Shorshe Dhandosh
Top Rated Recipe
Key Details:
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prep time: 40 minutes
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Cook time: 25 minutes
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Difficulty Level: Easy
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Course: Main Course
Cuisine: Spanish
Key Ingredients:
Small ladyfingers
Mustard oil
Cumin seeds
Green chillies
Mustard seeds
Poppy seeds
Onion seeds
Yogurt
About Shorshe Dhandosh
Table of Contents
Ladyfingers cooked in
a flavourful mustard gravy
- Small ladyfingers (dhandosh), washed, dried, heads and tails trimmed 30
- Mustard oil 2 tbsps
- Cumin seeds ½ tsp
- Green chillies, slit lengthwise 3
Step 1. Soak together mustard seeds, onion seeds, poppy seeds in a small bowl for 30 minutes. Drain and grind with a pinch of salt and a little water if required.
Step 2. For the gravy mix this ground paste with yogurt in a small bowl and rest for 2 minutes.
Read MoreIngredients
- Small ladyfingers (dhandosh), washed, dried, heads and tails trimmed 30
- Mustard oil 2 tbsps
- Cumin seeds ½ tsp
- Green chillies, slit lengthwise 3
- Turmeric powder 1 pinch
- Grind
- Mustard seeds (shorshe) 3 tbsps
- Onion seeds (kalo jire) ½ tsp
- Poppy seeds (khuskhus) 1 tbsp
- Salt 1 pinch
- Gravy
- Ground mustard mixture 2 tbsps
- Yogurt 1 tbsp
- Sugar ½ tsp
- Salt to taste
- Mustard oil 1 tbsp
How to Make Shorshe Dhandosh (Stepwise Photos)
Method
- Soak together mustard seeds, onion seeds, poppy seeds in a small bowl for 30 minutes. Drain and grind with a pinch of salt and a little water if required.
- For the gravy mix this ground paste with yogurt in a small bowl and rest for 2 minutes.
- Heat oil in a non-stick pan, add cumin seeds and green chillies and saute till the seeds change colour. Add ladyfingers and a pinch of turmeric powder and mix well. Saute for 4-5 minutes or till they are soft and half done.
- Add the mustard paste and yogurt mixture and mix gently. Add salt and sugar and mix. Add mustard oil, mix, cover and cook till the ladyfingers are done.
- Transfer into a serving bowl and serve hot.
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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