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Red Velvet Roulade

4.20 from 6 votes

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 and beautiful and attractive presentation will attract your guests.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Served AsBrunch, Snacks
Servings 4


  • 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
  • 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
  • Cumin powder
  • Garam masala


  • 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 aside.
  • 2- 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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4.20 from 6 votes

Rita Arora
Rita Arora

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