Doodh Poha | A Recipe from Maharashtra and Gujarat

This week’s theme for the Foodie Monday Blog Hop is Cooking Without Fire, chosen by our fellow blogger Preethi Prasad of Preethi’s Cuisine. For this theme I have chosen Doodh Poha, a super simple dish made for Kojagiri Purnima (aka Sharad Poornima) in Maharashtra and Gujarat.

A spoonful of Doodh Poha with dry fruit garnish
Spoonful of Goodness | Doodh Poha

Doodh Poha is essentially Poha soaked in sweetened milk and garnished with dry fruits. It is supposed to be eaten cold and to keep to the theme I used raw/unboiled milk.

It is believed that the moonlight on Sharad Poornima has special powers and so food is left overnight under moonlight to absorb the moon rays. Two of the most common dishes made for this festival are Masala Doodh (Masala Milk)  and Doodh Poha.

Cooking without fire is quite a bit of a challenge once you start thinking about it. All I could think of was salads and those I wanted to avoid. I did not want to make raitas or dahi-based dishes because Dahi was a “cooked” ingredient. In fact, there were many recipes that came to mind but then I realised many of the ingredients were subject to heat or pre-cooked (Mava for example). A few others like Pacchi Chalimid/Akki Thambittu, Vada Pappu/Kosambari, Carrot Hesarubele Kosambari, and Panakam I have already written about. 🙂

Coming back to Doodh Poha, you can make this delicious dish in less than 15 minutes and that is also a blessing in itself!

Doodh Poha for Kojagiri Purnima | Sharad Poornima
Doodh Poha for Kojagiri Purnima | Sharad Poornima

How to Make Doodh Poha for Kojagiri Purnima | Sharad Poornima

Doodh Poha in a silver bowl on a dark green saree
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Doodh Poha
Prep Time
20 mins
Total Time
20 mins
 

Doodh Poha is beaten rice soaked in saffron and cardamom flavoured milk, and garnished with dry fruits. It is made for Kojagiri Poornima or Sharad Purnima in Maharashtra and Gujarat.

Course: Breakfast
Cuisine: Gujarati, Indian, Maharashtrian
Servings: 4 People
Author: Aruna
Ingredients
  • 2 Cups Thick Poha
  • 3 Cups Milk
  • 4 to 6 Tbsp Sugar See notes
  • 1 tsp Cardamom Powder
  • 1/4 tsp Nutmeg Powder
  • 1/2 tsp Crushed Kesar or Saffron Strands
  • 1/3 Cup Mixed Dry Fruit I used Almond, Pista, Cashew, and Raisin
Instructions
Making the Masala Milk
  1. Add the saffron, cardamom, nutmeg, and sugar to the milk.

  2. Mix well.

  3. If you are using raisins (Kishmish), add them to the milk now so that they soak some milk and turn plump.

  4. Set aside for 10 minutes. Stir occasionally so that the sugar dissolves well.

  5. If you are making the Masala Milk in advance, refrigerate it.

Putting Together the Doodh Poha
  1. Add the Poha and the dry fruits to the Masala Milk.

  2. Mix well.

  3. Set aside for 10 minutes for the Poha to soak.

  4. Enjoy!

Recipe Notes
  • In the past, I have used honey instead of sugar and loved it.
  • I would recommend that you make the Masala Milk in advance and refrigerate it as Doodh Poha tastes awesome when cold.
  • Avoid refrigerating Doodh Poha as the Poha turns stiff.
  • Use thick poha and not the thin variety. The thin variety of poha tends to disintegrate in the milk.

 

Dudh Pauva
Dudh Pauva

See what my fellow bloggers at the Foodie Monday Blog Hop have posted at:

Dahi Sabudana | Upvas Recipe from Maharashtra

Today, I present the recipe for Dahi Sabudana, a super simple and delicious dish that is eaten on days of fasting in Maharashtra. This recipe also heralds the start of my participation in the Foodie Monday Bloghop. This is a group of talented bloggers who post recipes centered around a member-suggested theme every Monday.

