Digestive Tea

About Digestive Tea

Ingredients

• Coriander seeds 8 tbsps
• Cumin seeds 5½ tbsps
• Dried ginger powder 4 tsps

How to Make Digestive Tea (Stepwise Photos)

Method

1. Dry roast coriander seeds and cumin seeds in a non-stick pan till fragrant.
2. Heat 8 cups water in a deep non-stick pan, add coriander seeds and cumin seeds when it comes to a boil and mix.
3. Add dried ginger powder and continue to boil till the mixture is reduced to 2 cups.
4. Strain it into serving glasses and serve.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

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