Tawa Pulao with Kachumbar Salad

About Tawa Pulao with Kachumbar Salad

Ingredients

• Rice, cooked 2 cups
• Olive oil 3 tbsps + 1 tsp
• Medium beetroot, boiled, peeled and chopped 1
• Cloves 3 to 4
• Black peppercorns 5 to 6 0
• Cinnamon 1 inch
• Bay leaf 1
• Sugar 1 tbsp
• Vinegar 1 tbsp
• Cumin seeds 1 tsp
• Medium green capscium, chopped 1
• Green peas, boiled ½ cup
• Cauliflower florets, chopped 5
• Medium tomatoes, chopped 2
• Tomato puree 2 tbsps
• Pav bhaji masala 2½ tsps
• Salt to taste
• Black pepper powder 1 tsp
• Lemon juice 2 tbsps
• Egg 1

How to Make Tawa Pulao with Kachumbar Salad (Stepwise Photos)

Method

1. To make kachumbar salad, heat 1 tbsp olive oil in a non-stick pan, add beetroot, 1 cup water, cloves, black peppercorns, cinnamon, bay leaf, sugar and vinegar and cook for 2-3 minutes. Strain and transfer the beetroot into a serving bowl.
2. To make tawa pulao, heat 2 tbsps oil in another non-stick pan, add cumin seeds. When they change colour, add green capsicum, peas, cauliflower, tomatoes, tomato puree and pav bhaji masala and saute till the vegetables soften.
3. Add rice, salt, ¾ tsp black pepper powder and lemon juice and cook till the rice gets heated through. Transfer into a serving bowl.
4. To make omelette, break the egg into another bowl, add salt and ¼ tsp black pepper powder and beat it with a light hand.
5. Heat 1 tsp oil in a non-stick pan, add the egg mixture and cook on medium heat till the egg is cooked. Roll the omelette tightly and cut into thin strips.
6. Serve the tawa pulao garnished with omelette strips and kachumbar salad.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps