Corn & Green Pea Bhel and Banana Shake

About Corn & Green Pea Bhel and Banana Shake

Ingredients

• Corn and green pea bhel
• Corn kernels, boiled 1½ cups
• Green peas, boiled ¾ cup
• Medium onion ½
• Medium tomato ½
• Oil ½ tbsp
• Cumin seeds 1 tsp
• Large potato, boiled and peeled 1
• Salt to taste
• Chaat masala 2 tsps
• Fresh coriander leaves, chopped 4 tsps
• Lemon ½
• Tamarind chutney 2 tsps
• Fresh pomegranate pearls for garnishing
• Banana shake
• Green skinned ripe bananas 1½
• Yogurt 4 tbsps
• Honey 2 tsps
• Milk 1½ cups

How to Make Corn & Green Pea Bhel and Banana Shake (Stepwise Photos)

Method

1. Finely slice onion and finely chop tomato.
2. Heat oil in a non-stick pan, add cumin seeds and saute till they change colour. Add onion and saute till translucent.
3. Add corn kernels, toss well and saute for 1 minute. Add green peas and mix. Dice the potato and add. Add salt and mix well. Transfer into a bowl.
4. Add tomato. Add chaat masala, coriander leaves and squeeze the juice of ½ lemon. Mix well.
5. Peel and roughly chop the banana and put it in a blender jar. Add yogurt, honey and milk and blend till smooth. Pour into serving glasses.
6. Once the corn-green pea mixture cools down, add tamarind chutney and mix well.
7. Transfer into a serving bowl, garnish with pomegranate pearls and serve immediately with banana shake.

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