Missal Pav

About Missal Pav

Ingredients

• Sprouts 2 cups
• Whole wheat pavs 4
• Oil 2 tbsps
• Mustard seeds 1 tsp
• Curry leaves 12 to 14
• Green chillies, chopped 3
• Thin strips of ginger 1½ tsps
• Medium onions, chopped 2
• Turmeric powder ¾ tsp
• Red chilli powder 1 tsp
• Cumin powder 1 tsp
• Garam masala powder 1 tsp
• Coriander powder 1 tsp
• Asafoetida ½ tsp
• Salt to taste
• Sev to sprinkle

How to Make Missal Pav (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add mustard seeds, curry leaves, green chillies, ginger and onions and saute till onion turns light golden. Add sprouts and mix well.
2. Add turmeric powder, red chilli powder, cumin powder, garam masala powder, coriander powder, asafoetida and salt and mix well. Add 2 cups water and mix well, cover and cook till the sprouts are cooked.
3. Transfer into a serving bowl, sprinkle sev and serve with whole wheat pav.

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