Vaalnu Bhaat

About Vaalnu Bhaat

Ingredients

• Mixed sprouts, boiled ¾ cup
• Cooked rice 3 cups
• Oil 1 tbsp
• Cumin seeds 1 tsp
• Cinnamon 2 one-inch sticks
• Cloves 8
• Green chillies, thinly sliced 4
• Red chilli powder ½ tsp
• Turmeric powder ½ tsp
• Salt to taste
• Asafoetida ¼ tsp
• Fresh coconut, scraped 2 tbsps

How to Make Vaalnu Bhaat (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add cumin seeds, cinnamon, cloves and green chillies and saute till fragrant.
2. Add red chilli powder, turmeric powder and mixed sprouts, mix and cook for 3-4 minutes.
3. Add rice and salt, mix well. Add asafoetida, mix and cook till the rice is heated through.
4. Transfer into a serving platter, garnish with coconut 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