Rice Vermicelli Soup

About Rice Vermicelli Soup

Ingredients

• Rice vermicelli, soaked in hot water for 10 minutes 1 packet
• Banana flower 1
• Large onion, finely chopped 1
• Garlic cloves, finely chopped 3
• Ginger, finely chopped 2 tbsps
• Turmeric powder ½ tsp
• Red chilli powder ½ tsp
• Green chillies, finely chopped 2
• Oil 1 tbsp
• Sesame (til) oil 2 tsps
• Readymade coconut milk 2 cans
• Salt to taste
• Gram flour (besan) 3 tbsps
• Cottage cheese (paneer), cubed 100 gms
• Lemon juice 2 tbsps

How to Make Rice Vermicelli Soup (Stepwise Photos)

Method

1. Separate the heart (the innermost part) into round slices and soak in a bowl of water so that the stickiness wears off.
2. Put onion, garlic, ginger, ¼ tsp turmeric powder, ¼ tsp red chilli powder and green chillies in a mixer jar and grind into a paste.
3. Heat oil and sesame oil in a non-stick pan. Reduce heat, add the paste and saute on high heat till fragrant. Add coconut milk and mix well.
4. Add remaining turmeric powder, remaining red chilli powder and salt and mix well.
5. Drain the banana heart slices and add to the soup.
6. Take gram flour in a bowl, add 4 tbsps water and mix to make a smooth paste. Add to the soup and mix well.
7. Add cottage cheese, mix gently and cook for 5 minutes.
8. Take the pan off the heat and add vermicelli and lemon juice and mix gently.
9. Serve hot.

Additional Tips and Tricks

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Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on 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