*Goley Bhat and Kadhi

This is my first entry for RCI-June Maharastrian Cuisine kindly hosted by Nupur. (One Hot Stove)
This event was initially started by Lakshmi. (Veggie Cuisine).

Gole Bhat and Kadhi also means Gatte Rice with Kadhi (besan dumplings with rice and kadhi)

This rice preparation is a speciality from Nagpur region (Vidarbha).

This region being away from the coastal area, and to the interior and north of Maharashtra has its own distinctive cuisine known as Varadhi cuisine.

Distinguishing feature of Varadhi cuisine is the use of dry coconut , peanuts , tamarind , jaggery in dals and curries. Also the use of besan ( bengal gram flour) is prominent.

Another feature of this cuisine is the use of raw peanut oil or tadka/ phodni made from peanut oil.

The tadka/tempering consists of heating some peanut oil, adding whole red chillis , some garlic cloves, rai (mustard seeds) and hing.

This hot tadka/phodni is poured liberally over the finished dish as a final garnish on dals , rice , green leafy vegetables (patal bhaji) etc

Like Goley bhat there are two more types of rice preparations eaten Vada bhat ,and Bhajji bhat.

In vada bhat lentil vadas are crushed and mixed with plain rice and in Bhajji bhat besan bhajjias are crushed and mixed with plain rice.

All these rice dishes are incomplete without the final sizzling phodni mentioned above.



1 cup basmati rice

3/4 cup besan (bengal gram flour)

salt to taste

1/2 tsp red chill powder

3/4 tsp coriander seed powder , 1/2 tsp jeera powder

a pinch of ajwain

3-4 Tbsp oil

1/2 tsp hing and 1/2 tsp haldi

lime juice-1tsp

fresh coriander leaves

For tadka –

6-7 Tbsp oil for phodni /tadka to be poured finally on the top of cooked rice .

1/2 tsp mustard seeds, 1/4 tsp hing

2-3 whole dry red chillis

5=6 cloves garlic peeled


[rockyou id=71761292&w=600&h=200]

Wash and soak the rice for half an hour.

Heat 3 Tbsp oil add pinch hing and 1/4 tsp haldi . Add the besan and roast it slightly.

Remove from fire add the red chilli powder, coriander and jeera powder, salt to taste, fresh coriander leaves and pinch of ajwain .

Sprinkle some water and lightly bind the besan. Make small dumplings from the besan and keep aside.


Heat 1Tbsp oil add 1/4 tsp hing and 1/4 tsp haldi . Add the drained rice and roast for few minutes. Add 2 and 1/4 cup of hot water over the rice.Add lime juice and salt to taste.

When the rice is half cooked, put the gatte/goley in the rice and cover with a lid.


Prepare the phodni at the time of serving.

Heat the oil, add rai ( mustard seeds).

When the rai splutters add the hing, garlic cloves, and whole red chillis.

Let the garlic turn light golden . Remove from fire and immediately pour on the crushed gatte and rice.



2 cups curds

2 tsp besan ( bengal gram flour )

2 tsp Sugar ( or according to taste) and salt to taste

1/2 ” crushed ginger

Fresh coriander leaves for Garnish.


1 tsp ghee

1/4 tsp methi seeds

!/2 tsp jeera

small piece 1/2” cinnamon

Few curry leaves 2 green chilli slit

A pinch haldi/turmeric powder (optional)


Add 1 Tbsp of water to the besan to make a smooth paste.

Add this paste to the curd, and beat well.

Add approximately 2 cups of water to the curd mixture and mix well.

Add crushed ginger.

Make the tadka by heating ghee, add jeera.

When the jeera changes colour add the hing , curry leaves,green chillis and lastly cinnamon.

Also you can add a pinch haldi (optional) .

Pour this tadka over the Kadhi.

Boil the Kadhi stirring all the while. Then add sugar and salt to taste.

Serve hot garnished with fresh coriander leaves.


Take some rice along with gatte/goley. break the goley. Pour sizzling Tadka over the rice and goley . Now eat it with hot Kadhi.



  1. very interesting recipe archu…never heard of gole baath. besan dumplings in rice!!! very interesting indeed… how does those dumpling taste? i mean are they hard or soft?
    and i love kadhi…i can just drink that in gallons;)

    Hi Sups,
    The dumplings are not hard. They can be broken with the fingers 🙂
    Taste is good.The phodni or Tadka with garlic in it enhances its taste. Even I can drink kadhi 🙂

  2. Hey!! had never heard of this one….. Looks like a little long procedure but definitely worth the effort!!!
    No no Ramya, only the write up looks long. The preparation should take not more than 20- to 30 minutes, and cooking time for rice another 15 minute 🙂

  3. Very nice.I made Gatte curry similar to this and loved it.Great entry Archana.Looks delicious.

    Thanks Asha. The gattas taste good. I have yet to make curry with gattas. Will surely try it some time 🙂

  4. kaay recipe kadhli ahes, wah! looks yum ani header pan gole bhaat kadhi cha agadi serving purvi dileli phodni mala phar avadtey, i can almost get the arome here tu dilelya besanache sadharan kiti goley hotat? loved this combo, will surely try this soon. btw tu wkndla ragda patties kelas ki nahi?

