Raita Masaledar

About Raita Masaledar

Ingredients

• Thick yogurt 2 cups
• Garlic, crushed 5 to 6 cloves
• Salt to taste
• Red chilli powder ½ tsp
• Milk ¼ cup

How to Make Raita Masaledar (Stepwise Photos)

Method

1. Take yogurt in a bowl, add crushed garlic, salt, red chilli powder and whisk together till well blended.
2. Add a little milk and mix.
3. Spread a muslin cloth over a bowl, pour the raita over the cloth, gather the edges and squeeze into serving bowl to get a smooth raita.
4. Chill and serve with biryani.

Additional Tips and Tricks

About chef

CHEF PRANAV JOSHI

Host of the show Budget Kitchen.

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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