Iglle Piggle Chawal

About Iglle Piggle Chawal

Ingredients

• Rice, soaked for 15 minutes 1 cup
• Ghee 2 tbsps
• Cumin seeds 1 tsp
• Curry leaves 8 to 10
• Asafoetida ½ tsp
• Mixed dry fruit powder 2 tbsps
• Oats 2 tbsps
• Bottle gourd (lauki), peeled and finely chopped 1 cup
• Salt to taste
• Turmeric powder ½ tsp

How to Make Iglle Piggle Chawal (Stepwise Photos)

Method

1. Heat ghee in a pressure cooker, add cumin seeds, curry leaves and asafoetida and saute till the seeds splutter.
2. Add dry fruit powder, oats, bottle gourd, salt and turmeric powder and mix well.
3. Add rice and mix well. Add 2 cups water and mix. Cover and cook till the rice is done.
4. Transfer into a serving platter and serve hot.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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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