Tri Colour Wok

About Tri Colour Wok

Ingredients

• Sliced carrots, blanched 1 cup
• Cooked rice 2 cups
• Blanched broccoli florets 1 cup
• Oil 6 tbsps
• Garlic, chopped 3 tbsps
• Chopped green chillies 1 tbsp
• Salt to taste
• Soy sauce 1 tsp
• Schezwan sauce ½ tbsp
• Sesame oil 1 tbsp

How to Make Tri Colour Wok (Stepwise Photos)

Method

1. Heat 2 tbsps oil in a non-stick wok, add garlic and saute till fragrant. Add ½ tbsp green chillies, cooked rice, salt, ½ tsp soy sauce and toss well.
2. Plate the rice on the serving plate in the center.
3. Add 2 tbsps oil to the same wok, add carrots, schezwan sauce and salt and toss well.
4. Arrange them on the top portion of the serving plate.
5. Add remaining oil to the same wok, add blanched broccoli florets, salt, remaining green chillies, sesame oil and remaining soy sauce and toss well.
6. Arrange them on the bottom part of the serving plate and serve.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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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