A bowl of sabudana soaked in dahi and seasoned with roasted peanut powder, green chillies and cumin
Dahi Sabudana | Vrat ka Khana/Upvas Recipe from Maharashtra

This week’s theme was Vrat specials because the month of Shravan is upon us. I love Shravan as it heralds the season of festivities which will last through till Diwali. Shravan started in North India on July 10, 2017, and is set to begin in West and South India from July 24, 2017. During this month, many devout Hindus fast on different days and they can eat only certain foods.

While in my home state of Andhra Pradesh, fasting means eating only fruits and milk, in Maharashtra the state where I stay, people do eat dishes made of Vari (Samo Rice/Little Millet), Potato, Sweet Potato, Yam, and Sabudana (Tapioca Pearls).

I wanted to keep the recipe I am sharing simple as it is made on a day of fasting and so chose Dahi Sabudana. All this recipe needs is for you to soak Sabudana in Dahi (yogurt) or buttermilk and season it with roasted peanut powder and some ghee-roasted cumin seeds and green chillies.

Truth be told I also make Dahi Sabudana for breakfast on many hot summer morning because it is so delicious and cooling.

Do also try my recipes for Farali Misal, Sabudana Khichdi, Low-Oil Sabudana Vada, and Sabudana Thalipeeth.

Dahi Sabudana
Dahi Sabudana

How to Make Dahi Sabudana

Dahi Sabudana | Tapoica Pearls soaked in yogurt
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Dahi Sabudana | Upvas Recipe from Maharashtra
Prep Time
4 hr
Cook Time
10 mins
Total Time
4 hr 10 mins
 

Dahi Sabudana is a super simple and delicious recipe from Maharashtra. It is traditionally Upvas ka Khana or food eaten on days when people fast for religious reasons; like for Ekadashi, Shravan Somvar, or Shravan Shukravar.

Course: Breakfast
Cuisine: Indian, Maharashtrian
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Sabudana
  • 1 Cup Dahi
  • 1/2 tsp Sugar Optional
  • 1 tsp Cumin Seeds
  • 2 tsp Finely Chopped Green Chillies
  • 2-3 tbsp Roasted Peanut Powder See Notes.
  • 1 tbsp Ghee
  • Salt to Taste
  • Fresh Coriander for Garnish
Instructions
Soaking the Sabudana
  1. Over low to medium flame, dry roast the Sabudana till it starts to pop.

  2. Let the Sabudana cool till it is just warm to touch.

  3. Soak the Sabudana in water for 10 minutes. 

  4. Using a  colander, drain all water from the Sabudana. Set aside in the colander for about 30 minutes.

  5. In the meantime, whisk the dahi till it is smooth.

  6. Add salt and sugar to the dahi, and mix well.

  7. Add the Sabudana to the Dahi.

  8. Set aside for about 3-4 hours. Mix at 30 min intervals

  9. Check that the Sabudana is soaked through, and is fluffy and soft. Press some Sabudana between your thumb and forefinger; you should not feel any hardness.

Putting Together the Dahi Sabudana
  1. Add the roasted peanut powder to the soaked Sabudana and mix well.

  2. Heat the ghee in ladle.

  3. Add the cumin seeds and stir-fry till they start to change colour.

  4. Add the chopped green chillies and stir-fry for a few seconds.

  5. Add the tempering to the Dahi Sabudana and mix well.

  6. Garnish with finely chopped fresh coriander.

  7. Serve with love! 🙂

Recipe Notes

To make roasted peanut powder:

  1. Over medium flame, dry roast 3-4 tbsp peanuts till they start to change colour and pop.
  2. Transfer to a plate and let the peanuts cool to room temperature.
  3. Rub the peanuts between your palms and blow gently to remove the skin. I keep some of the skin on.
  4. Pound or grind to a coarse, chunky powder.

 

Dahi Sabudana | Vrat ka Khana
Dahi Sabudana | Vrat ka Khana

Do you want to see other Vrat recipes for Shravan that my fellow Foodie Monday Bloghop bloggers have shared? Hop over to our Facebook page by clicking on the logo.

Methkut | A Versatile Spice Powder from Maharashtra

Today, I am sharing the recipe for Methkut, a versatile spice powder from Maharashtra that can be savoured with plain rice and ghee as a complete meal, or then used to spice up vegetables, Ukad and the like.

