Chilled Beet Soup Coconut Foam

About Chilled Beet Soup Coconut Foam

Ingredients

• Beetroots, sliced 3 cups
• Garlic, chopped 3 tsps
• Ginger, chopped 3 tsps
• Green chillies, chopped 1½ tsps
• Lemon juice 3 tbsps
• Ice cubes as required
• Sea salt to taste
• Coconut milk 3 tins
• Olive oil 2 tbsps
• Coconut cream as required
• Fresh coriander leaves to garnish

How to Make Chilled Beet Soup Coconut Foam (Stepwise Photos)

Method

1. Put beetroot, garlic, ginger, green chllies, lemon juice, ice cube, 2 tbsps water, sea salt, coconut milk and olive oil in a blender jar and blend to a fine puree. Strain into a bowl.
2. Put coconut cream into a canister and shake well to become foam.
3. Transfer puree into a jar, top it with foam and garnish it with coriander leaves and serve.

Additional Tips and Tricks

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Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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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