Chapatti Noodles

About Chapatti Noodles

Ingredients

• Chapattis 4
• Olive oil 3 tbsps
• Garlic, crushed 2 cloves
• Medium onions, sliced 3
• Green chilli, chopped 1 (optional)
• Cabbage, shredded ½ cup
• Carrot, chopped ½ cup
• Green capsicum, chopped ½ cup
• Soy sauce ½ tsp
• Tomato chilli sauce 1½ tsps
• Black pepper powder ¼ tsp
• Sambhar powder 1 tsp
• Salt to taste
• Lemon juice ½ tsp
• Fresh coriander leaves, finely chopped 1 tbsp
• Spring onion greens, finely chopped 1 tbsp

How to Make Chapatti Noodles (Stepwise Photos)

Method

1. Cut chapattis into long thin strips.
2. Heat oil in a non-stick pan, add garlic, onions and green chilli and sauté for 1 minute.
3. Add cabbage, carrots and capsicum and sauté for 3 minutes. Reduce heat and add soy sauce, tomato-chilli sauce, pepper powder, sambhar powder and salt, mix well and cook for 1 minute.
4. Add chapatti strips and mix gently so that they do not break. Add lemon juice and mix gently once again.
5. Transfer into a serving bowl, garnish with coriander leaves and spring onion greens and serve immediately.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichan

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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