Saganaki

About Saganaki

Ingredients

• Processed cheese, cut into 1 cm thick long slices 100 gms
• Cottage cheese (paneer), cut into 1 cm thick long slices 100 gms
• Milk 1 tbsp
• Egg yolks 1
• Refined flour (maida) ½ cup
• Olive oil 3 tbsps
• Lemon juice 1 tbsp
• Lemon, sliced 1
• Fresh parsley, finely chopped 1 tbsp

How to Make Saganaki (Stepwise Photos)

Method

1. Take milk and egg in a flat-bottomed bowl and beat well.
2. Spread refined flour on a plate, add salt and mix.
3. Heat oil in a non-stick pan.
4. Dip each cheese slice in the egg and milk mixture and then coat it with refined flour mixture and shallow-fry in the hot oil on high heat, turning sides till evenly cooked on all sides. Drain on absorbent paper.
5. Similarly shallow-fry the cottage cheese slices and drain on absorbent paper.
6. Arrange both cheese and cottage cheese saganaki on a serving platter and drizzle lemon juice over them.
7. Garnish with lemon slices and parsley and serve hot.

Additional Tips and Tricks

About chef

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