Cremdurai

About Cremdurai

Ingredients

• Cauliflower, chopped 300 gms
• Extra virgin olive oil 1 tbsp
• Medium onion, finely chopped ½
• Garlic, finely chopped 1 tsp
• Refined flour 2 tsps
• Salt to taste
• White pepper powder ¼ tsp
• Vegetable stock 3 cups
• Fresh cream 1 tbsp
• Fresh parsley, finely chopped 1 tbsp

How to Make Cremdurai (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add onion and saute for 3-4 minutes or till translucent.
2. Add garlic and sauté for 1-2 minutes. Add cauliflower, flour, salt and white pepper powder and mix well. Cook for about 2-5 minutes, tossing occasionally. Add 2 cups water and cook for 2-3 minutes. Take the pan off the heat and let it cool.
3. Carefully transfer mixture into a blender and blend to a puree. Transfer the puree into the same pan, add vegetable stock, mix and bring the mixture to a boil. Reduce heat and simmer on low heat for 3-4 minutes.
4. Transfer into a serving bowl, drizzle cream on top and garnish with parsley. Serve hot.

Additional Tips and Tricks

About chef

CHEF PRANAV JOSHI

Host of the show Budget Kitchen.

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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