Pasta

About Pasta

Ingredients

• Spaghetti pasta, boiled 2 cups
• Sunflower oil 1 tbsp
• Garlic, minced 1 tsp
• Medium onion, thinly sliced ½
• Carrot, finely chopped ¼ cup
• Medium tomato, thinly sliced ½
• Salt to taste
• Red chilli flakes 1 tsp
• Split pigeon peas (toor dal), boiled 3 tbsps
• Dried thyme ½ tsp
• Low fat yogurt 3 tbsps
• Fresh coriander leaves, finely chopped ½ cup + to garnish

How to Make Pasta (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add garlic, onion, carrot and tomato and saute for a while.
2. Add salt, red chilli flakes and boiled dal, mix well and saute for 2 minutes.
3. Add pasta and thyme, mix and cook till pasta is heated through.
4. Switch off heat, add low fat yogurt and coriander leaves and mix well.
5. Transfer into a serving dish, garnish with coriander leaves and serve hot.

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