Soya Bean Chinese Bhel
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 20 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Indo-Chinese
Key Ingredients:
Soya granules
Chinese cabbage
Green capsicum
Carrots
Schezwan chutney
Chilli oil
About Soya Bean Chinese Bhel
Table of Contents
The various vegetables make this bhel nutrient rich.
Read More- Soya granules 1 cup
- Olive oil 1 tbsp + to deep fry
- Spring onions, finely chopped ½ cup
- Onions, sliced ½ cup
Step 1.Heat oil in a non-stick wok on high heat till the oil begins to smoke.
Step 2.Add spring onions, onions, cabbage, capsicum and carrots and saute on high heat for 2 minutes.
Read MoreIngredients
- Soya granules 1 cup
- Olive oil 1 tbsp + to deep fry
- Spring onions, finely chopped ½ cup
- Onions, sliced ½ cup
- Chinese cabbage, shredded ½ cup
- Green capsicum, thinly sliced ½ cup
- Carrots, shredded ½ cup
- Schezwan chutney 4 tsps
- Chilli oil 2 tsps
- Ginger water 2 tsps
- Low sodium soy sauce 2 tsps
- Salt to taste
How to Make Soya Bean Chinese Bhel (Stepwise Photos)
Method
- Heat oil in a non-stick wok on high heat till the oil begins to smoke.
- Add spring onions, onions, cabbage, capsicum and carrots and saute on high heat for 2 minutes.
- Add Schezwan chutney, chilli oil, ginger water, soy sauce and salt and saute on a high heat for 1 minute. Remove from heat and transfer into a bowl.
- Heat sufficient oil in a wok, add the soya granules and deep-fry till crisp (can dust arrowroot powder to make more crisp).
- Drain on absorbent paper. Then add to the vegetables and toss well.
- Transfer into serving bowls and serve immediately.
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
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