Tumbet

About Tumbet

Ingredients

• Potatoes, cut into round slices and soaked in water ¼ kg
• Brinjal, cut into round slices and soaked in water ¼ kg
• Green capsicums, cut into roundels ¼ kg
• Tomatoes, peeled and made into a pulp ¼ kg
• Oil 2 tbsps
• Garlic cloves, finely chopped 3
• Salt 2 tsps
• Black peppercorns ½ tsp

How to Make Tumbet (Stepwise Photos)

Method

1. Preheat oven to 200º C. Butter a baking dish.
2. Heat 1 tbsp oil in a non-stick pan on high heat. Lower heat and arrange potato slices in it and cook.
3. Heat 1 tbsp oil in another non-stick pan. Drain brinjal slices and saute, turning sides. Add salt and toss occasionally, till lightly browned on both sides.
4. Arrange cooked potato slices at the base of a buttered baking dish, followed by brinjal slices. Sprinkle ¼ tsp crushed black pepper on top of brinjal slices.
5. Heat 1 tbsp oil in the same pan, add green capsicum slices and saute on high heat. Add salt and cook till lightly browned.
6. Arrange these slices on top of brinjal slices.
7. Heat 1 tbsp oil in the same pan, add tomatoes and garlic. Reduce heat and add ½ cup water, salt and mix well.
8. Pour tomato mixture on top of green capsicum slices and spread evenly so that the juices penetrate to the bottom of the dish. Sprinkle salt on top.
9. Keep the baking dish in the preheated oven and bake for 15 minutes.
10. Serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on 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