Soya Pulav

About Soya Pulav

Ingredients

• Rice, soaked for 15 minutes 1 cup
• Spua granules, soaked for 15 minutes 1 cup
• Ghee 2 tsps
• Fennel seeds (saunf) 1 tsp
• Bay leaf 1
• Medium onion, finely chopped 1
• Ginger-garlic paste 2 tsps
• Medium tomatoes, finely chopped 2 to 3
• Garam masala powder ½ tsp
• Coriander-cumin powder ½ tsp
• Turmeric powder ¼ tsp
• Green chillies, thinly sliced 2 to 3
• Split Bengal gram (chana dal), parboiled ½ cup
• Salt to taste
• Fresh mint leaves to garnish

How to Make Soya Pulav (Stepwise Photos)

Method

1. Heat 2 tsps ghee in a non-stick pan, add fennel seeds, bay leaf, onion and ginger-garlic paste and saute till fragrant. Add tomatoes, garam masala powder, cumin-coriander powder, turmeric powder, green chillies and salt, mix well and saute for 2-3 minutes.
2. Drain and add soya granules and mix well. Drain and add rice, mix well and saute for 1-2 minutes. Add split Bengal gram and mix.
3. Add 3 cups water and salt and mix well. Cover and cook for 8-10 minutes or till the rice is done.
4. Transfer into a serving dish, garnish with mint leaves and serve hot with any raita.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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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