Red Velvet Roulade
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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.
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Ingredients
Filling
- Pinch asafetida
- 1/2 teaspoon cumin seed
- 1 teaspoon 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
- 1 teaspoon Chili powder or as per taste
- 1 teaspoon Cumin powder or as per taste
- 1 teaspoon Garam masala or as per taste
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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 aside.
FOR FILLING 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.
Recipe Nutrition
Calories: 525 kcal | Carbohydrates: 52 g | Protein: 19 g | Fat: 28 g | Saturated Fat: 10 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 7 g | Trans Fat: 0.03 g | Cholesterol: 39 mg | Sodium: 653 mg | Potassium: 583 mg | Fiber: 7 g | Sugar: 10 g | Vitamin A: 1334 IU | Vitamin C: 35 mg | Calcium: 349 mg | Iron: 4 mg
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