Salefork

Side dishe for 10

Coconut Mustard Seed Rolls

Coconut milk dough rises with spices, herbs, and cheese, then bakes into savory rolls topped with mustard seed seasoning.

$0.99per serving $
95 minstart to table
10servings

IndianVegetarianBudgetSide dishes

Ingredients

  • 1 1/2 cup warmed full fat coconut milk
  • 2 tsp active yeast
  • 2 tbsp oil
  • 3 cups all-purpose flour
  • 3/4 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne (optional)
  • 1/2 tsp baking powder
  • 2 green chilies
  • 3 tbsp shredded coconut
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped onion
  • 1/2 inch ginger minced
  • 2 tsp chia seeds (optional)
  • 1 1/2 tbsp hemp seeds or sesame seeds
  • 1/4 cup vegan cheese
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 10 fresh or frozen curry leaves
  • 2 tsp lime juice

Steps

  1. Stir the warm coconut milk, yeast, and 2 tablespoons oil in a large bowl, then rest for 5 minutes.
  2. Mix in the flour, salt, turmeric, pepper, cayenne, and baking powder until a soft dough forms.
  3. Knead in the chilies, shredded coconut, cilantro, onion, ginger, seeds, and vegan cheese, then cover and let rise for 45 minutes.
  4. Divide the dough into 10 pieces, shape them into rolls, and place them in a greased 9-by-13-inch baking pan.
  5. Heat the oven to 375 F and let the rolls rest while it heats.
  6. Bake the rolls for 18 to 20 minutes until golden and cooked through.
  7. Heat 2 teaspoons oil in a small skillet, fry the mustard seeds and curry leaves for 1 minute, then stir in the lime juice and brush over the warm rolls.

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