Methkut | Spiced Lentil Powder from Maharashtra
Methkut

I first made Methkut several months ago when I needed it for Kolhapuri Bhadang, but forgot to take pictures and write about it. I made a large batch this weekend because I wanted needed it for another batch of Bhadang and for a couple of other dishes that I am planning to make.

There are as many recipes for Methkut as there are regions in Maharashtra. I made one version and plan to try the recipes for other versions of Bhadang soon.

  • This post has been updated since it was first posted with some very valuable tips from Meghana Deshmukh. She told me to grind into a very fine powder and about this process called vastragaal karane in Marathi, which essentially means to use a cloth to sieve the Methkut to get a fine powder. I did as she recommended and the result was a Methkut powder that was much richer in flavour and greater in volume.

Meghana has also generously shared her mother’s handwritten recipe for Methkut with me and this I cherish the most. I will soon try Meghana’s heirloom recipe as well. 🙂

Thank you, Meghana, and look forward to learning more from you.

How to Make Methkut | A Versatile Spice Powder from Maharashtra

Methkut Powder
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Methkut | Spice Powder from Maharashtra

Methkut is a wonderful powder made with roasted lentils and spices. You will find Maharashtrians waxing eloquent over Methkut mixed with rice and ghee, the ultimate comfort food. 🙂 Do try it and you will know why!

Course: Sides
Cuisine: Indian, Maharashtrian
Author: Aruna
Ingredients
To Be Roasted
  • 1/2 Cup Chana Dal
  • 1/4 Cup Udad Dal
  • 2 tbsp Rice
  • 1/2 tsp Mustard Seeds
  • 3/4 tsp Cumin Seeds
  • 1 tsp Coriander Seeds
  • 1/4 tsp Fenugreek Seeds
  • 1/2 tsp Pepper
  • 2-3 Red Chillies
Other Ingredients
  • 1/3 tsp Turmeric Powder
  • 1/3 tsp Hing, Asafoetida
  • 1/3 tsp Soonth, Dry Ginger Powder
  • 1/3 tsp Nutmeg Powder
  • 2 Pods Green Cardamom
Instructions
  1. Over medium flame, heat a kadai (iron, preferable).

  2. Dry roast each of the ingredients listed under to be roasted separately. Roast over medium heat to extract maximum flavour. Stir constantly for even roasting.

  3. Set aside the roasted ingredients in a plate to cool.

  4. Add the nutmeg, turmeric, dry ginger, asafoetida, and cardamom seeds to the dry roasted ingredients.

  5. Grind to a fine powder.

  6. Use a fine mesh and sieve the Methkut powder.

  7. Grind the coarse bits again. Repeat the sieve-and-grind process, if required.

  8. Store Methkut in an air-tight bottle.

Recipe Notes

There are versions of Metkut that use cloves and cinnamon. I will try those soon. 🙂

Step-by-Step Method to Make Methkut

  1. Over medium flame, heat a kadhai.
  2.  Add the chana dal and roast till the dal becomes light brown in colour.
  3. Remove the chana dal into a plate.
  4. Add udad dal to the kadhai and and roast till the dal turns light brown in colour.
  5. Add the roasted udad dal to the chana dal.
  6. Add the rice to the kadhai and roast till it becomes opaque.
  7. Add the roasted rice to the roasted dals.
  8. Add the coriander seeds to the kadhai and roast till they start to change colour.
  9. Add the roasted coriander seeds to the roasted dals and rice.
  10. Add the cumin seeds to the kadhai and roast till they start to change colour.
  11. Add the roasted cumin seeds to the plate containing roasted dals and rice.
  12. Add the mustard seeds to the kadhai and roast till they start to pop.
  13. Add the mustard seeds to the roasted dals and rice.
  14. Add the fenugreek seeds to the kadhai and roast till they start to brown.
  15. Add the browned fenugreek seeds to the roasted dals, rice, and spices.
  16. Add the red chillies to the kadhai and roast for a few seconds till it starts to change colour.
  17. Add the chillies to the roasted dals and spices.
  18. To the roasted dals and spices, add the unroasted pepper, turmeric, asafoetida, nutmeg powder, dry ginger powder, and cardamom seeds.
  19. Let the mix cool to room temperature.
  20. Grind to a fine powder.
  21. Using the finest sieve you can find, sieve the Methkut to separate the coarse bits.
  22. Grind the coarse bits again to get a fine powder and sieve again.
  23. Repeat this sieve-and-grind till you eliminate almost all of the coarse bits. I did it thrice and was left with about 1/2 tsp of coarse bits. Your Methukut is now ready. 
  24. Store in a dry, air-tight bottle.
Methkut Powder
Methkut Powder

Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma

Jwaaricha Peethacha Upma (Jowar Flour Upma | Sorghum Upma) is a recipe from the Marathwada region of Maharashtra. It is a great way to incorporate Jowar into your diet; apart from making the ever-popular Bhakri, Sorghum Dosa, or Thepla.

Jowar Flour Upma | Sorghum Flour Upma
Jowar Flour Upma | Sorghum Flour Upma

I have been trying to incorporate as much of millets as I can in my diet. They are are high on fibre and nutrients such as calcium, magnesium and phosphorus. Also they get digested slowly and so release energy slowly as well, which keeps you full for a longer time.

Millets: Nutrition Information
Millets: Nutrition Information

Jwaaricha Peethacha Upma is very easy to make and is very filling. As a result, it makes for an ideal breakfast or early evening snack. I also have this savoury Sorghum Upma as an early dinner sometimes. 🙂

Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma
Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma

How to Make Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma

Jwaaricha Peethacha Upma is a savoury dish made with Sorghum Flour Upma
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Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Jwaaricha Peethacha Upma is a recipe from the Marathwada region of Maharashtra. This Jowar Flour Upma is a great way to incorporate Sorghum into your diet; especially at breakfast time.

Course: Breakfast
Cuisine: Indian, Maharashtrian, Marathwada
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Jowar/Sorghum Flour
  • 1/3 Cup Buttermilk
  • 1.5 tsp Red Chilli Powder
  • 2 Cups Water
  • Salt to Taste
For Tempering
  • 2 tbsp Oil
  • 1 tsp Rai
  • 2 tsp Udad Dal
  • 1/4 Cup Peanuts
  • 2 Pinches Asafoetida
  • 1/2 tsp Turmeric Powder
  • 10-12 Curry Leaves
Instructions
Roasting the Jowar Flour
  1. Over a medium flame, dry roast the jowar flour till it starts to change colour.

  2. Remove into a plate and set aside to cool.

Making the Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma
  1. In a pan, heat the oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add udad dal and fry till light brown.

  4. Add turmeric, asafoetida, and curry leaves.

  5. Mix well.

  6. Add the peanuts and stir-fry till the peanuts start to pop.

  7. Add the roasted Jowar flour and stir-fry for 5 minutes,

  8. Add red chilli powder, salt, and water.

  9. Mix well. Ensure there are no lumps.

  10. Cover and let cook for 5 to 7 minutes. Check occasionally and mix. 

  11. Add buttermilk and mix well.

  12. Cook and cover for 3 to 5 minutes.

  13. Turn off the heat. 

  14. Cover and let the Jwaaricha Peethacha Upma (Jowar Flour Upma | Sorghum Upma) rest for 5 to 7 minutes.

  15. Mix once and garnish with fresh coriander.

  16. Serve the Jwaaricha Peethacha Upma (Jowar Flour Upma | Sorghum Upma) warm with some Dahi on the side.

Recipe Notes

This recipe is from the book Culinary Treasures of Marathwada by Mai Deshpande.

Step-by-Step Method for Making Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma

  1. Dry Roast the Jowar Flour:
    1. Heat a pan and add the Jowar flour to it. Heating the pan helps in ensuring the jowar flour sautes faster and more evenly.
    2. Dry roast the jowar flour for about 5 minutes till it starts to change colour.
    3. Remove the roasted flour into a plate and set aside. If you leave the flour in the hot pan, it will continue to roast.
  2. Getting the Tempering Ready:
    1. In a kadai, heat the oil.
    2. Add the mustard seeds and wait till they splutter.
    3. Add the udad dal and stir-fry till it is light golden brown. When you add the peanuts, the udad dal will continue to fry.

