Exotic Curry premix for instant recipes
Exotic curry premix is one of the best curry powder which can be prepared, stored and used in different simple Indian recipes. The curry premix has to be just mixed in water to make Indian exotic curry.
Lot of times it so happens that you crave for tasty restaurant style food for lunch or dinner but just don’t find enough time to make everything from scratch . I don’t know about the others but during such times, making use of my homemade instant curry premixes for preparing different Indian curries makes my life easy.
Earlier I had shared red curry premix and brown curry premix and also the dishes I made using them. Let’s see how to make exotic curry premix today which can be used to make various Indian dishes for lunch and dinner.
Though we can use this premix to make other curries too, I have used exotic premix to prepare Veg exotic curry . Will be sharing the recipe soon.
Preparation Time: 10 Minutes
Yields :120-140 Grams
Ingredients :
- 10 Grams Cashew Powder
- 10 Grams Melon Seeds Powder
- 30 Grams Milk Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Powder Sugar
- 1 1/2 Cheese powder
- 1 Tablespoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 1/2 Tablespoon Tomato Powder
- 1 Teaspoon chili flakes
- 1 Teaspoon Kitchen King Masala
- 1 Teaspoon Corn flour
- 1 Teaspoon oil
- 1 Bay leaf
Method:
On a heated skillet fry the bay leaf using a teaspoon of oil and on medium heat for just a few seconds.
Once the bay leaf is nicely fragrant, switch off the flame and allow to cool completely.
Add it to the rest of the spices.
Mix well and store in glass jar or in zip lock bag.
Keep the premix refrigerated until used in making curry. It can be stored for upto 6 months.
Pooja Nadkarni
Yields 6-8 Dosas
Exotic curry premix is one of the best curry powder which can be prepared, stored and used in different simple Indian recipes. The curry premix has to be just mixed in water to make Indian exotic curry.
15 minPrep Time
10 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1/2 Cup urad dal
- 1/2 Cup tur dal
- 1/2 Cup masur dal
- 2-3 Tablespoons of oil
- Salt to taste
- Water to grind
Method
- Wash all dals( Split lentils) together 3-4 times.
- Drain the water and keep aside for 10 minutes.
- Grind the soaked dal using little water to smooth paste.
- Do not make it watery. It should be thick but pouring consistency.
- Add salt .
- Mix, taste it and adjust.
- Heat a non stick skillet.
- Once the skillet is hot, take a laddle full of batter and drop on skillet.
- Using backside of laddle, just spread the batter all over the skillet.
- Try to spread as much as possible to make thin and crisp dosas.
- Just sprinkle some oil at the edges of dosa.
- Keep the heat on medium and let the sides turn brownish .
- Check if the sides loosen up .
- If yes then spread the masala dosa potato stuffing(only on one side. Leave the other side ) .
- Fold the dosa and serve with Coconut Chutney.
Notes
Crispy Daal Masala Dosas is one of the healthiest option to traditional rice masala dosas. Very easy to prepare. No soaking is required as we do for rice dosas.
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