Vermicelli Tadka Pie

About Vermicelli Tadka Pie

Ingredients

• Vermicelli 1½ cups
• Oil 2 tbsps + to grease
• Mustard seeds 2 tsps
• Asafoetida (hing) 1 pinch
• Split skinless black grams (dhuli urad dal0 1½ tsps
• Curry leaves 9 to 10 + to garnish
• Ginger, finely chopped ½ tsp
• Medium onion, finely chopped 1
• Medium carrot, finely chopped 1
• Coriander powder 2 tsps + 1 pinch
• Red chilli powder 1 tsp + 1 pinch
• Salt to taste
• Tomato puree 2 cups
• Coconut milk 1½ cups
• Potatoes, boiled, peeled and mashed 1½ cups

How to Make Vermicelli Tadka Pie (Stepwise Photos)

Method

1. Preheat oven to 180º C. Grease a baking dish.
2. Heat 1 tbsp oil in a non-stick pan, add mustard seeds, asafoetida, black grams and curry leaves and saute till the grams turn golden. Add vermicelli and mix well.
3. Heat 1 tbsp oil in another non-stick pan, add ginger, onion and carrot and saute for 2-3 minutes.
4. Add coriander powder, red chilli powder, salt, tomato puree and coconut milk and mix well. Cook till oil separates from the masalas.
5. Spread the vermicelli in the baking dish, spread tomato puree masala over it and top it with mashed potatoes. Sprinkle coriander powder and red chilli powder. Sprinkle the curry leaves on top.
6. Place the baking dish in the preheated oven and bake for 15 minutes.
7. Cut into wedges and serve hot.

Additional Tips and Tricks

About chef

Chef Saransh Goila

Saransh’s first taste of television success began when he tried out and won a spot on FOOD FOOD Maha Challenge, hosted by Sanjeev Kapoor and Madhuri Dixit. Saransh went on to win the coveted title of India Ka Super Chef.

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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