Authentic Besan Rolls Recipe – Ginger-Chili & Coconut Flavors

Last Updated on 1 month by Neha Deshmukh

Authentic Besan Rolls Recipe – Ginger-Chili & Coconut Flavors

Introduction

Oh, Besan Rolls! These little spirals of goodness hold a huge place in my heart. I remember my nani (grandmother) making these for us whenever we visited, and the aroma would fill the entire house. They’re such a comforting snack, perfect with a cup of chai, and surprisingly easy to make once you get the hang of it. Today, I’m so excited to share her recipe – with a few of my own little tweaks, of course! – so you can enjoy these flavorful rolls too.

Why You’ll Love This Recipe

These Besan Rolls aren’t just delicious; they’re a little slice of Indian culinary tradition. They’re wonderfully savory, with a gentle warmth from the ginger-chili paste and a lovely freshness from the coconut and coriander. Plus, they’re a fantastic make-ahead snack, and the tempering adds such a beautiful aromatic finish. Trust me, once you try these, they’ll become a regular in your kitchen!

Ingredients

Here’s what you’ll need to create these delightful Besan Rolls:

• 1 cup gram flour (besan) – about 180g
• 3 cups buttermilk (yogurt + water) – about 720ml
• 1 teaspoon ginger-green chili paste
• 0.25 teaspoon turmeric powder – about 1.25g
• 1 pinch asafoetida (hing)
• 0.67 teaspoon salt – about 4g
• 2 tablespoons coriander leaves, chopped
• 2 tablespoons grated coconut
• 1 tablespoon oil (for tempering)
• 1 teaspoon mustard seeds
• 8-10 curry leaves
• 1 teaspoon green chilies, finely chopped
• 2 teaspoons sesame seeds

Ingredient Notes

Let’s talk ingredients! A few things will make all the difference:

• Besan/Gram Flour: This is the star of the show! Make sure yours is fresh for the best flavor and texture. It’s readily available in Indian grocery stores and many supermarkets now.
• Buttermilk Preparation: Don’t have buttermilk on hand? No problem! Simply whisk together 1 cup of plain yogurt with 2 cups of water. Let it sit for 5-10 minutes to slightly thicken.
• Asafoetida/Hing: This might seem like an unusual ingredient, but it adds a wonderful savory depth. A little goes a long way! If you’re not familiar with it, it has a pungent smell in its raw form, but mellows out beautifully when cooked.
• Regional Variations in Spice Levels: Spice levels are very personal! My nani always used a generous amount of green chili, but feel free to adjust the ginger-green chili paste and chopped green chilies to your liking. Some families in Rajasthan even add a pinch of red chili powder to the batter for extra heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Batter: In a large bowl, whisk together the gram flour, buttermilk, ginger-green chili paste, turmeric powder, asafoetida, and salt. Make sure there are no lumps – a smooth batter is key!
2. Cook the Batter: Place the bowl over low heat and cook, stirring constantly, for about 17-20 minutes. This is where your arm gets a workout, but it’s worth it! The batter will gradually thicken.
3. Check the Consistency: To test if it’s ready, take a small spoonful of the batter and spread it thinly on a lightly greased plate. Let it cool for a minute. If it rolls up easily without sticking, you’re good to go!
4. Spread and Cool: Quickly spread the hot batter as thinly as possible on greased plates or trays. The thinner, the better for easy rolling. Let it cool completely.
5. Coconut & Coriander Sprinkle: Once cooled, sprinkle the grated coconut and chopped coriander leaves evenly over the spread batter.
6. Roll ‘Em Up!: Carefully cut the batter into strips. Starting from one end, roll each strip tightly to form a roll. Arrange the rolls on a serving plate.
7. Tempering Time: Heat the oil in a small pan. Add the mustard seeds and let them splutter. Then, add the curry leaves and green chilies, and sauté for a few seconds. Finally, add the sesame seeds.
8. Pour & Garnish: Pour the hot tempering evenly over the rolls. Garnish with a little extra coconut and coriander. Serve immediately or at room temperature.

Expert Tips

• Low and Slow: Cooking the batter on low heat is crucial. It prevents burning and ensures a smooth texture.
• Grease is Your Friend: Generously greasing the plates or trays prevents the batter from sticking.
• Work Quickly: The batter sets quickly, so have everything ready before you start spreading.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt to make your buttermilk.
• Gluten-Free Confirmation: Besan (gram flour) is naturally gluten-free, so these rolls are a great option for those avoiding gluten!
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick. Feel free to experiment!
• Gujarati/Rajasthani Adaptations: My aunt in Gujarat adds a pinch of hing to the tempering for an even more intense flavor. In Rajasthan, they sometimes add a sprinkle of chaat masala over the rolls before serving.

Serving Suggestions

Besan Rolls are fantastic on their own, but they’re even better with a side of chutney! I love them with mint-coriander chutney, sweet tamarind chutney, or even a simple yogurt dip. They also make a wonderful addition to a larger Indian snack platter.

Storage Instructions

You can store Besan Rolls in an airtight container at room temperature for up to 2 days. They might lose a little of their crispness, but they’ll still be delicious!

FAQs

• What is the best way to make buttermilk for this recipe? Using the yogurt and water method is super easy and effective! Just whisk them together and let it sit for a few minutes.
• Can I use a different type of flour instead of besan? While besan is traditional, you could experiment with other flours, but the texture and flavor will be different.
• How can I adjust the spice level of these rolls? Adjust the amount of ginger-green chili paste and chopped green chilies to your preference.
• What is the purpose of asafoetida (hing) in this recipe? Asafoetida adds a unique savory flavor and aids in digestion.
• Can these rolls be made ahead of time? Yes! You can make the rolls a few hours in advance and store them in an airtight container. Add the tempering just before serving.
• What chutneys pair best with Besan Rolls? Mint-coriander chutney, sweet tamarind chutney, and a simple yogurt dip are all excellent choices!