Chinese Bhel

About Chinese Bhel

Ingredients

• Noodles, boiled and deep fried as required
• Peanuts, roasted and crushed ½ cup
• Bean sprouts ½ cup
• Spring onions, finely chopped 4
• Tomato ketchup 2 tbsps
• Schezwan sauce 2 tbsps
• Soy sauce 2 tsps
• Vinegar (sirka) 1 tbsp
• Salt to taste

How to Make Chinese Bhel (Stepwise Photos)

Method

1. Crush crispy noodles and put into a mixing bowl. Add peanuts, sprouted beans and spring onions.
2. Take tomato ketchup, Schezwan sauce, soy sauce and vinegar in a small bowl and mix well.
3. Take as much noodle mixture as you want in a serving bowl, add just enough sauce to coat the mixture but not make it soggy.
4. Sprinkle salt on top and serve immediately.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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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