Kale and Dhokli Soup By Gautam Mehrishi

Kale and Dhokli Soup

While leafy vegetables are full of vital nutrients, they can make a wholesome meal if combined with grains. Chef Gautam Mehrishi combines Kale and Amaranth leaves with gram flour to make a popular Gujarati snack Dhokli.
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Serves

1

Cooking Time

12-15 Min

Meal Type

soup

Preparation Time

6-10 Min

Difficulty

Medium

Rate This Recipe7

INGREDIENTS

  • 1 bunch of kale leaves
  • water as required
  • 1 - 2 drops olive oil
  • 1 tsp salt
  • amaranth leaves
  • 3 - 4 ice cubes
  • 1 tbsp tomato puree
  • 10 - 12 finely chopped green beans
  • For dhokli
  • 3/4 cup chickpeas flour
  • 1/4 tsp cumin seeds powder
  • 1/4 tsp fennel seeds powder
  • 1/2 tsp turmeric powder
  • asafoetida
  • 1/2 tsp red chilli powder
  • 1 tsp finely chopped green chilli
  • 1 tsp cumin seeds
  • salt as per taste
  • 1 tsp baking soda
  • 1 tsp finely chopped ginger
  • 3/4 tsp mustard oil
  • Water
  • For garnish
  • finely chopped ginger
  • kale & amaranth leaves

PREPARATION

  1. 1

    Chop the kale leaves. In a heated pan, add water, olive oil, salt. Add kale and amaranth leaves and let it boil.
  2. 2

    Add the boiled kale and amaranth in a blender jar. Add ice cubes and blend it.
  3. 3

    For dhokli, in a bowl, add chickpeas flour, cumin seeds powder, fennel seeds powder, turmeric powder, a pinch of asafoetida, red chilli powder, finely chopped green chilli, cumin seeds, salt as per taste. Add baking soda, finely chopped ginger, mustard oil and mix it well.
  4. 4

    Add water as required and mix again. Make small balls of dhokli using a spoon and add it in the soup of amaranth and kale leaves for cooking. Add the blended mixture and mix again.
  5. 5

    Add tomato puree, finely chopped green beans and let it cook.
  6. 6

    For serving, add the boiled kale and amaranth leaves in the bowl. Add the soup and garnish it with finely chopped ginger, kale & amaranth leaves and serve the soup hot.
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