kadhi Gole | How to make kadhi Gole

By Mamta Joshi  |  12th Apr 2017  |  
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  • kadhi Gole, How to make kadhi Gole
kadhi Goleby Mamta Joshi
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About kadhi Gole Recipe

Maharashtrian cuisine non fried split bengal gram dumpling cooked in buttermilk and tempered with asafoetida, mustard seeds, cumin seeds, red chili.

kadhi Gole is delicious and authentic dish. kadhi Gole by Mamta Joshi is a great option when you want something interesting to eat at home. Restaurant style kadhi Gole is liked by most people . The preparation time of this recipe is 60 minutes and it takes 15 minutes to cook it properly. kadhi Gole is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect kadhi Gole. kadhi Gole is an amazing dish which is perfectly appropriate for any occasion. kadhi Gole is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style kadhi Gole at your home.

kadhi Gole

Ingredients to make kadhi Gole

  • For gole
  • split bengal gram 1 00 grams
  • green chillies 2
  • red chilli powder a pinch or two (optional)
  • turmeric powder 1/4 teaspoon
  • cumin seeds 1/4 teaspoon
  • ginger 1/2 teaspoon grated
  • garlic 3-4 cloves
  • asafoetida a pinch
  • For Kadhi
  • curd 1 cup (200 grams)
  • water 3-4 cups(350-400 mililitre)
  • gram flour 2 & 1/2 tablespoon
  • curry leaves 6-7 num
  • green chilli 1 crushed
  • ginger grated 1 teaspoon
  • sugar 1 teaspoon
  • salt to taste
  • For tempering
  • oil 2 teaspoon
  • mustard seeds 1/2 teaspoon
  • cumin seeds 1/2 teaspoon
  • sesame seeds 1/4 teaspoon
  • curry leaves 4-5 num
  • dry red chilli 1-2 num
  • asafoetida 1/8 teaspoon
  • Fresh coriander leaves chopped 1 tablespoon

How to make kadhi Gole

  1. soak split bengal gram for 40-50 minute in lukewarm water
  2. drain the water and coarsely ground this chana da l(without water) along with green chilli, cumin seeds, ginger, garlic, red chilli powder, turmeric powder, asafoetida and salt.
  3. now make small balls of this mixture
  4. meanwhile take a big deep vessel add curd, gram flour and water, blend nicely so that the liquid mixture will be lumps free.
  5. add salt, ginger, crushed green chilli and sugar and start heating on high heat
  6. stir continuously and ensure that it will not curdle
  7. when this kadhi starts boiling, drop above prepared ball one by one.
  8. let it cook for 2-3 minutes untouched on low medium heat.
  9. after 2-3 minutes stir kadhi carefully ensure the balls should not break
  10. they will cook and float on top.
  11. remove vessel from heat
  12. heat oil in small wok
  13. add mustard seeds, cumin seeds, sesame seeds, curry leaves, asafoetida and red chillies
  14. let seeds splutter and immediately pour this tadka over kadhi/gole
  15. garnish with fresh coriander leaves
  16. serve with rice/fulka or enjoy as it is.
  17. ready to serve

My Tip:

When kadhi starts boiling adjust heat otherwise it will overflow

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