Fresh Salad with Peanut Sauce

About Fresh Salad with Peanut Sauce

Ingredients

• 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

1. Pound together garlic, red chilli, galangal and peanut butter in a mortar-pestle to a thick paste.
2. Add tamarind water, sugar and salt and pound further. Add ¼ cup water and mix well.
3. Take iceberg lettuce, cucumber and green grams in a bowl. Add the peanut sauce and toss well.
4. 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