    4. Add the turmeric powder, asafoetida, and curry leaves.
    5. Mix well.
    6. Add the peanuts and stir-fry till they start to pop.
  3. Making the Jwaaricha Peethacha Upma | Jowar Flour Upma | Sorghum Upma
    1. To the tempering, add the roasted jowar flour.
    2. Mix well.
    3. To the jowar flour and tempering mix, add water, red chilli powder, and salt.
    4. Mix well.
    5. Cover and cook for 3 to 5 minutes. Stir occasionally to ensure the Upma does not burn.

    6. Add the buttermilk.
    7. Mix well and cook the Jwaaricha Peethacha Upma covered for 2 to 3 minutes.
    8. Turn off the heat and let the Jwaaricha Peethacha Upma rest for sometime. This will ensure that it dries out a bit.

    9. Mix with a spoon or fork to get a crumbly texture.
    10. Garnish with fresh coriander.
    11. Serve warm with some dahi on the side.
Jwaaricha Peethacha Upma | Jowar Flour Upma
Jwaaricha Peethacha Upma | Jowar Flour Upma

Nagpuri Gola Bhat | A Recipe from Vidarbha

Nagpuri Gola Bhat is a recipe that was requested by a reader of the blog. It is a rice dish from Nagpur in the Vidarbha region of Maharashtra, and was very new to me. So I loved learning about and making Nagpuri Gola Bhat. 🙂

Besan Bhat | Gola Bhaat
Besan Bhat | Gola Bhaat

Gola Bhaat is very simple to make and does not need too many ingredients. The dish is essentially a form of Masale Bhaat with balls of spiced besan balls. It is also a one-dish meal that needs just some yogurt or Chincheche Saar on the side to complete it!

  • While I do not as yet have a Chincheche Saar recipe on the blog, we have a very similar dish in Andhra Pradesh called Pulihora Pulusu.
  • I used this recipe for Gola Bhat as the base to try this wonderful dish.
Nagpuri Gola Bhat
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Nagpuri Gola Bhat
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Nagpuri Gola Bhat is a specialty of the Vidarbha region of Maharashtra. It is essentially rice cooked with spiced besan balls and is great one-dish meal!

Course: Main Course
Cuisine: Indian, Maharashtrian
Servings: 4 People
Author: Aruna
Ingredients
For the Gola
  • 2/3 Cup Besan
  • 1 tsp Ajwain/Ova/Carom Seeds
  • 2 tsp Chilli Powder
  • 1 tsp Dhania/Coriander Powder
  • 1 tsp Roasted Jeera/Cumin Powder
  • 1/2 tsp Haldi/Turmeric Powder
  • 1 tbsp Lemon Juice
  • 1 Handful Finely Chopped Coriander Leaves
  • Salt to Taste
  • Water As Needed
For the Rice
  • 1.5 Cups Rice I used Basmati
  • 2.5 Cups Water
  • 1 tsp Lemon Juice
  • 1 tsp Chilli Powder
  • 1/3 tsp Turmeric Powder
  • 1 tbsp Oil
  • Salt to Taste
  • Coriander for Garnish
Instructions
Preparing the Rice
  1. Wash the rice thoroughly in running water.

  2. Soak the rice in 3 cups water for 10 minutes.

  3. Drain the water and set the rice aside in a colander for 10 minutes.

Making the Golas
  1. Dry roast the besan till it starts changing colour.

  2. Add the roasted besan to a large bowl or a plate. Let it cool.

  3. To the besan, add the chilli powder, coriander powder, cumin powder, salt, turmeric, chopped coriander, ajwain, and lemon juice. 

  4. Mix well.

  5. Add enough water to make a firm dough.

  6. Divide the dough into 18-20 equal portions.

  7. Roll each portion into a ball.

  8. Set aside.

Making the Nagpuri Gola Bhat
  1. In a large kadhai, heat 1 tbsp oil.

  2. Add the drained rice and stir-fry for 1 minute.

  3. Add the chilli and turmeric powder.

  4. Mix well.

  5. Add 2.5 cups of water and the lemon juice.

  6. Over medium flame, cook the rice till it is half-done. If you press a grain of rice, it should break but still feel a bit raw.

