Gola Bhaat

Gola Bhaat is a speciality of Vidarbha Maharashtra. Gola bhaat is a traditional recipe from Vidarbha region of Maharashtra.  Golas (Balls) are cooked with little spicy rice. It is simple & easy one pot meal.

Maharashtrian cuisine has its own distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians consider their food to be more austere than others.

Besan (chickpea flour) plays an imminent role in Indian cuisine. Our ancestors were wise enough to appreciate the health benefits of besan and used it in many things like chilas & koftas to facial exfoliate packs for beautifying. Besan has protein and fibre in abundance.

Preparation Time: 20 mins

Cook Time: 40 mins

Serve: 4 People

Type: Main Course


For the Rice:

  • 1 cup Basmati rice ( Soaked for 30 mins and drain )
  • 1 tsp oil
  • 1/2 tsp turmeric powder
  • 1 tbsp curd
  • salt to taste
  • 2 & 1/2  cups water

For the Gola:

  • 1 cup besan (chickpea flour)
  • 1 tsp red chilli powder
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmeric powder
  • asafoetida
  • 1 tbsp curd
  • 2 tbsp oil
  • 2 tbsp coriander leaves finely chopped
  • salt to taste


  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Curry leaves
  • Coriander leaves (chopped)
  • 1-2 dry red chillies
  • Asafoetida

Masala Buttermilk / Phodniche Taak:

  • 1/2 litre fresh buttermilk
  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 7-8 curry leaves
  • 1 chopped green chilli
  • pinch of hing/ asafoetida
  • fresh coriander leaves
  • salt to taste

Method of Preparation:

Cooking style of Rice:
  • Heat the Pan.
  • Add 2 & 1/2 cups water, salt, turmeric powder.
  • Now add 1 tbsp curd and 1 tbsp oil. Stir it well.
  • Then add soaked rice in pan and let it cook
Making style of Golas( Besan Balls):
  • While cooking rice lets make Golas ( Besan Balls).
  • In large mixing bowl, add besan, turmeric power, ginger-garlic paste, asafoetida, red chilli power, curd, oil and coriander leaves.
  • Mix it well and make a stiff dough.
  • Take small ball of dough, roll as lightly as possible and give the shape of your fingers. Make more Golas similarly.
  • Once all Golas done, add it in partially cooked rice and push the golas gently to be covered with rice.
  • Cover it with lid and cook on a low flame.
  • When the rice and the golas are completely cooked, turn off the flame. 
  • Heat oil for tempering.Tempering
  • Add mustard seeds, cumin seeds, curry leaves, coriander leaves, dry red chilli and asafoetida.
  • When they are done, pour over the Gola Bhaat.
How to make Masala Buttermilk:
  • Heat oil in pan
  • Add cumin seeds, curry leaves, chopped green chilli and pinch of hing/ asafoetida
  • Pour the fresh buttermilk in pan, add salt to taste and turn of the flame immediately. Do not boil the buttermilk.
  • Now serve Gola Bhaat with buttermilk tempered with cumin seeds and coriander leaves.

Small tips:

  • To check if a gola is cooked, just use a spoon to break one. It should not be raw. If you feel they are not cooked enough, add a little hot water to the rice and cook covered.
  • Golas should be firm but not too tight. If they are not firm, they might disintegrate while cooking. If they are too tight they may remain raw while cooking in rice.
  • Add the golas when the rice is partially cooked.
  • If you prefer, you can break or lightly crush the golas and mix through the rice while serving
Gola Bhaat

Eat Healthy, Stay Healthy!!
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Rating: 5 out of 5.

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