Namak Paare with Dips
Top Rated Recipe
Key Details:
prep time: 30 minutes
Cook time: 15 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Indian
Key Ingredients:
Refined flour
Mint mayo
Sweet red chilli sauce
About Namak Paare with Dips
Table of Contents
Tri-coloured namak pare – serve them with mint mayo or sweet red chilli sauce and enhance their taste
Read More- Refined flour (maida) 250 gms
- Salt to taste
- Carom seeds (ajwain) ½ tsp
- Ghee 4 tbsps
Step 1.Take flour in a bowl, add salt and carom seeds and mix well. Add ghee and rub in till the mixture resembles breadcrumbs.
Step 2.Divide this mixture into 3 equal parts and keep them in 3 different bowls. Add beetroot puree to one part, add sufficient water and knead into a dough.
Read MoreServing Suggestion : Bake them.
Read MoreIngredients
- Refined flour (maida) 250 gms
- Salt to taste
- Carom seeds (ajwain) ½ tsp
- Ghee 4 tbsps
- Beetroot puree 3 tbsps
- Spinach puree 3 tbsps
- Black peppercorns, crushed 1 tsp
- Oil to deep fry
- Mint mayo as required
- Sweet red chilli sauce as required
How to Make Namak Paare with Dips (Stepwise Photos)
Method
- Take flour in a bowl, add salt and carom seeds and mix well. Add ghee and rub in till the mixture resembles breadcrumbs.
- Divide this mixture into 3 equal parts and keep them in 3 different bowls. Add beetroot puree to one part, add sufficient water and knead into a dough.
- Add spinach puree to another part, add sufficient water and knead into a dough.
- Add crushed black peppercorns to the remaining flour mixture and mix. Add sufficient water and knead into a dough.
- Roll out each dough into thin sheets and cut into thin diamond shaped pieces and keep them separately.
- Heat sufficient oil in a kadai, slide in one type pieces at a time and deep fry till crisp. Drain on absorbent paper.
- Once all the three types of pieces are done arrange them on a serving platter. Serve with mint mayo and sweet chilli dip.
Additional Tips and Tricks
- Serving Suggestion : Bake them.
About chef
Chef Ajay Chopra
Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.
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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
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