A special rice preparation. Savoury gram flour dumplings contributed to flavoured rice.

NAGPURI GOLA BHAAT

Components

1 1/2 cups coarse gram flour (jada besan).
1 1/2 cups long grain rice, soaked for thirty minutes and drained pipes.
2 tablespoons yogurt.
1/2 tsp red chilli powder.
3/4 tsp turmeric powder.
1/2 tsp coriander powder.
1/2 tsp cumin powder.
Salt to taste.
2 tablespoons sliced fresh coriander leaves.
1 tsp ginger-green chilli paste.
3 tbsps oil.
1/2 tsp mustard seeds.
1 tsp cumin seeds.
4-5 dried red chillies, stemmed.
8-10 curry leaves.
2 tablespoons chopped fresh coriander leaves.

Method.

1. Take coarse gram flour in a bowl. Include yogurt, red chilli powder, 1/4 tsp turmeric powder, coriander powder, cumin powder, salt, coriander leaves, ginger-green chilli paste and blend well. Include 3/4 cup water and mix well.
2. Include 1 tablespoon oil and blend well. Divide the mixture into equivalent parts.
3. Heat staying oil in a pan. Include mustard seeds and as soon as they start to splutter, include cumin seeds, dried red chillies, curry leaves and mix well.
4. Add remaining turmeric powder and mix well. Add rice and mix well.
5. Include 3 cups water, salt and blend well. When the mixture comes to a boil, include the ready pieces of the dough and mix well with light hands.
6. Cover and prepare on medium heat for 10-15 minutes. Include coriander leaves and mix well.
7. Transfer into a serving plate and serve hot.

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