Kamal Kakdi Masala

About Kamal Kakdi Masala

Ingredients

• Lotus steam (kamal kakdi), washed thoroughly and sliced 1
• Black pepper powder 1 tsp
• Coriander powder ½ tsp
• Dried mango powder (amchur) 1 tsp
• Turmeric powder ½ tsp
• Salt to taste
• Oil 1 tbsp
• Ginger-garlic paste 1 tsp
• Fresh coriander leaves, finely chopped 1 tbsp

How to Make Kamal Kakdi Masala (Stepwise Photos)

Method

1. Take lotus stem in a bowl, add black pepper powder, coriander powder, dried mango powder, turmeric powder and salt in a bowl, mix and set aside to marinate for 10 minutes.
2. Heat oil in a non-stick pan, add ginger-garlic paste and saute till the raw flavours disappear.
3. Add marinated lotus stem and mix well. Add ½ cup water, mix, cover and cook till lotus stem is done.
4. Transfer into a serving dish, garnish with coriander leaves and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel 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