Nagapuri Gola bhaat –

This is the specialty of Nagpur region, Eastern part of Maharashtra called Vidarbha. I learnt this ‘gola bhaat’ from my aunty and now I am sharing this with you.

Ingredients –

For cooking rice -

1. Rice-  2 bowls

2. Red chili powder – 1 t-spoon

3. Lime juice –- 1 tb-spoon

4. Sugar – 1 t-spoon

5. Salt to taste

6. Oil – 1 t-spoon

For Gola/pakoda/dumplings –

1. Rough Besan – 1 bowl

2. roasted and crushed peanuts – ½ bowl

3. Dry grated coconut – 2 tb-spoons

4. Coriander seeds powder – 1 t-spoon

5. Cumin seeds powder – ½ t-spoon

6. Cumin seeds – ½ t-spoon (not roasted, roughly crushed)

7. Red chilli powder – 1 t-spoon or to taste

8. Turmeric powder – ½ t-spoon

9. Lemon juice – 1 tb-spoon

10. Chopped coriander – ½ bowl

11. Oil – 1 tb-spoon

For serving –

1. Oil – 2 tb-spoons

2. Mustard seeds – 1/2 t-spoon

3. Asafetida – 1/4^th t-spoon

4. Grated fresh coconut and chopped coriander

Procedure –

Rice -

1. Soak rice in 2 cups of water for half an hour.

2. Heat the oil in a pan and sauté soaked rice for 2-3 minutes, till rice start changing it’s color.

3. Add 4 bowls of hot water. Add lime juice, red chilli powder, sugar and salt in the boiling water.Reduce the heat and cover pan with lid. Let the rice cook on medium heat for 10-15 minutes.

Gola/pakoda/dumplings -

1. Heat oil in another pan. Add chickpea flour/besan and roast till it releases nice aroma and turn golden brown in color. Turn off the heat and transfer chickpea flour in a mixing bowl.

2. Add crushed peanuts, coconut, turmeric powder, red chilli powder, chopped coriander, cumin seeds, cumin-coriander seeds powder, lime juice and salt. Mix well , add little water, if required and make small balls/gola. Gola flour should not be flowy.

How to proceed -

1. Open the lid and place the Golas in almost cooked rice and steam/cook rice and golas together for 5 minutes or till the Golas are done.

2. Heat 1 tb-spoon oil in the chickpea flour pan and add mustard seeds and asafetida. Let them splutter and turn off the heat.38. Transfer cooked rice in a serving plate. Spread cold tadka on rice evenly using spoon. Add gated coconut and chopped coriander and serve hot.

Note:

In Vidarbha region, oil and red chili powder are sparingly used. If you want to taste that authentic flavor, feel free to use more oil and chili powder.