Sable

About Sable

Ingredients

• Rice flour 3 tbsps
• Refined flour 6 tbsps
• Butter 1 cup
• Icing sugar 3 tbsps
• Salt to taste
• Vanilla essence ½ tsp
• Castor sugar to coat

How to Make Sable (Stepwise Photos)

Method

1. Take butter and icing sugar in a mixing bowl and beat together with an electric beater.
2. Add rice flour, refined flour, salt and vanilla essence and continue to beat with the beater till it forms a dough. Wrap the dough in cling film and keep it the refrigerator for 30 minutes to become a little hard.
3. Bring the dough out of the refrigerator, unwrap and shape it into a long roll of 3 cm diameter. Wrap the roll in butter paper and keep in the refrigerator again to set for 30 minutes.
4. Preheat oven to 180º C. Line a baking tray with butter paper.
5. Bring it out of the refrigerator, unwrap and cut it into two pieces.
6. Spread castor sugar in a plate. Dampen the dough roll surface with a little water, roll in the castor sugar till well coated.
7. Cut the rolls into thick slices and place on the prepared baking tray. Keep the tray in the preheated oven and bake for 30-35 minutes.
8. Take the tray out of the oven, cool slightly and arrange on a serving platter to serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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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