- Let it sit for atleast 1 whole day and enjoy the spicy pachadi with plain rice and dal.
You can find Dosa avakai recipe from Sailu’s Kitchen here.
I made the pickle in a steel dish and I transfered into a sterile glass bottle after 1 day. Vinegar is added to keep veggie pieces crisp longer (Mom’s tip) and also for that extra zing (my tip :0)
This is my entry to Pooja‘s Vegetable of the Week series, over at Creative Ideas.