Masala Chhaas

About Masala Chhaas

Ingredients

• Yogurt 2 cups
• Fresh coriander leaves, chopped 1 tbsp
• Fresh mint leaves, chopped 1 tsp
• Green chillies, finely chopped 2
• Ginger, finely chopped ½ inch
• Roasted cumin powder 1 tsp + to sprinkle
• Salt to taste

How to Make Masala Chhaas (Stepwise Photos)

Method

1. Take yogurt in a large bowl and beat till smooth.
2. Add coriander leaves, mint leaves, green chillies, ginger, roasted cumin powder, salt, 3 cups water and a few ice cubes and mix well.
3. Pour into 4 tall glasses, sprinkle some roasted cumin powder on top and serve chilled.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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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