How to make Nagpuri Gola Bhaat -

Traditional rice dish from Nagpur – spicy gram flour dumplings enhance the flavour of this rice dish

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Gram flour (besan) (बेसन)

Cuisine : Maharashtrian

Course : Rice


Nagpuri Gola Bhaat

Nagpuri Gola Bhaat Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Nagpuri Gola Bhaat Recipe

  • Basmati rice , soaked and drained 1 1/2 cups

  • Gram flour (besan) 1 cup

  • Green chillies 3-4

  • Ginger 1/2 inch

  • Cumin seeds 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Yogurt 1 tablespoon

  • Salt to taste

  • Oil 4 tablespoons

  • Mustard seeds 2 teaspoons

  • Asafoetida 1/2 teaspoon

  • Turmeric powder 1 teaspoon

  • Lemon juice 1 tablespoon

  • Dried red chilli 1

Method

Step 1

Dry roast the gram flour in a non-stick pan, over medium heat, for 4-5 minutes. Transfer into a bowl and set aside to cool down to room temperature.

Step 2

Grind green chillies, ginger and 1 tsp cumin seeds to a coarse paste. Add this paste to gram flour along with red chilli powder, yogurt, salt, 1 tbsp oil and mix. Add sufficient water and knead into stiff dough. Divide the dough into equal portions and roll into balls.

Step 3

Heat 2 tbsps oil in a non-stick pan. Add 1 tsp mustard seeds. Once they start to splutter, add remaining cumin seeds and asafoetida. Once the cumin seeds start to change colour, add turmeric powder and rice and sauté for 2 minutes.

Step 4

Add lemon juice and salt and mix well. Add 3 cups water and mix well. Cover and cook till the rice is ¾ done. Place the prepared balls on the surface of the rice, cover and cook again for 8-10 minutes.

Step 5

Heat remaining oil in a small non-stick pan. Add remaining mustard seeds. Once they start to splutter, add dried red chilli and sauté for a few seconds.

Step 6

Pour this over rice and mix with light hands.

Step 7

Transfer into a serving plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.