Rajasthani Thalli ( Veg – Gatte ki Pulao , Panchmel Dal and and Besan Bhindi / Okra )

Rajasthani cuisine  was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking

Marwaris generally serve the sweet dishes with the main course and not after the meal unlike other desserts. Therefore, sweet dish is never called dessert in Rajasthan. When a guest arrives in the house of a marwari, he/she is served food in a proper manner. Self service concept is considered rude and thus it does not form part of the etiquette of Rajasthanis.

Recipe to the perfect Thall ( Rajasthani Thali ) .   3  recipes  Gatte ka Pulao / Panchmel Dal and  Besan  Bhindi

On occasions when plain steamed rice is not served .Gatte ka Pulao is made on festive occassions. As vegetables are not available throughout the year, cooked gattas are added to spice up this pulao, which is usually served with Kadhi or Panchmel dal


For The Gattas
1/2 cup Besan ( Bengal  Gram  Powder
1/2 tsp Chilli Powder
1/2 tsp Fennel seeds ( Saunf )
1/4 tsp Carom seed ( Ajawain )
1/2 tbsp Hung Curd
3 1/2 tsp  Oil
Salt to taste
Oil for deep-frying

For The Pulao
2 1/2 cup Cooked Rice ( Basmati chawal)
1 tbsp Oil
2 Cardamom  ( Elaichi )
2  Cloves (  Lavang )
1/2 tsp Cumin seeds ( Jeera )
1/2 tsp mustard seeds ( sarson )
1/4 tsp   Hing
1/2 cup deep-fried sliced onions
1 tsp Chilli powder
1/4 tsp Turnmeric powder ( Haldi )
1/2 tsp Garam Masala
Salt to taste

To Be Blended Into A Smooth Paste , (using 1 Tbsp Of Water)
5 Garlic  Cloves ( Lehsoon )
2 roughly roughly chopped green chillies
50 mm (2″) piece Ginger
1/2 cup sliced onions

For The Garnish
2 tbsp finely chopped  Coriander leaves ( Dhania )
For the gattas

  1. Combine all the ingredients for the gattas in a deep bowl and knead into a stiff dough using 2 tbsp of water.
  2. Divide the dough into 8 equal portions and shape each portion into a 200 mm. (8″) long thin cylindrical roll.
  3. Cut the gattas into 10 to 12 equal pieces and keep aside.
  4. Boil plenty of water in a deep non-stick pan and cook the gattas in boiling water for 5 to 7 minutes. Drain and keep aside.
  5. Heat the oil in a deep non-stick kadhai, deep-fry the gatta pieces till they turn light brown in colour from all the sides. Drain on an absorbent paper and keep aside.

How to proceed

  1. Heat the oil in a deep non-stick pan, add the cardamom, cloves, cumin seeds, mustard seeds and asafoetida and sauté on a medium flame for 30 seconds.
  2. Add the prepared paste and sauté on a medium flame for 2 minutes.
  3. Add the cooked rice, deep-fried onions, deep-fried gattas, chilli powder, turmeric powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Serve immediately garnished with coriander.
PAnchratna Dal contains equal quantities of 5 lentils. Mix equal quantities of all the lentils given below and store it. Use as needed. I am going to share with you many recipes using this dal mixture/panchratna dal.

1.Tur Dal (arhar dal)
2.Split Bengal gram (chana dal)
3.Split Green gram (split moong)
4.Split Black gram/black lentils (Split black urad dal)
5.Split Red Lentils (Masoor dal )

Panchmel Dal-Panchratna Dal

 Prep Time : 15 mins

 Cook Time : 20 mins
 Serves: 2
 Recipe Category: Side Dish-Dal
Recipe Cuisine: Indian-Rajasthan
 Author:Padhu Sankar

Ingredients needed

   Panchratna Dal – 1/2 cup
   Turmeric powder – 1/4 tsp
   Green chilli – 1-2
   Ginger – 1 inch piece
   Tomatoes – 2
   Salt needed

Spice Powder

   Coriander powder – 1 tsp
   Cumin powder/jeera powder – 1 tsp
   Red Chilli powder – 1/2 tsp
   Garam Masala powder – 1/2 tsp

For the seasoning

   Oil – 2 tbsp
   Cumin seeds – 1 tsp
   Cloves – 2
   Red Chillies – 2
   Hing – a generous pinch
   Curry leaves – a sprig

 For Garnishing

   Coriander leaves – 2 tbsp finely chopped


Wash and soak dal for 2 hours in water.
Pressure cook dal with turmeric powder and 1 1/2 cup of water for 4 whistles. Once pressure subsides, open the cooker and mash the dal.
Grind ginger and green chilli to a paste.


Heat oil in a pan, add cumin seeds, when it splutters, add cloves, red chillies, hing and curry leaves.
Add ginger-chilli paste and saute for a few minutes.
Add chopped tomatoes, coriander powder, chilli powder, cumin powder and salt needed.
Cook until tomatoes become mushy and oil oozes out.
Once the tomato is cooked well, add the cooked panchratna dal, 1/2 cup of water and cook on medium heat until the dal gets blended well with the tomato mixture.
Add garam masala powder, mix and cook simmered for another 5 minutes.
Add chopped coriander leaves and serve panchmel dal hot with rice or any Indian flat bread.

Besanwali Bhindi Recipe Card


Ingredients for Besanwali Bhindi

  • Ladyfingers (bhindi) 8-10

  • Gram flour (besan) 4 tablespoons

  • Oil 2 tablespoons

  • Onion 1 medium

  • Cumin seeds 1 teaspoon

  • Salt to taste

  • Coriander powder 1 1/2 teaspoon

  • Turmeric powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Dry mango powder (amchur) 1/2 teaspoon

  • Onion seeds (kalonji) 1/2 teaspoon


Thinly slice the bhindi diagonally.

Heat oil in a non-stick pan. Slice the onion. Add cumin seeds and onion to the pan and sauté till onion is soft.

Add bhindi, salt, coriander powder, turmeric powder and red chilli powder.

Toss to mix and cook for 3-4 minutes, stirring occasionally.

Add besan and toss to mix. Add amchur and mix well.

Add onion seeds and mix again. Cook, stirring occasionally, till bhindi is done

Adjust salt, if required. Serve hot.

To complete  the Thalli and when serving add  Papad / Dahi ka Raita any  kind of acchar and Rotis or Puri … essential is  TAVA KI ROTI  OR  EVEN PURIS …

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