Wow Pulao
Top Rated Recipe
Key Details:
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prep time: 30 minutes
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Indian
Key Ingredients:
Vermicelli
Green pea puree
Carrot puree
Flat crisp puris
Processed cheese
About Wow Pulao
Table of Contents
Vermicelli pulao made differently and served with crisp puris
Read More- Vermicelli 2 cups
- Oil 2 tbsps
- Mustard seeds 1 tsp
- Ginger, chopped 1 tsp
Step 1. Heat 1 tbsp oil in a non-stick pan, add vermicelli and saute, stirring occasionally.
Step 2. Heat 1 tbsp oil in another non-stick pan, add mustard seeds, ginger, curry leaves, green pea puree, carrot puree, salt and turmeric powder, mix and cook for 2-3 minutes.
Read MoreIngredients
- Vermicelli 2 cups
- Oil 2 tbsps
- Mustard seeds 1 tsp
- Ginger, chopped 1 tsp
- Curry leaves 8 to 10
- Green pea puree ¼ cup
- Carrot puree ½ cup
- Salt to taste
- Turmeric powder ¼ tsp
- Lemon juice 1 tsp
- Flat crisp puris to serve
- Processed cheese, grated as required
How to Make Wow Pulao (Stepwise Photos)
Method
- Heat 1 tbsp oil in a non-stick pan, add vermicelli and saute, stirring occasionally.
- Heat 1 tbsp oil in another non-stick pan, add mustard seeds, ginger, curry leaves, green pea puree, carrot puree, salt and turmeric powder, mix and cook for 2-3 minutes.
- Add the sautéed vermicelli and mix.
- Add 3 cups water, mix well, cover and cook for 5-10 minutes. Add lemon juice and mix well.
- Arrange a few crisp puris on a serving plate, put some vermicelli mixture over each puri, top them with grated cheese and serve.
- Or pack the vermicelli in a tiffin box, top with some grated cheese. Also pack a few crisp puris and close the lid.
Additional Tips and Tricks
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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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