Solachi Kadi
Top Rated Recipe
Key Details:
prep time: 15 minutes
Cook time: 10 minutes
Difficulty Level: Easy
Course: Dal and Kadhi
Cuisine: Indian
Key Ingredients:
Kokam
Coconut milk
Coconut
Garlic
Green chillies
About Solachi Kadi
Table of Contents
Solachi kadhi,
meaning this kadhi is made with kokum
- Kokam petals 5 to 6
- Kokam water 2 tbsps
- Fresh coconut milk 1 cup
- Coconut, scraped ½
Step 1. Put coconut, garlic, salt, green chillies, coriander leaves and kokam petals in a mixer jar and grind to a fine paste.
Step 2. Transfer the paste into a non-stick pan, add coconut milk and kokam water and mix well.
Read MoreIngredients
- Kokam petals 5 to 6
- Kokam water 2 tbsps
- Fresh coconut milk 1 cup
- Coconut, scraped ½
- Garlic, sliced 1 tsp
- Salt to taste
- Green chillies 2
- Fresh coriander leaves, finely chopped ½ tbsp
How to Make Solachi Kadi (Stepwise Photos)
Method
- Put coconut, garlic, salt, green chillies, coriander leaves and kokam petals in a mixer jar and grind to a fine paste.
- Transfer the paste into a non-stick pan, add coconut milk and kokam water and mix well.
- Cook on low heat, stirring, for about 5 minutes or till the mixture thickens slightly.
- Transfer the mixture into a bowl and serve at room temperature.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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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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