I haven’t seen this method of preparation anywhere else. It’s proof that even regional recipes vary in every household. The fun part, when Aaji made this, was how we – as children – used to wonder how the gola didn’t fall into the rice and mix up with it in the pressure cooker. Beyond the flavours, the preparation itself amused us. As I grew up, I discovered different ways to make Gola Bhaat, but this one remains my favourite – exactly how my Aaji (Dadi) used to make it. My heart and soul feel satisfied whenever I have this meal.
Gola Bhaat
Ingredients
For the Rice:
- Rice: 1 cup (washed until the water runs clear, soaked for 15 minutes)
For the Gola:
- Besan (Gram Flour): 1 cup
- Turmeric Powder: ½ tsp
- Red Chilli Powder: ½ tsp
- Coriander Powder: 1 tsp
- Cumin Seeds: 1 tsp
- Salt: as per taste
- Oil: 1 tsp
- Water: as needed
For the Saar:
- Remaining gola dough
- Jaggery: to taste
- Amchur Powder: ½ tsp (or to taste)
- Oil: 1 tsp
- Mustard Seeds: ½ tsp
- Hing (Asafoetida): a pinch
- Green Chilli: 1, slit
- Curry Leaves: a few
- Salt: as per taste
- Water: as needed
Method:
- Prepare the Rice and Gola:
- In a bowl, mix the besan, turmeric, red chilli powder, coriander powder, cumin seeds, salt, and oil. Add water gradually to form a tight dough.
- Flatten the dough on a plate and place it over the soaked rice. Put everything in a pressure cooker and cook for three whistles. Allow it to depressurise naturally.
- Prepare the Saar:
- Take the remaining gola dough and add water, jaggery, and amchur powder to it. Adjust the amount of besan if needed for consistency.
- Heat oil in a pan, add mustard seeds, hing, green chilli, and curry leaves. Once they splutter, pour in the besan mixture. Bring it to a boil, add salt, and simmer until the desired consistency is reached. The saar is ready to serve!
Watch this recipe here – Gola Bhaat
Prachi is a Maharashtrian originally from Yavatmal, Maharashtra. Three years ago, she moved to Seattle, Washington. Although she had always been passionate about food, cooking became a more significant part of her life after relocating, giving her an opportunity to delve deeper into her love for food. Living in Seattle has inspired her to focus on healthy eating, meal prepping, and experimenting with flavours. A year ago, she began sharing her journey with healthy homemade dishes and regional cuisine.
Translations and detailed descriptions are provided to give a better understanding of the story to people from different cultural backgrounds across the globe.