Khadi Gole | Maharastrian Khadi | North Indian Recipes | North Indian Cuisine

This month challenge from SOUTH Vs NORTH Challenge is super exciting one  and is really a flavorful one with curry leaves ,mustard seeds and cumin seeds.The khadi is mild and the Maharastrian khadi is lightly different from other Khadi recipes as it contains gram flour has one of the different ingredient here.This time the challenge for both teams are little bit similar because the ingredient in Bengal gram or channa dal.The recipe is a good accompaniment for both roti and rice.This is quite similar to our Mor Kuzhambu recipe but tastes different from it.The tempering oil is ghee or clarified butter and it has little sweetness in the recipe.The recipe is mild one ,so you can eat with plain rice along with smashed cooked balls from the gravy.This is a gravy type one and the preparation is little tricky but easy one.
Am really excited to make it and today i made this for lunch.For Northern team +Vijayalakshmi Dharmaraj posed Paruppu bond with chutney and for Southern team Prerana Khanwalkar posed Khadi Ghole .Both the recipes are fantastic one where paruppu bonda is my favorite one and am going to have the recipe which i made today for lunch and waiting for Husband to taste it.AM A MEMBER OF SOUTHERN TEAM and here comes my recipe...

For the recipe i added little red chilli powder for the balls to made little spicier and it came out super perfect.I half the recipe for 2 persons as we are two persons here and i made the khadi as per she went.Lets move on making the recipe.

Khadi Gole(2 Persons)

Ingredients for making

For making gole

1. Channa dal/Bengal gram-1/4 cup
2. Green chilli - 1 no
3. Ginger - 1/4 inch piece
4. Garlic - 2 cloves
5. Red chilli powder - 1/4 teaspoon
6. Salt - to taste
7. Ghee - 2 tablespoons

Temper

1. Mustard seeds
2. Cumin seeds
3. curry leaves 

For khadi

1. Thick yoghurt - 1 cup
2. water - 2 cups
3. Gram flour - 2 tablespoons
4. Sugar - 1/2 teaspoon
5. Salt - to taste

Temper

1. Mustard seeds
2. Cumin seeds
3. Green chilli -1 finely chopped
4. Turmeric powder - 1/2 teaspoon
5. Red chilli powder -1/4 teaspoon
6. Coriander powder - 1/4 teaspoon
7. Asfoetida - a pinch

How to make

• Soak channa dal or Bengal gram overnight or for 3 hours.Drain the water and grind into a coarse paste along with ginger,garlic and green chilli.Add water if required.Make a thick consistency like we make for vada.
• Then take the paste in a mixing bowl and add salt and red chilli powder and mix well.
• For khadi,take a mixing bowl and add a cup of yoghurt to it and add 2 cups of water and whisk using a balloon whisk to make a tthinner consistency of buttermilk.Then add gram flour to it and with your hands make lump free thin batter.

• To the batter add sugar and salt and mix until it dissolves.Bring it to heat using heavy bottomed pan in high flame.Once it starts boiling,add 1/4 piece of ginger to it.In medium heat stir occasionally to avoid burning at the bottom.
• Now make a small ball from the prepared paste as shown in above picture and add it to the boiling mixture.Reduce the flame and cook for 10 minutes once it floats up .Then add another one and finish off the balls by gently placing inside.Cook for 15 minutes and reduce the flame to low.

• In a tadka pan,heat 1 tablespoon of ghee and add mustard seeds and cumin seeds.Once they splutter,add green chillies,red chilli powder,coriander powder and turmeric powder ,finally curry leaves.
• Add it to khadi and stir gently to combine.Switch off the flame now.
• Prepare the tempering for gole by heating ghee with mustard seeds and cumin seeds.Once they splutter add it to gole before serving.
• Serve this with hot piping rice or garam ma garam roti.

Cooking tips

#1You can also avoid ghee here and use unflavored oil for the recipe.I reduce the ghee to 2 tablespoons.#2Proceed the whole process in medium heat to avoid burning.Once the balls get cooked,reduce it to low flame and then start tempering.#3Little gentle stirring is needed and do not stir once you put the balls inside.It will break an destroy the whole recipe.#4Dilute the khadi before brings to heat and check whether it has no lumps.

Linking to Prerana Khanwalkar space and to +Divya Pramil