Dakor na Gotta | How to make Dakor na Gotta

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By Ishika Uppal
Created on 10th Apr 2016
  • Dakor na Gotta, How to make Dakor na Gotta
Dakor na Gottaby Ishika Uppal
  • Dakor na Gotta | How to make Dakor na Gotta (6 likes)

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    Rate It!
  • By Ishika Uppal
    Created on 10th Apr 2016

About Dakor na Gotta

A small famous village named Dakor, Gujarat is the place and the reason behind this lovely spicy tangy snack. This recipe is inspired from Tarla dalals' with little tweaks by me.

Dakor na Gotta, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Dakor na Gotta is just mouth-watering. This amazing recipe is provided by Ishika Uppal. Be it kids or adults, no one can resist this delicious dish. How to make Dakor na Gotta is a question which arises in people's mind quite often. So, this simple step by step Dakor na Gotta recipe by Ishika Uppal. Dakor na Gotta can even be tried by beginners. A few secret ingredients in Dakor na Gotta just makes it the way it is served in restaurants. Dakor na Gotta can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Dakor na Gotta.

  • Prep Time20mins
  • Cook Time30mins
  • Serves4People
Dakor na Gotta

Ingredients to make Dakor na Gotta

  • 1 cup besan (bengal gram flour)
  • 1 tbsp semolina (rava)
  • 1 tsp ginger-green chilli paste
  • 1 tsp cumin seeds (jeera)
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp chilli powder
  • 1 tsp fennel seeds (saunf)
  • 1 tsp whole coriander (dhania) seeds
  • 2 tsp black peppercorn, coarsely crushed
  • a pinch soda bi-carbonate
  • 1/2 tbsp sugar
  • 1 tsp lemon juice
  • 3 tbsp oil
  • 2 tbsp chopped coriander (dhania)
  • salt to taste
  • oil for deep-frying

How to make Dakor na Gotta

  1. Combine all the ingredients in a deep bowl along with ½ cup of water, mix well to make a batter of dropping consistency.
  2. Heat the oil in kadhai, whisk the batter vigorously and put spoonfuls of batter in oil and deep-fry a few at a time on a medium flame till they turn golden brown in colour from all the sides.
  3. Drain on absorbent paper and serve hot.

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