Pandhra Rassa

About Pandhra Rassa

Ingredients

• Mutton stock 750 ml
• Coconut milk 1 cup
• Black pepper powder 1 tsp
• Poppy seeds (khuskhus) paste 2 tsps
• Cashewnut paste ½ cup
• Fresh coriander leaves, chopped 1 tbsp for garnishing

How to Make Pandhra Rassa (Stepwise Photos)

Method

1. Heat mutton stock in a deep non-stick pan till it comes to a boil.
2. Take coconut milk in a bowl, add black pepper powder, poppy seeds paste and cashewnut paste and add to the stock and mix well. Bring the mixture to a boil. Add salt and mix.
3. Transfer into a serving bowl, 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.

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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