Sol Kadhi with Golgappe
Top Rated Recipe
Key Details:
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prep time: 25 minutes
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Cook time: 10 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Gujarati
Key Ingredients:
Kokum petals
Crisp puffed puris
Fresh coconut
Garlic
Green chillies
Fresh coriander leaves
Potatoes
Nylon sev
About Sol Kadhi with Golgappe
Table of Contents
Try this combination
and you will never regret it but will want to have it often
- Kokum petals 1 cup
- Crisp puffed puris as required
- Scraped fresh coconut 1 cup
- Garlic, chopped 2 cloves
Step 1. Pour 1 ltr water in a deep non-stick pan, add kokum petals and boil for a few minutes. Strain the water into a bowl and grind the residue in a mixer to a fine paste. Transfer the paste into another bowl.
Step 2. Finely grind together coconut, garlic, green chillies with sufficient strained kokum water. Strain this through muslin cloth into a mixing bowl. Add kokum paste, salt, coriander leaves and mix well.
Read MoreIngredients
- Kokum petals 1 cup
- Crisp puffed puris as required
- Scraped fresh coconut 1 cup
- Garlic, chopped 2 cloves
- Green chillies, chopped 2 to 3
- Salt to taste
- Fresh coriander leaves, finely chopped 2 tbsps
- Medium potatoes, boiled, peeled and chopped 2
- Nylon sev as required
How to Make Sol Kadhi with Golgappe (Stepwise Photos)
Method
- Pour 1 ltr water in a deep non-stick pan, add kokum petals and boil for a few minutes. Strain the water into a bowl and grind the residue in a mixer to a fine paste. Transfer the paste into another bowl.
- Finely grind together coconut, garlic, green chillies with sufficient strained kokum water. Strain this through muslin cloth into a mixing bowl. Add kokum paste, salt, coriander leaves and mix well.
- Take potatoes and nylon sev in yet another bowl and mix well mashing slightly.
- Pour the sol kadhi into shot glasses. Fill the golgappe with the potato mixture, keep one on each shot glass and serve.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD 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
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