Jal Jeera

About Jal Jeera

Ingredients

 

• Cumin powder 1 tsp
• Roasted cumin seeds, crushed 1 tsp + to sprinkle
• Fresh coriander leaves 1 small bunch
• Fresh mint leaves 10 to 12
• Green chillies 2
• Lemon juice 4 tbsps
• Ice cubes as required
• Salt to taste
• Black salt ½ tsp
• Chaat masala 1 tsp
• Salty boondi for garnish

How to Make Jal Jeera (Stepwise Photos)

Method

1. Put coriander leaves, mint leaves and green chillies in a blender jar. Add lemon juice and ice cubes and blend to a fine paste.
2. Transfer the paste into a large bowl, add cumin powder, crushed cumin seeds, salt, black salt and chaat masala and mix well.
3. Add 1 ltr water and mix well. Add ice cubes and boondi and mix well.
4. Pour the jal jeera into tall serving glasses.
5. Garnish the rim of each glass with a lemon slice, sprinkle some roasted crushed ground cumin seeds and serve chilled.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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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