Fresh Salad with Peanut Sauce
Top Rated Recipe
Key Details:
prep time: 8 hours
Cook time: 0 minutes
Difficulty Level: Easy
Course: Salad
Cuisine: Thai
Key Ingredients:
Iceberg lettuce
Cucumber
Whole green gram
Peanuts
About Fresh Salad with Peanut Sauce
Table of Contents
Very refreshing, very
tasty and the crunch is simply unbeatable
- 2 1 cup + to line
- Medium cucumber, cut into thin round slices 1
- Whole green grams (mung), soaked overnight 1 cup
- Peanut butter 2 tbsps
Step 1. Pound together garlic, red chilli, galangal and peanut butter in a mortar-pestle to a thick paste.
Step 2. Add tamarind water, sugar and salt and pound further. Add ¼ cup water and mix well.
Read MoreIngredients
- 2 1 cup + to line
- Medium cucumber, cut into thin round slices 1
- Whole green grams (mung), soaked overnight 1 cup
- Peanut butter 2 tbsps
- Garlic clove, finely chopped 1
- Fresh red chilli, seeded and finely chopepd 1
- Galangal, finely chopped 2 tsps
- Tamarind water 1 tbsp
- Sugar 2 tsps
- Salt ¼ tsp
How to Make Fresh Salad with Peanut Sauce (Stepwise Photos)
Method
- Pound together garlic, red chilli, galangal and peanut butter in a mortar-pestle to a thick paste.
- Add tamarind water, sugar and salt and pound further. Add ¼ cup water and mix well.
- Take iceberg lettuce, cucumber and green grams in a bowl. Add the peanut sauce and toss well.
- Line a serving bowl with iceberg lettuce, put the salad over it 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
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