Aamba Panna

About Aamba Panna

Ingredients

• Raw mangoes, boiled 8
• Sugar 3 cups
• Black salt 1 tsp
• Salt to taste
• Lemon juice 2 tbsps
• Green chutney paste 1 tbsp
• Roasted cumin powder 2 tsps
• Ice cubes as required
• Fresh mint leaves, finely chopped to garnish

How to Make Aamba Panna (Stepwise Photos)

Method

1. Peel the mangoes and remove the pulp and put into a mixing bowl and mash till smooth.
2. Add 900 ml water and sugar and mix till the sugar dissolves.
3. Add black salt, salt, lemon juice, green chutney paste and roasted cumin powder and mix well.
4. Add ice cubes and mix well.
5. Pour into tall glasses, garnish with mint leaves and sprinkle some roasted cumin powder 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