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!
Drain the water and set the rice aside in a colander for 10 minutes.
Making the Golas
Dry roast the besan till it starts changing colour.
Add the roasted besan to a large bowl or a plate. Let it cool.
To the besan, add the chilli powder, coriander powder, cumin powder, salt, turmeric, chopped coriander, ajwain, and lemon juice.
Mix well.
Add enough water to make a firm dough.
Divide the dough into 18-20 equal portions.
Roll each portion into a ball.
Set aside.
Making the Nagpuri Gola Bhat
In a large kadhai, heat 1 tbsp oil.
Add the drained rice and stir-fry for 1 minute.
Add the chilli and turmeric powder.
Mix well.
Add 2.5 cups of water and the lemon juice.
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.
Add the golas to the semi-cooked rice.
With a gentle hand, mix well so that the golas are covered with rice.
Cover and cook for 5 to 7 minutes, while mixing occasionally.
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
In a ladle heat 1 tsp oil.
Add the mustard seeds and wait till they splutter.
Add jeera and split red chillies, and stir-fry for a few seconds.
Add the hing and mix well.
Pour the tempering over the Nagpuri Gola Bhaat.
Mix well.
Serving the Nagpuri Gola Bhat
Serve hot with Raita, Plain Yogurt or Chincheche Saar.
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.
Keyword Gola Bhath, Nagpuri Gola Bhat
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