Vegetable Paella
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 25 minutes
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Difficulty Level: Easy
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Course:
Cuisine:
Key Ingredients:
Rice
Yellow-red-green capsicums
Tomatoes
Brinjal
Potatoes
Vegetable stock
About Vegetable Paella
Table of Contents
Ingredients
- Rice
- Yellow-red-green capsicums
- Tomatoes
- Brinjal
- Potatoes
- Vegetable stock
How to Make Vegetable Paella (Stepwise Photos)
Method
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD. Chef Shilarna Vaze, traveler, blogger and eco-food connoisseur, brings the sunshine into your day, with fusion brunch recipes that break all the rules of the kitchen, push all the boundaries of flavor and stimulate your senses like never before. What's more, she invites her celeb friedns (Anushka Manchanda, Esha Deol), chef buddies and other creative pals to her food haven for an afternoon of good food and great conversation.. With a bit of music, art and humor thrown in, this show is be the perfect formula to start your day Sunny Side Up...
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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
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