Dhaniya Decoction

About Dhaniya Decoction

Ingredients

• Coriander seeds 4 tbsps
• Fresh coriander leaves, chopped 1 cup

How to Make Dhaniya Decoction (Stepwise Photos)

Method

1. Dry roast the coriander seeds in a non-stick pan till fragrant.
2. Heat 8 cups water in a deep non-stick pan, add roasted coriander seeds and coriander leaves and boil till the water gets a yellowish tinge and the water reduces to 2 cups.
3. Strain it into serving glasses and serve.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel 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