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
- 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
- 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
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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.
- 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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