Spring Salad aur Papite ki Chutney

About Spring Salad aur Papite ki Chutney

Ingredients

• Papite ki chutney
• Raw papaya (papita), grated 1½ cups
• Sunflower oil 1 tbsp
• Onion seeds (kalonji) 1 tsp
• Ginger, cut into thin strips 1 tsp
• Salt to taste
• Black pepper powder 1 tsp
• Lemon juice 1 tsp
• Spring salad
• Medium cucumber, seeded and chopped 1
• Red capsicum, chopped ¼
• Mushrooms, quartered and blanched 4
• Orange juice ½ cup
• Salt to taste
• Black pepper powder ½ tsp
• Basil leaves 5 to 6
• Garlic, mince 1 tsp
• Spring onions, chopped 1 tbsp
• Baby corns, sliced and blanched 2 tbsps
• Bean sprouts, blanched 2 tbsps
• Olives 6 to 7
• Lettuce leaves, hand torn 5

How to Make Spring Salad aur Papite ki Chutney (Stepwise Photos)

Method

1. To make papaya chutney, heat oil in a non-stick pan. Add onion seeds and ginger, cook till fragrant.
2. Add raw papaya, salt, black pepper powder and ½ cup water and mix well. Cook on low heat till the papaya is completely cooked and the mixture reaches chutney consistency.
3. Add lemon juice and mix well. Transfer into a serving bowl, cool and serve.
4. To make dressing for the spring salad, take orange juice, salt and black pepper powder in a mixing bowl, whisk well.
5. Add cucumber, red capsicum, mushrooms, basil leaves, garlic, spring onion, baby corns, sprouts, olives and lettuce leaves and mix well
6. Add the dressing and toss well. Transfer onto a serving platter and serve immediately.

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