4 eggs-slightly beaten
4 tsp milk
4 tsp (20gm) butter
1 cup hung curd
1 tsp salt
1 tsp green chili-finely chopped
2 Tbsp onion-grated
2 Tbsp coriander leaves-chopped for garnishing
An 8″ round, shallow dish
Salt and black pepper to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Egg Roll

. Mix together the eggs, salt and black pepper and milk and keep aside.

. Mix together the yogurt, salt, green chilli, the coriander leaves and keep aside.

 Make the rolls in 4 lots:

. Put 1 tsp butter in the dish and cook, uncovered, at HI for 1/2 minute.

. Pour 1/4 of the egg mixture, turn around to cover base of dish, cover, and cook at HI for 1 minute.

. Pass a knife under it and remove from the dish onto a plate and keep aside. Repeat to make 3 more ‘pancakes’ with the rest of the egg mixture and butter.

. Divide yogurt mixture into four and spread over the ‘pancakes’.  Roll each of these like a scroll.

. Serve garnished with coriander leaves.


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