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By :Instant Indian Cookbook - Rinku Bhattacharya |
Course | Side Dish |
Cuisine | Indian |
Difficulty | Medium |
Browse Category | Kid-Friendly, Side Dishes |
Duration | 1-2 hours |
Cooking Technique | Pressure Cook, Sauté |
Prep Time | 15 minutes |
Cook Time | 100 minutes |
Servings |
8 pieces
|
Ingredients
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This did not work at all.
What if my Instant Pot doesn’t have a yogurt setting? What other setting can I use?
What if your instant pot doesn’t have a yogurt setting? What other setting can you use?
I found it necessary to add another 1/8 cup plain whole milk greek yogurt. I assume due to the greek yougurt having less liquidy whey in it. It was much easier to bring it together as a smooth dough when I turned it out onto the counter. The recipe doesn’t indicate whether the yogurt setting should be low, medium, or high for proofing. I found medium to work very well. I recommend covering the dough with cling film, a damp towel, or spraying water into the pot before closing for proofing.
If you dont have yogurt button dont even try. It just wont work
Hi Reluctant,
This can only be done with the yogurt button on medium/normal.
All other programs are too hot.
How hot should the cast iron griddle be in step 6? Medium? Medium- high?
Hot enough to evaporate the drops of water .
Made the recipe and it didn’t work, dough was extremely dry, not even close to soft and fluffy.
I think the recipe needs quite a bit more milk – it requires 4 tbsp oil and 1/4 cup whole milk. 4 Tbsp (60 ml) = 1/4 cup (60ml). Why state the oil in tbsp and the milk in cups, if the measure is exactly the same?
Next time I’ll try 1/2 cup milk, probably be closer to target.
I am a fairly experienced bread baker. The recipe as it stands has less than 50% hydration – should probably be closer to 65% for a satisfactory result.
yes, a profoundly frustrating experience. i think the saute function just kills the yeast.