GOLYANCHA BHAAT / CHICKPEA BALLS IN PULAV RICE
INGREDIENTS
RICE
|
|
Kolam rice or basmati rice soak in water for 30 min & drain
|
1 cup
|
Fresh green or red chillies slit lengthwise
|
2 nos
|
Lime juice
|
1 tbsp
|
sugar
|
¼ tsp
|
Salt
|
T.T.
|
Oil
|
1 tbsp
|
BESAN GOLE / CHICKPEA BALLS
|
|
Coarse chickpea flour
|
1 cup
|
Oil
|
2 tbsp
|
Salt
|
T.T.
|
Chilli pdr
|
¼ tsp
|
Coriander pdr
|
½ tsp
|
Cumin pdr
|
½ tsp
|
Peanut pdr
|
¼ cup
|
Grated roasted and powdered dry coconut
|
1 tbsp
|
Chopped coriander leaves
|
2 – 3 sprigs
|
Water
|
As required
|
TADKA
|
|
Oil
|
2 - 3 tbsp
|
Mustard seeds / rai
|
¼ tsp
|
Asafoetida / Heeng
|
¼ tsp
|
Chopped coriander leaves for garnishing
|
2 sprigs
|
METHOD:
BESAN GOLE / CHICKPEA BALLS
1.
Heat oil, add in the chickpea flour. Roast on
medium to low heat till it colours a light brown and gives off a light nutty
flavour.
2.
Remove aside and cool it. To it add all the
other ingredients and mix well.
3.
Add little water at a time till it comes
together to form a dough.
4.
Divide it into small marble sized balls. Keep aside.
RICE
5.
Heat oil, add the chillies and rice.
6.
Sauté rice till translucent.
7.
Now add in double the quantity of hot water,
salt, sugar and lime juice.
8.
Simmer, cover and cook till half cooked.
9.
Now add in the prepared balls and mix them
lightly in the rice. Do not allow them to break.
10.
Again cover and simmer till the rice is cooked completly. Do
not over handle or over mix the rice or the grain will break.
11.
Just before serving, put the rice in a serving
plate. Arrange the balls over the rice.
12.
Heat oil for the tadka. Add rai, and when it
crackles add the Heeng.
13.
Pour this tadka over the rice and balls. Garnish
with coriander leaves and serve hot.
14.
Ideally the balls are supposed to be crumbled
and mixed with the rice while eating.
15.
You can also serve it with a spicy curry or
during summer serve it with cucumber raita.
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