Amle ka Pulav

About Amle ka Pulav

Ingredients

• Indian gooseberry (amla), sliced 4
• Rice, cooked 3 cups
• Oil 1 tbsp
• Mustard seeds ½ tsp
• Curry leaves 10 to 12
• Green chilli, slit 1
• Split Bengal gram (chana dal), cooked 3 tbsps
• Split skinless green gram (dhuli moong dal), cooked 3 tbsps
• Salt to taste
• Turmeric powder ½ tsp
• Cashewnuts a few to garnish

How to Make Amle ka Pulav (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add mustard seeds, curry leaves, green chilli and amla and saute till the seeds splutter.
2. Add split Bengal gram, split green gram, salt and turmeric powder and mix. Cook for 2 minutes.
3. Add rice, mix and cook for 2 minutes.
4. Add ¼ cup water, cover and cook till rice is heated through and the moisture is absorbed.
5. Transfer into a serving bowl and garnish with cashewnuts and serve.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel 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