    Tu kadhi khalla ahes ha bhat . Tasa sopa ahey karayla. Tya phondi mule ha bhat chaan lagto 🙂

    Hya weekend la ragda patties karayla jamla nahi, me lawakarch karnar ahey 🙂
    Tya besanache 10 chote slightly smaller than an Indian nimbu goley hotat. There is no hard and fast rule, tula have asel tar gole jasti pan banvita yetil 1 cup bhata sathi.

  5. Archana, I have never tried Goley baath, but used to prepare gatte ke salan, Urs is looking delicious, maybe I’ll give it a try!!!! Thx Archana

    They are the same gattes here too but only with rice. The oil tadka/phodni is a must other wise they will taste dry 🙂

  6. Something new for us south indians. Very interesting. Tks for sharing and it is a good entry too. Viji

    Thanks Viji 🙂

  7. Hi Archana, this dish is completly new to me. Never had this before. Surely gonna try this. Very interesting

    Yes yes not many know about this dish. But tastes wonderful 🙂

  8. Hi archana!..step by step pic illustration is too good.!!thanks

    Thanks Deena,:) the recipe seemed too lengthy so gave step by step photos 🙂

  9. This is the first time Iam coming across this recipe Archana. sounds interesting and thanks for posting. A good entry too..

    Thanks Prema :)Very few people know about this ,in fact many of those who stay towards Pune and coastal region are not aware of this dish.

  10. Wish I could try this – too lazy to make the goleys 🙂

    It takes just less than ten minutes to make goley. My recipe looks lengthy but it is not so 🙂

  11. great recipe, but havent heard of it before. I will save it and try it soon 🙂

    Thanks Abha 🙂 this rice tastes nice. It is nothing but gatte with rice.

  12. excellent looking dish. i have bookmarked this. archana, can you please e-mail indira to get your blog on food blog desam? that way it’s easier to track your latest posts.

    Thanks Bee 🙂 I was a little doubtful whether this dish will be liked by every one, since no one seems to have heard about it .
    I have just e-mailed Indira and Mathy to enroll my site in their blog roll 🙂

  13. Wow you are really rocking with the maharashtrian cuisine.Huh I am coming over right now :).Thanx for sharing all those traditional ones..
    Thanx a million for responding to my latest post abt the blogroll…Was waiting online from the morning for my friends to come up with at least one comment..Bcoz I was wrd whether this one wuld be left with no comments..Thanx a looot dear ;)Joining this roll will give exposure to new bloggers like us…

    You are invited Bharathy any time :)I love South Indian food a lot.I have written to Jenn regarding the blog roll. Waiting for her reply.

  14. Archana,prepare the powder and I am coming back with an easy recipe of sambhar…Taste guarenteed…Thanx dear..for your prompt visits..;)

    Yes yes, I will surely prepare the powder. Waiting desperately for your sambhar recipe 🙂

  15. I am making drumstick sambhar in a day or two and that wud be my next post..OK??I am going to give a link for your site from that one and as it is dedicated to you..:)

    Oh so sweet of you Bharathy, really very kind of you. You have made me feel so special. Thanks 🙂

  16. Wonderful!
    I haven’t made this is a very long time….good reminder.
    Look forward to seeing your blog on FoodBlogDesam.

    Thanks TC 🙂 I have been enrolled in the Food Blog Desam.

  17. I love your post, with the wonderful description of Varhadi cuisine! This recipe looks delicious, a must-try!

    Oh you must try this one. It tastes delicious .The phodni is a must.

  18. I love Gole Bhat so much that I serve it to my first guests. They too love it, so good is this preparation. Your recipe added some missing points in my preparation and I will incorporate them in my next trial. Thank u very much for the posting. Pl send more varadhi recipes.

  19. Hi i am from vidarbha and so like this kadhi gole bhat a lotttt…vaidharbhians like spicy food and so the tadka gives great taste to it. Only thing is that instead of using besan we soak chana dal for 3/4 hrs . Some people avoid besan for digestion reason,so instead of chana dal moong dal gole also tastes good. And while making gole with the dal if the batter is little smooth add bharada (jadsar besan)than besan. your recipe photo also looks mouth watering and yummy. In the same way in Vidarbha on summer times only you will get chiwal bhaji(barik panachi )..chiwalichi gole tastes awsome with amsulachi aamti 🙂

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