on one side each of the two plastic sheets.
9

Take a medium sized ball of the rice flour dough and place on the greased side of one of the plastic sheets. Cover with another sheet with greased side facing the ball. Press gently and roll into a 3--4 mm thick chapatti with a rolling pin or hand.
10

Remove the top sheet gently.
11

Spread a tsp of marinara sauce on the rice chappati. Spread about 1 Tbsp of vegetable mixture on the chappati.
12

Now gently lift the plastic sheet from one end and fold, to form a roll(like sushi). Don't make very thin rolls, else it'll break.
13

Grease the steamer plate and place the roll carefully on it.
(I used a greased strainer on a heavy vessel as a steamer)
14

Similarly prepare other rolls too. Cover the steamer and cook on low- medium heat for about 10 minutes.
15

Switch off the gas and remove the lid. If the rolls are done, they would become slightly translucent and firm.
16

Lift the rolls gently and place them in a plate. Cut into rings, about 1 inch thick, with a sharp knife and serve hot with sauce of your choice.