This is my attempt at making the rolls that are usually sold in the bakeries in Kerala. The ones available in the bakeries are called meat rolls since beef is usually the filling in those rolls. Here I have tried three types of filling for these rolls – chicken, beef and chicken and veg filling. All the fillings were tasty but I loved the combination of chicken and veggies, the most. The meat rolls sold in the bakeries are almost deep brown in color. I am always too scared of leaving anything in hot oil after they turn golden brown, for fear of getting them burnt. Also I do not have the pictures of the the rolling process, since my hubby was not home when I made these and I couldn’t handle both together. The meat(beef) rolls were all made in the first batch and I am really sorry guys, I forgot to take their pictures before I tasted them all (ooops) :).
Ingredients for the batter and rolls (Yield 12- 14 rolls)
- Maida/All purpose flour – 2 cups
- Egg – 1
- Salt – To taste
- Water – As required
- Egg-white – Of 2 eggs
- Bread Crumbs – 1/2 – 3/4 cup or as required
Beat the egg well and add the maida, salt and water. Consistency should be like that of a dosa batter.
Method of making the rolls
Make thin dosas with the above batter. Fill the top end of the dosa with around 1.5 – 2 tbsp of the filling and fold the top end of the dosa over the filling(you can shape the filling like a log and press them down to tighten the roll). Now fold the right and left sides towards the centre. Now start rolling down to form a tight roll and seal the bottom end with some maida batter. Be careful not to tear the dosa. Now dip them in beaten egg-white and then in bread crumbs. Deep fry in hot oil at medium heat until golden brown. It takes about 10 – 15 mts. Serve hot with ketchup.
Ingredients (For chicken filling and beef filling)
- Minced chicken breast – 1/2 cup (Marinate it with salt, pepper powder for 30 mts and then cook in a pressure cooker for 2-3 whistles. Mince when it cools down)
- Ginger – 1 tsp minced
- Garlic – 1 tsp minced
- Pepper powder – 1/2 – 1 tsp
- Garam masala – 1/4 – 1/2 tsp
- Salt – To taste
Heat oil in pan and add minced ginger, garlic. Saute for a minute and add the minced chicken. Add pepper powder and garam masala. Sprinkle water if it is too dry. Mix well and switch off. Substitute chicken with beef for the beef filling.
For chicken and veg filling
- Chicken breast – 1/2, sliced to thin strips and cooked with pepper powder and salt
- Carrot – 1/4 cup sliced thin
- Onion – 1/4 cup, thinly sliced
- Cabbage – 1/4 cup, thinly sliced
- Bell peppers (red and green) – 1/4 cup thinly sliced
- Pepper powder – 1/2 tsp
- Soy sauce – 1 tsp
- Garlic salt – To taste
Heat oil in a pan, add onion, saute for a minute at high heat and add carrot. Saute for a few seconds and then add cabbage. Saute for a few seconds and add bell peppers. Saute for a minute, add the cooked chicken strips, soy sauce and garlic salt. Mix well and switch off. Use it as a filling for the rolls when it cools down.