Pav with Chingri Maach
Top Rated Recipe
Key Ingredients:
Refined flour
Fresh yeast
Sea salt
Medium prawns
Mustard oil
Gadre crab sticks
About Pav with Chingri Maach
Table of Contents
Ingredients
- Refined flour
- Fresh yeast
- Sea salt
- Medium prawns
- Mustard oil
- Gadre crab sticks
How to Make Pav with Chingri Maach (Stepwise Photos)
Method
Additional Tips and Tricks
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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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