Spicy Ker Sangri
Top Rated Recipe
Key Details:
prep time: 8 hours 30 minutes
Cook time: 25 minutes
Difficulty Level: Easy
Course: Main Course
Cuisine: Russian
Key Ingredients:
Ker (shrub berry)
Sangri (a type of bean)
Red chilli powder
Coriander powder
Dried mango powder
Turmeric powder
Dried mango strips
Kashmiri red chillies
Carom seeds
Asafoetida
About Spicy Ker Sangri
Table of Contents
A traditional
Rajasthani dish which finds an important place in the menu of special occasions
- Ker (shrub berry) 1 cup
- Sangri (a type of bean) 1 cup
- Turmeric powder ½ tsp
- Red chilli powder 3 tsps
Step 1. Take ker and sangri in a large bowl, add salt and 2½ cups water and soak overnight. Drain and put into a pressure cooker, add 2½ cups water and cook under pressure till 4 whistles are given out. Open the cooker when the pressure reduces completely and drain out the water.
Step 2. For tempering heat oil in a non-stick pan, add red chillies, carom seeds and asafoetida and let the seeds splutter.
Read MoreIngredients
- Ker (shrub berry) 1 cup
- Sangri (a type of bean) 1 cup
- Turmeric powder ½ tsp
- Red chilli powder 3 tsps
- Coriander powder 2 tsps
- Dried mango powder (amchur) 1 tsp
- Dried mango strips, soaked 1 tbsp
- Tempering
- Oil 3 tbsps
- Whole dried Kashmiri red chillies 2
- Carom seeds ¼ tsp
- Asafoetida ¼ tsp
- Garnish
- Fresh coriander leaves, chopped 1 tbsp
- Whole dried red chilli, fried 1
How to Make Spicy Ker Sangri (Stepwise Photos)
Method
- Take ker and sangri in a large bowl, add salt and 2½ cups water and soak overnight. Drain and put into a pressure cooker, add 2½ cups water and cook under pressure till 4 whistles are given out. Open the cooker when the pressure reduces completely and drain out the water.
- For tempering heat oil in a non-stick pan, add red chillies, carom seeds and asafoetida and let the seeds splutter.
- Add ker, sangri, turmeric powder, red chilli powder, coriander powder, dried mango powder, dried mango strips and salt and mix well. Cook for 3-4 minutes.
- Transfer into a serving dish, garnish with coriander leaves and fried red chilli.
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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