Spinach and Corn Rolls

About Spinach and Corn Rolls

Ingredients

• Chapattis 4
• Spinach, blanched and chopped 4 tbsps
• Sweet corn kernels, boiled 4 tbsps
• Kissan tomato ketchup 4 tbsps
• Fresh cream 4 tbsps

How to Make Spinach and Corn Rolls (Stepwise Photos)

Method

1. Spread 1 tbsp tomato ketchup each chapatti.
2. Mix spinach, corn and cream in a bowl and spread this mixture over the ketchup and roll from one end to the other.
3. Arrange the rolls on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps