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 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 )
- Combine all the ingredients for the gattas in a deep bowl and knead into a stiff dough using 2 tbsp of water.
- Divide the dough into 8 equal portions and shape each portion into a 200 mm. (8″) long thin cylindrical roll.
- Cut the gattas into 10 to 12 equal pieces and keep aside.
- 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.
- 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
- 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.
- Add the prepared paste and sauté on a medium flame for 2 minutes.
- 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.
- Serve immediately garnished with coriander.
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 )
Prep Time : 15 mins
Recipe Category: Side Dish-Dal
Recipe Cuisine: Indian-Rajasthan
Panchratna Dal – 1/2 cup
Turmeric powder – 1/4 tsp
Green chilli – 1-2
Ginger – 1 inch piece
Tomatoes – 2
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
Coriander leaves – 2 tbsp finely chopped
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 …