Soya Pulao

About Soya Pulao

Ingredients

• Soya nuggets, soaked, drained and squeezed to remove excess water 1 cup
• Rice, soaked 1½ cups
• Sunflower oil 1 tbsp
• Garlic, chopped 1 tsp
• Ginger, chopped 1 tsp
• Medium carrot, cut into roundels 1
• Medium onion, sliced 1
• Green chillies, finely chopped 2
• Medium potato, boiled, peeled and cubed 1
• Medium green capsicum, cut into medium pieces 1
• Large tomato, chopped ½
• Spring onion, chopped 1
• Salt to taste
• Red chilli powder ½ tsp
• Turmeric powder ½ tsp
• Low fat milk 3 tbsps
• Fresh coriander leaves, chopped 2 tbsps

How to Make Soya Pulao (Stepwise Photos)

Method

1. Heat oil in a deep non-stick pan, add ginger and garlic and saute till golden.
2. Add carrot and cook for 2 minutes. Add onion, green chillies, potato, capsicum, tomato and spring onion, mix and saute for 2-3 minutes.
3. Add salt, red chilli powder and turmeric powder, mix and cook for 2 minutes.
4. Keep half the vegetables in a bowl and add rice to the vegetables remaining in the pan and mix.
5. Add soya nuggets and 2½ cups boiling water and mix well. Cover and cook till the rice is almost done.
6. Add milk, mix, cover and cook till done.
7. Transfer into a serving bowl, layer the reserved vegetables on top. 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