Motichoor Golgappe with Basundi Shots

About Motichoor Golgappe with Basundi Shots

Ingredients

• Motichoor Laddoos 6 to 8
• Kesar basundi, chilled 1½ cups
• Golgappe puris 8
• Strawberry crush 2 tbsps
• Chocolate sauce 2 tbsps
• Almonds, slivered a few for garnishing
• Pistachios, slivered a few for garnishing
• Fresh mint leaves a few for garnishing

How to Make Motichoor Golgappe with Basundi Shots (Stepwise Photos)

Method

1. Crumble the motichoor laddoos and put into a bowl.
2. Arrange shot glasses on a serving platter and pour chilled kesar basundi in each glass.
3. Make a hole on the top side of the golgappe puris, fill them with the crumbled motichoor laddoos and keep them over the shot glasses.
4. Drizzle strawberry crush and chocolate sauce over the puris, garnish with almonds, pistachios and mint leaves and serve immediately.

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