Matar ki Tahiri

About Matar ki Tahiri

Ingredients

• Rice, soaked for 15 minutes 1½ cups
• Green peas, boiled 1 cup
• Refined oil 2 tbsps
• Bay leaves 2
• Cloves 5 to 6
• Cinnamon 1 inch
• Black cardamoms 2 to 3
• Green chillies, slit 2
• Cumin seeds 1 tsp
• Medium onion, sliced 1
• Cauliflower florets, chopped 8 to 10
• Medium carrot, peeled and diced 1
• French beans, chopped 5 to 6
• Ginger-garlic paste 2 tsps
• Salt to taste
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Fresh coriander leaves, chopped 1 tbsp

How to Make Matar ki Tahiri (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add bay leaves, cloves, cinnamon and black cardamoms and saute till fragrant.
2. Add green chillies and cumin seeds, mix and saute for 1 minute.
3. Add onion, cauliflower, carrot and French beans and mix. Add ginger-garlic paste and green peas and mix well.
4. Add salt and red chilli powder, mix and saute for 1 minute.
5. Drain rice and add and mix well. Add 3 cups hot water, mix, cover and cook till rice is almost done.
6. Add turmeric powder and mix taking care that the rice grains do not break. Cover and cook till rice is fully done.
7. Transfer into a serving dish, garnish with coriander leaves and serve hot.

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