A rich and aromatic Mughlai delicacy where tender lamb brain is gently scrambled with a spicy onion-tomato masala. This unique dish, with its creamy texture, is a true treat for adventurous food lovers.
Crispy, golden-brown crepes made from a fermented rice and lentil batter. A beloved South Indian breakfast staple, this dosa recipe is light, airy, and naturally gluten-free. Perfect when served hot with sambar and coconut chutney. Note: This recipe requires 6 hours of soaking and 8-12 hours of fermentation time.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
Crispy dosa with tangy sambar and perfectly spiced brain fry - an energy-giving feast!
This chettinad dish is perfect for dinner. With 982.8599999999999 calories and 35.14g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Clean and Boil the Brain
Gently wash the lamb brain under cool running water. Carefully peel off the thin outer membrane and any visible blood vessels. This is a crucial step for a clean taste and texture.
In a medium pot, add 4 cups of water, 0.5 tsp of turmeric powder, and 0.5 tsp of salt. Bring the water to a gentle boil over medium heat.
Carefully place the cleaned brain into the boiling water. Cook for 8-10 minutes until it is firm, opaque, and cooked through.
Using a slotted spoon, remove the brain from the water and let it cool down on a plate. Once cool enough to handle, chop it into small, bite-sized pieces and set aside.
2
Prepare the Masala Base
Heat ghee in a wide, heavy-bottomed pan or kadai over medium heat. Once the ghee is hot, add the finely chopped onions.
Sauté for 6-8 minutes, stirring occasionally, until the onions turn soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for about 2 minutes until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 5-6 minutes, mashing them with your spoon, until they become soft and oil begins to separate from the masala.
Now, add the spice powders: 0.5 tsp turmeric powder, red chili powder, and coriander powder. Mix well and cook for another 2 minutes, stirring continuously.
3
Combine and Cook
Add the chopped, boiled brain pieces to the pan with the prepared masala.
Gently mix everything together. Using the back of your spoon, lightly mash some of the brain pieces to achieve a scrambled, creamy consistency. Avoid turning it into a fine paste.
Add the remaining 0.5 tsp of salt (or to taste). Cook for 5-7 minutes, stirring gently, allowing the brain to absorb all the flavors of the masala.
4
Garnish and Serve
Sprinkle the garam masala powder and freshly chopped coriander leaves over the Bheja Fry. Give it a final, gentle stir.
Turn off the heat. Squeeze fresh lemon juice over the top just before serving for a burst of freshness.
Serve immediately with hot rotis, parathas, or soft pav (bread rolls).
Servings4
Serving size: 1 serving
432cal
13gprotein
75gcarbs
8gfat
Ingredients
1.5 cup Idli Rice (Parboiled rice is a good substitute.)
0.5 cup Urad Dal (Use whole, skinless urad dal.)
2 tbsp Chana Dal (Adds to the golden color and crispiness.)
0.5 tsp Methi Seeds (Aids in fermentation and adds flavor.)
0.25 cup Thick Poha (Helps in achieving a soft texture inside.)
1 tsp Salt (Add after fermentation. Use non-iodized salt for best results.)
2.5 cup Water (For grinding, plus more for soaking. Use cold water for grinding.)
2 tbsp Gingelly Oil (For cooking the dosas. Ghee or any neutral oil also works.)
Instructions
1
Soak the Rice and Lentils (6 hours)
In a large bowl, combine the idli rice and chana dal. Rinse them under running water 4-5 times until the water runs clear.
In a separate medium bowl, combine the urad dal and methi seeds. Rinse them 2-3 times.
Add enough fresh water to each bowl to cover the contents by at least 2 inches. Let both bowls soak for a minimum of 6 hours or up to 8 hours.
2
Grind the Batter (20 minutes)
Just before grinding, rinse the thick poha and soak it in 1/2 cup of water for 15 minutes until it softens.
Drain the water from the urad dal and methi seeds. Transfer them to a wet grinder or a high-speed blender. Grind to a very smooth, fluffy, and voluminous paste, adding about 1 cup of cold water gradually. Transfer this batter to a large pot or container (at least 4-5 quarts to allow room for fermentation).
Next, drain the water from the rice and chana dal. Add them along with the soaked poha to the same grinder.
Grind to a smooth yet slightly coarse paste (like fine semolina). Add about 1 to 1.5 cups of cold water as needed. The rice batter will not be as fluffy as the dal batter.
Pour the rice batter into the pot with the dal batter. Using your clean hands, mix both batters together thoroughly for 2-3 minutes. This traditional method helps initiate fermentation.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Cover the pot with a lid (do not seal it tightly) and place it in a warm, draft-free place to ferment for 8 to 12 hours. Ideal spots include an oven with the light on (but oven off) or an Instant Pot on the 'Yogurt' setting.
The batter is fermented when it has risen, looks bubbly and porous, and has a pleasant, tangy aroma.
Once fermented, add the salt and gently mix the batter. Do not overmix, as this will deflate the air pockets. If the batter is too thick, add a few tablespoons of water to achieve a smooth, pourable consistency, similar to a thin pancake batter.
4
Cook the Dosas (2-3 minutes per dosa)
Heat a cast-iron or non-stick tawa (griddle) over medium-high heat. To test if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
Grease the tawa lightly with oil using a paper towel or half an onion.
Pour a ladleful (about 1/4 cup) of batter onto the center of the hot tawa.
Immediately, using the back of the ladle, spread the batter in a continuous circular motion from the center outwards to form a thin, even crepe.
Drizzle about 1/2 teaspoon of oil or ghee around the edges and a little on top.
Cook for about 1-2 minutes, or until the bottom surface turns golden brown and crispy, and the edges begin to lift from the tawa.
Fold the dosa in half or roll it up. There is no need to flip and cook the other side for thin dosas.
5
Serve Immediately
Serve the hot, crispy dosas immediately with sambar, coconut chutney, and tomato chutney.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
