Pitachi Mirchi

About Pitachi Mirchi

Ingredients

• Gram flour (besan) 2½ cups
• Medium green capsicums, cut into 1 inch pieces 2
• Oil 2 tbsps
• Mustard seeds 1½ tsps
• Curry leaves 12 to 15
• Turmeric powder ½ tsp
• Asafoetida 1 pinch
• Medium onion, chopped 1
• Salt to taste
• Red chilli powder 1 tsp

How to Make Pitachi Mirchi (Stepwise Photos)

Method

1. Heat a non-stick pan, add gram flour and dry roast till fragrant.
2. Heat oil in another non-stick pan, add mustard seeds and curry leaves. When the seeds splutter, add turmeric powder, asafoetida, onion and green capsicums and mix well.
3. Add red chilli powder and mix well. Add around 4 cups water and mix well.
4. Add roasted gram flour and whisk well so that no lumps form. Add salt and cook till thick.
5. Transfer into serving bowl and serve hot with bhakri.

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