GOLYANCHA BHAAT / CHICKPEA BALLS IN PULAV RICE

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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