Masala Shorba

About Masala Shorba

Ingredients

• Classic Masala Saffola Masala Oats 1 packet
• Oil 1 tbsp
• Small onion, finely chopped 1
• Garlic, finely chopped 3 to 4 cloves
• Medium tomatoes, chopped 2
• Tomato puree ¼ cup
• Mutton stock 1¼ cups
• Salt to taste
• Black pepper powder to taste
• Cumin powder 1 tsp
• Milk 1 cup
• Lemon juice ½ tbsp
• Fresh coriander leaves, chopped 1 tsp to garnish

How to Make Masala Shorba (Stepwise Photos)

Method

1. Cook oats in a non-stick pan as per the instructions given on the packet.
2. Heat oil in another non-stick pan, add onion and saute till translucent. Add garlic, chopped tomatoes and tomato puree, mix well and saute for 2 minutes more.
3. Add cooked oats and mix well. Add mutton stock, salt, pepper powder and cumin powder and mix well. Take the pan off the heat and let the mixture cool slightly.
4. Transfer it into a blender jar and blend. Strain it through a strainer into another non-stick pan.
5. Add milk and more stock if necessary to get the required consistency. Adjust salt and pepper powder and mix well. Add lemon juice and mix.
6. Transfer the shorba into serving bowls, garnish with coriander leaves and serve warm.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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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