Sunday, December 14, 2008

Methi na Gota (Fried fenugreek dumplings) and Pudla (Dhirde/ Vegetable Crepes)

by Priyanka posted at 10:33 AM 3 comments

Talk about one of the most authentic and yummiest Gujju snacks- the Gotas. Or rather i should term it "farsan" (snacks are called farsan in Gujarati) as it is called in the local lingo. You will find this on the menu of any farsan-selling store in Gujarat, at home during winters and monsoons and especially at Gujju weddings. One of my most favorite snacks (you know i love fresh, hot snacks) - plain gotas or methi (fenugreek) gotas are traditionally served with dahi ni kadhi (Yogurt chutney). The most famous gotas are from Dakor (Dakor is - hence are called Dakor na gota. If you ever happen to visit Dakor on a religious trip (it is the land of Lord Krishna), you will find the gota mix being sold in stores and by different vendors on the street. They are as good as the home made ones. The gota recipe that i am sharing with you guys is the best recipe ever- you wont find any better, lighter or yummier gotas anywhere in Gujarat. Our next door neighbour in Ahmedabad- Kalyani aunty (who is an amazing cook herself) was generous enough to share it with me. The second recipe is the Pudla as it is called in Gujarati or Dhirde in Marathi. They actually are crepes made from besan flour (gram flour). Quick to make if you are pressed for time these crepes make for a great breakfast/brunch item. Dhirde can be sweet and savory. The sweet dhirde are made from wheat flour as opposed to the savory ones made with besan. I dont like plain dhirde, so whenever i make the savory ones, i usually add some veggies like onions and green peppers to it. You have the option of omitting it and making the plain version.

Methi na Gota

(makes around 30 gotas)

1-1/2 cup besan
1/2 cup coarse wheat flour
2 cups freshly chopped fenugreek
1/2 cup freshly chopped coriander
4 green chilies
3-4 garlic cloves
salt to taste
sugar to taste (not optional- its a Gujju dish)
1/2 tsp red chili powder
1/3 tsp turmeric
1/4th tsp asafoetida
1 tsp garam masala
8-10 whole peppers- semi crushed (do not use the ground pepper)
2 tsp sesame seeds
2 tsp semi-crushed coriander seeds (a must in gotas- however i opted out)
4 tbsp yogurt
oil for frying
1/4 th tsp soda bi carb (baking soda)

1. Mix both the besan (gram flour) and coarse wheat flour.
2. Add salt, sugar, chili powder, turmeric, asafoetida, garam masala, til (sesame seeds), semi-crushed whole peppers and mix well.
3. Crush the chilies and garlic to a fine paste and add it to the flour mix.
4. Add yogurt (if the yogurt doesnt add to a little sour taste, add some lime juice) and mix the flour well.
5. Next add the chopped fenugreek and coriander, little water to make a thick paste (the consistency should be similar to that of condensed milk).
6. Let this mixture marinate for 10-15 minutes.
7. Add soda bi carb just before frying and mix well.
8. Heat oil and when it is extremely hot, add 3- 4 tsp of the oil to the gota mix (this makes the gotas crunchier and fluffy/light).
9. Slowly, add a tablespoon of the mix to the heated oil and fry it till it turns golden brown allover. Simultaneously fry 4-5 gotas at a time.
10. Remove and serve with dahi ni kadhi.

Dahi ni Kadhi (Yogurt chutney)

1 cup yogurt (should not be sour)
salt to taste
sugar to taste (a must again)

For tempering
2 tsp oil
1 tsp mustard seeds
a pinch of asafoetida
3-4 green chilies

1. Blend the yogurt well and add salt and sugar.
2. Heat oil, add the mustard seeds and when they pop, add the asafoetida and green chilies.
3. Pour this mixture over the yogurt, mix and serve with the gotas.


(Makes 6)
1 cup besan
salt to taste
sugar to taste
1/2 tsp chili powder
1/3 tsp turmeric
4-5 tbsp finely chopped onion
4-5 tbsp finely chopped green peppers
1 tsp ajwain
3 green chilies- chopped
2 tbsp coriander chopped

1. Mix the besan with salt, sugar, chili powder, turmeric and mix well.
2. Add water to make a smooth paste. The consistency should be thin but not too runny if it were to be spread on a pan.
3. Add the rest of the ingredients and mix well.
4. Heat half a tsp of oil in a frying pan and spread a ladleful of batter.
5. Cover and cook for 2 minutes.
6. Flip the crepe over, drizzle some oil and cook for another couple of minutes.
7. Both sides should be golden brown and crispy.
8. Remove and serve hot with a dollop of ketchup.

Comments 3 comments
Happy cook said...

Wow they all looks super delicious.
Wish i was ther in your place when you sreved them up.

Usha said...

These really look delightful, especially the methi na gota is tempting :-)

Jayan said...

really very nice.. helped to clear my doubts of preparation of these items.. yummy!!!!

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