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Tamarind Pongal

Top Rated Recipe

Last Updated: May 14, 2024

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Key Details:

prep time: 30 minutes

Cook time: 30 minutes

Difficulty Level: Easy

Course:

Cuisine:

Key Ingredients:

Tamarind pulp

Rice

Split green gram with skin

Cashewnuts

About Tamarind Pongal

Table of Contents

South Indian style khichdi with tamarind gives it a perfect tang.

Read More
  • Tamarind pulp
  • Rice
  • Split green gram with skin
  • Cashewnuts
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Ingredients

    • Tamarind pulp
    • Rice
    • Split green gram with skin
    • Cashewnuts

How to Make Tamarind Pongal (Stepwise Photos)

Method

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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(Sabudana Fruit Upma)

(Vegetable Hash Browns)

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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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