Kala Khatta Jaljeera

About Kala Khatta Jaljeera

Ingredients

• Kala khatta syrup as required
• Roasted cumin powder 4 tsps
• Green chutney 8 tbsps
• Crushed ice 4 tbsps
• Black salt 4 tsps + to sprinkle
• Black pepper powder 1 tsp
• Lemon juice 2 tbsps
• Salt to taste

How to Make Kala Khatta Jaljeera (Stepwise Photos)

Method

1. Take green chutney, crushed ice, roasted cumin powder, black salt, black pepper powder, lemon juice, ¼ cup water and salt in a large bowl and mix well.
2. Keep the bowl in the freezer and let it freeze.
3. Once it is frozen, take the bowl out of the freezer and roughly break it into pieces, put into a mixer jar and crush.
4. Pour this into 4 glasses, fill them up with kala khatta syrup and sprinkle some black salt on top. 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