Corn Stuffed Dahivadi
|Gram flour||1 Cup (16 tbs)|
|Thin buttermilk||3 Cup (48 tbs)|
|Corn stuffing||1 Cup (16 tbs) (1 Recipe)|
|Tomato ketchup/Chutney||1⁄4 Cup (4 tbs)|
|Mustard seeds||1 Teaspoon|
|Coriander leaves||1 Tablespoon (For Garnish)|
|Grated coconut||1 Tablespoon (For Garnish)|
Combine all ingredients for dahivadi and place on medium fire.
Cook stirring constantly until mixture is thick and smooth.
Stir continuously with a spatula or lumps will be formed immediately.
Lightly grease two big thalies or trays on the back side.
Spread half mixture on each thali.
In the beginning, when it is hot, spread with the help of spatula and when the paste cools down a little, spread with palm of hand till the layer is quite thin.
Prepare stuffing as directed in the recipe.
Put 'H' shape marks on the dahivadi layers.
This will divide each layer in four pieces.
Apply ketchup lightly and spread some stuffing on each piece leaving half an inch from all sides.
Start rolling from the cut side.
Cut rolls into 1 inch pieces.
Arrange them on a serving plate.
Finish both the thalies of dahivadi in this manner.
Heat oil in a pan, and fry chillies and mustard seeds.
Sprinkle baghar on dahivadi in the plate.
Garnish with coriander leaves and coconut.