750 grammes
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Posted on by Lakshmi Vasanth


Ingredients -  4 Chappati

For the batter – Besan – 2 tblsp

                         Tamarind water- ¼ cup

                         Chillipd – 1 tsp

                         Dhania pd – 1 tsp

                         Garam Masala – ½ tsp

                         Jeera pd – ½ tsp

                         Jaggery – 2 tblsp

                         Salt, Hing – ¼ tsp

Takda –            Oil – 1 tblsp

                         Jeera – 1 tsp

                         Til seeds – 1 tsp

                         Coriander leaves

                         Coconut – 2 tblsp ( optional)


Method : In a blender add all the items for the batter and blend well…adjust the water …it should be bajji / pakoda consistency. The batter should be very very spicy  and very sweet also…..as it goes to steam…the spiciness reduces….!!

Now take  1 chappati… spread the batter all over the chappati very well, and now place one more chappati over this and spread the batter over this also. Now roll the chappati tightly . Do the same with the net 2 chappati also .


Keep them in the idli plates which does not have holes and steam for 15 mins. Remove from steamer and allow to cool well. Then cut them to half inch roundels.


Take a pan add oil and to this jeera  and til seeds…once they flutter add 1 tblsp water to this and pour over the chappati roundels made. Garnish with Coriander leaves and Coconut…..Serve with Sweet Chutney…!!!

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