Preparation time: 5 mins Cooking time: 15 mins
475 ml (16 fl oz/2 cups) buttermilk
90 g (3½ oz/1 cup) chickpea (gram)flou
2 teaspoon sugar
1/4 teaspoon of salt
1 teaspoon turmeric
1 cup coriander (cilantro), chopped
1 green chillies, finely chopped
80 g (3 oz/1 cup) freshly grated
3 tablespoons vegetable oil
1 teaspoon of mustard seeds
2 teaspoon of tamarind and date
chutney (see tamarind and date chutney
In a saucepan, mix the buttermilk, chickpea flour, 1 teaspoon of sugar, 1/8 teaspoon of salt, turmeric and cook over medium heat while whisking constantly to avoid and break up any lumps. Keep whisking until the dough starts coming off the sides of the saucepan and when there is a lot of resistance while whisking. Test the consistency of the dough by spreading a small amount on the back of a clean baking tray. Leave to cool, then using your fingertips, try recipe Coriander Rolls with Date and Tamarind chutney aka Surlichi Wadi or Khandvi rolling it. If it is cooked it will come straight off the baking sheet, otherwise cook the dough a little more.
Once the dough is cooked, divide the dough between 2 clean baking trays and spread evenly using a spatula on the back of the tray. Leave it to cool completely then make serrations about 3–4 cm (1¼–1¾ in) apart using a knife. In a bowl, mix the coriander and chillies with the grated coconut, rest of the salt and sugar. Squeeze half a lemon into the mixture and mix well.
In a small pan heat the oil, and sauté the mustard seeds until they pop. Turn off the heat and set aside until cool. Spread the cooled oil over a baking trays spread with the dough and drizzle some of the date and 1 teaspoon of tamarind sauce on the baking tray on top of the oil. Sprinkle the coconut mixture over the baking sheet generously leaving 1 teaspoon of mixture behind for plating. Start rolling the roulade from one end and carefully make into a roll. Roll it as tight as possible so the stuffing does not fall out. Serve on a bed of coconut mixture and drizzle date and tamarind sauce on top.