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kadhi Gole

Apr-12-2017
Mamta Joshi
60 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Egg-free
  • Easy
  • Everyday
  • Maharashtra
  • Blending
  • Boiling
  • Accompaniment
  • Low Cholestrol

Ingredients Serving: 4

  1. For gole
  2. split bengal gram 1 00 grams
  3. Green chillies 2
  4. red chilli powder a pinch or two (optional)
  5. Turmeric powder 1/4 teaspoon
  6. Cumin seeds 1/4 teaspoon
  7. ginger 1/2 teaspoon grated
  8. Garlic 3-4 cloves
  9. Asafoetida a pinch
  10. For Kadhi
  11. curd 1 cup (200 grams)
  12. water 3-4 cups(350-400 mililitre)
  13. gram flour 2 & 1/2 tablespoon
  14. curry leaves 6-7 num
  15. green chilli 1 crushed
  16. Ginger grated 1 teaspoon
  17. sugar 1 teaspoon
  18. Salt to taste
  19. For tempering
  20. Oil 2 teaspoon
  21. Mustard seeds 1/2 teaspoon
  22. Cumin seeds 1/2 teaspoon
  23. sesame seeds 1/4 teaspoon
  24. curry leaves 4-5 num
  25. dry red chilli 1-2 num
  26. Asafoetida 1/8 teaspoon
  27. Fresh coriander leaves chopped 1 tablespoon

Instructions

  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

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