Dahi ke Kebab
Top Rated Recipe
Key Ingredients:
Yogurt
Gram flour
Red chilli powder
Green cardamom powder
Cinnamon powder
Clove powder
Cashewnuts
Pistachios
Almonds
Ginger
Green chilli
Fresh coriander leaves
About Dahi ke Kebab
Table of Contents
Ingredients
- Yogurt
- Gram flour
- Red chilli powder
- Green cardamom powder
- Cinnamon powder
- Clove powder
- Cashewnuts
- Pistachios
- Almonds
- Ginger
- Green chilli
- Fresh coriander leaves
How to Make Dahi ke Kebab (Stepwise Photos)
Method
Additional Tips and Tricks
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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
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