Recipe of Perfect South Indian Healthy Breakfast Wraps with a quick salad

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, South Indian Healthy Breakfast Wraps with a quick salad. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

South Indian Healthy Breakfast Wraps with a quick salad Recipe.

You can cook South Indian Healthy Breakfast Wraps with a quick salad using 23 ingredients and 13 steps. Here is how you cook that.

Ingredients of South Indian Healthy Breakfast Wraps with a quick salad

1. Take 1 cup of red lentils (masoor daal).
2. Take 1 cup of diced red pumpkin.
3. Prepare 1 cup of diced ivy gourd (tendli).
4. Take 1 tsp of mustard seeds.
5. You need 9-10 of curry leaves.
6. It’s 2 tbsp of ginger garlic paste.
7. Make ready 1 tbsp of urad daal.
8. Prepare 1 tsp of turmeric powder.
9. Make ready 1 tsp of cumin-coriander seeds powder.
10. Prepare 4-5 tbsp of coconut oil.
11. Prepare 1 tbsp of tamarind pulp.
12. Make ready 1 tbsp of red chilli powder.
13. It’s 1 tsp of asafoetida.
14. It’s 1 tsp of sugar.
15. You need 1 cup of dry grated coconut.
16. It’s 1 cup of rice flour.
17. Take 1/2 cup of wheat flour.
18. Take 1/2 cup of chickpea flour.
19. You need 1 cup of chopped coriander.
20. Take 1/2 cup of wheat flour and water thick paste.
21. Make ready 1 cup of wheat puffs.
22. Make ready 1 tbsp of homemade raw mango jam.
23. You need as per taste of Salt.

South Indian Healthy Breakfast Wraps with a quick salad step by step

1. Heat 2 tbsp coconut oil in a wok. Add 1 tsp mustard seeds & let them crackle. Then add 9-10 curry leaves, 1 tbsp ginger garlic paste and saute..
2. Add 1 tbsp urad daal & give it a quick stir. Add 1 cup red lentils and two cups of water. Cover it with a lid and let the red lentils cook..
3. Add 1 cup diced red pumpkin and 1 cup diced ivy gourd. Add 1 tsp turmeric powder, 1 tsp cumin-coriander seeds powder and 1 cup water. Stir, cover & let the veggies cook partly..
4. Then add 1 tbsp tamarind pulp, 1 tbsp red chilli powder, 1 tsp asafoetida, 1 tsp sugar, salt as per taste. Cover & let it cook..
5. Once cooked add 1 cup dry grated coconut, 1 cup chopped coriander. Then put off the gas, let the mixture become dry & let it cool down. The filling is ready. Keep aside..
6. Mix 1 cup rice flour, 1/2 cup wheat flour, 1/2 cup chickpea flour, 1 tsp ginger-garlic paste, 2 tbsp coconut oil, salt as per taste and make a thick dough using water..
7. Divide in equals 2 balls. Flatten the balls and roll it into wraps using wheat flour..
8. Place the wraps in a pan and roast them from both the sides. Remove and keep aside..
9. Place the wrap on a flat surface. Place the filling in the center. Apply wheat flour and water mixture on one side. Roll the wrap..
10. Apply wheat flour and water mixture outside the wrap as well. Melt butter in a pan. Roast the wrap from all sides..
11. Cut the wraps in the center..
12. Mix 1 cup of wheat puffs and 1 tbsp homemade raw mango jam to make a quick salad..
13. Serve the wraps with salad..