  7. Add the golas to the semi-cooked rice.

  8. With a gentle hand, mix well so that the golas are covered with rice.

  9. Cover and cook for 5 to 7 minutes, while mixing occasionally. 

  10. When the rice and the golas are completely cooked, turn off the heat. To check if a gola is cooked, just use a spoon to break one in half and check that it has cooked through. If you need to cook the goals just a bit longer, add a little hot water to the rice and cook covered.

The Tempering
  1. In a ladle heat 1 tsp oil.

  2. Add the mustard seeds and wait till they splutter.

  3. Add jeera and split red chillies, and stir-fry for a few seconds.

  4. Add the hing and mix well.

  5. Pour the tempering over the Nagpuri Gola Bhaat.

  6. Mix well.

Serving the Nagpuri Gola Bhat
  1. Serve hot with Raita, Plain Yogurt or Chincheche Saar.

Recipe Notes
  • Ensure that the dough for the golas is firm, otherwise the golas will disintegrate.
  • Add the golas when the rice is half-done. This gives them enough time to cook.
  • When the Nagpuri Gola Bhaat is fully cooked, you can break or lightly crush the golas so that they mix through the rice. 

 

A spoonful of Nagpuri Gola Bhat
A spoonful of Nagpuri Gola Bhat

How to Make Nagpuri Gola Bhat: A Step-by-Step Recipe with Photos

  1. Soak and Drain the Rice
    1. Wash the rice well under running water and soak it in 3 cups water for about 10 minutes.
    2. Drain the rice using a colander and leave it in the colander for all the water to drain.
  2. Making the Golas
    1. Over medium flame, dry roast the besan till it starts changing colour to light brown.
    2. Remove the roasted besan into a large bowl or plate and let it cool. Do not leave the besan in the hot pan as it will continue to roast further.
    3. When the Besan has cooled to room temperature, add all the masalas to it; red chilli powder, jeera powder, dhania powder, haldi, lemon juice, ajwain, and salt.
    4. Mix well so that all the masalas are well-incorporated into the besan.
    5. Now make a small “well” in  the middle of the spiced besan and add a little water.
    6. Mix well and start forming a dough using more water as needed.
    7. Ensure you have a firm dough.
    8. Divide the dough into 18-20 equal portions.
    9. Shape each portion into a ball (gola) by rolling it between your palms. Oil your palms a bit to ensure you have smooth golas.

    10. Set aside.
  3. Making the Nagpuri Gola Bhat
    1. In a large pan kadhai, heat 1 tbsp oil. Use a large kadhai so that we have space for the golas to cook when we add them.
    2. Add the soaked and drained rice, red chilli powder, and haldi.
    3. Stir-fry for 1-2 minutes.
    4. Add 2.5 cups water and lemon juice.
    5. Over medium flame, let the rice cook for about 5 minutes or till it is half-done.
      • Do not cover the rice.
      • To check if the rice is half-cooked, place a few grains on a plate and press with your finger. The grains should break and feel soft on the outside but remain raw in the inside.
    6. When the rice is half-done, add the golas to the rice.
    7. Using a gentle hand mix well.
    8. Cover and cook over medium flame for 5-7 minutes. Check the rice every 2-3 minutes and mix with a gentle hand so that the rice and the golas cook evenly.
      • To check if the golas have cooked, use a spoon to break one in half. Check the inside to ensure the gola has cooked through.
    9. Turn off the heat.
  4. Add the Tadka to the Nagpuri Gola Bhat
    1. In a ladle, heat the oil.
    2. Add the mustard seeds and wait till they splutter.
    3. Add jeera and split red chillies.
    4. Stir-fry till the jeera starts to change colour.
    5. Turn off the heat.
    6. Add the hing and mix well.
    7. Add the tadka to the Nagpuri Gola Bhat and mix well.
  5. Serve the Nagpuri Gola Bhat hot with Raita, Dhai, or Chincheche Saar.
Nagpuri Gola Bhat | Rice cooked with spiced besan balls
Nagpuri Gola Bhat