Vegetable Claypot Rice

About Vegetable Claypot Rice

Ingredients

• Kolam / Basmati rice, cooked 2 cups
• Sesame / vegetable oil 3 tbsps
• Garlic cloves, finely chopped 3
• Ginger, finely sliced 1 tbsp
• Spring onions, finely chopped 2
• French beans, cut into fine diagonal slices 4 to 5
• Medium green capsicum, cut into square pieces 1
• Medium carrot, peeled and cut into thin long slices 1
• Soy sauce 2 tbsps
• Salt 1 tsp
• Cashewnuts, roasted lightly ½ cup

How to Make Vegetable Claypot Rice (Stepwise Photos)

Method

1. Heat 2 tbsps oil in a non-stick wok, add garlic, ginger and spring onions and saute for 1 minute.
2. Add beans, capsicum, and carrot and cook on high heat for 2 minutes.
3. Add 2 cups water, 1 tbsp soy sauce and salt, mix and cook for 3-4 minutes.
4. Add rice and mix well. Add cashewnuts, 1 tbsp soy sauce and the remaining oil.
5. Transfer into a serving clay dish and serve hot.

Additional Tips and Tricks

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Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on 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