Gujarati Thali & Methi Na Gota

September 14, 2020mayurisjikoni
Blog post

.EVENT: FOODIEMONDAY/BLOGHOP

THEME: #264 TIME FOR THALI

RECIPE: GUJARATI THALI & METHI NA GOTA

What is a Thali?

Thali in Hindi means plate. It is a round platter on which food is served, commonly in the South Asian and South East Asian Countries. In India thali refers to a variety of food served on one big platter. Usually, thali is served for lunch or dinner. These days with brunch becoming a fad breakfast thalis too are served in many restaurants or eateries.

Types of Thali:

As a matter of fact there is a huge variety of Thalis available in India. Go to any part of India, any state, any region and you will not miss a thali. A typical thali will contain a flatbread, rice, lentil curry, vegetable curry or stir fry. Some add a salad, pickle, a drink and papad or fryum (far far). 

Some Thali meals you may be interested in:

FoodieMonday/Bloghop Group

Are you wondering why I’m writing about Thali? Well, the 264th theme is all about Thali, that is why. When two weeks ago Sasmita who blogs at First Timer Cook had suggested Thali theme as an option, half the group jumped at the idea. That’s when we decided that we would like to prepare a Thali  as our theme. The thali can be an elaborate one or a Mini Thali.

GUJARATI THALI

Obviously, my contribution for the Thali theme is a Gujarati Thali. Incidentally, a long overdue post and finally one thali is on my blog! On several occasions I’ve prepared different Gujarati Thalis but have not had the opportunity to take photos as I get busy with the preparation and guests. Clearly, a full thali only gets prepared in my home when there are guests or for festivals like Diwali.

GUJARATI THALI AT A RESTAURANT

When one goes to a typical Gujarati restaurant for a thali, you’ll be bombarded with a huge variety of food. Hundreds of shaak or vegetable curries, dals and kadhi, khichdi and plain rice, bhakri, rotli, thepla and puri, a few farsans and a couple of sweet dishes. 

GUJARATI THALI AT HOME

However, Gujarati Thali at home is a totally different scene. Definitely no, we really don’t eat all that in one go! So, today I will explain to you the combinations that we Patels generally use for our thalis. These elaborate preparations are usually made when we invite guests over. It is given that a full Gujarati will include a sweet dish, a snack item, one green vegetable, another vegetable with sauce or dry, dal or kadhi, rice and any flatbread. My typical daily thali includes a shaak, dal, chaas and either rice or rotli. 

Some Gujarati words explained:

Before I explain the most popular combinations for a Gujarati Thali, here are some Gujarati words that you come across.

  • Shaak – refers to any vegetable or bean preparation either dry or with a sauce which is generally enjoyed with rotli, bhakri or puri.
  • Rotli – is roti or phulka
  • Puri – A puffed up fried flatbread mostly made with wheat flour.
  • Dar or kadhi  – what is known in Hindi as dal.. we generally make dar using split pigeon pea, moong, moong dal. Kadhi is a yogurt based curry.
  • Bhaat – that is rice. It can be plain or with vegetables.
  • Farsan – farsan is a snack item that is also served in a thali like dhokra, paan na bhajia, kachori, bateta vada, samosa, methi na gota, Dakor na Gota, khandvi, etc
  • Mishtaan – is a sweet dish which is served with the food and not after the meal.

Two Main Types of Gujarati Thali:

Because of a wide variety of different Gujarati dishes how does one know what to serve with what? While the combinations will vary from community to community, here I will be writing about the combination that my mum and my Mother in Law have taught me.That’s the general rule the Patel Community follows.  So whenever, we need to plan a full Gujarati Thali or Meal we first have to decide the mishtaan or the sweet dish. That then determines the shaak, dal or kadhi, rotli or puri.  Rule of the thumb is that any milk based sweet or mishtaan is usually served with kadhi. Other sweet dishes like lapsi, sev, ladoo, mothanthal, etc are served with dar.

For easier planning I’ll try and categorize what you serve with what. However, that does not mean only these two types of thalis exist in the Gujarati Cuisine. You can have a khichdi thali, a Kathiwadi Thali, a brunch thali, etc.

Thali 1:

Kadhi – Kadhi is a yogurt and chickpea flour based curry.

With Kadhi you must have a dry lentil or bean preparation or kathor as we call it. It can be dry whole moong, dry moong dal, dry whole pigeon beans, cowpeas, etc. With that serve plain rice. If serving pulao then you don’t need to make kathor.

Sweet Dishes that go with Kadhi:

Green Shaak – any of your choice just as explained below.

Shaak with curry or sauce  – these days its easy to find a paneer sabji as part of the Gujarati thali. Can make paan turia nu shaak, makai nu shaak, phool kobo nu shaak, matar bateta nu shaak, etc

Plain rice or Pulao. If you make pulao then you don’t need kathor dish.

Flatbread:

  • With puran poli no rotli or puri is served.
  • For most part, serve puri with the above mishtaan. Sometimes we make double pad ni rotli or padvari rotli with aamras.

Thali 2:

Sweet Dishes that go with Dar (Dal):

Shaak or Sabji

Rotli  – Rotli is generally prepared with non milk based mishtaan.

Thankfully there are no rules as to which farsan to prepare with which sweet dish.. any goes. But a farsan is a must.

Bhakri is generally reserved for night meals, served with a shaak.

My Gujarati Thali for today:

I decided to make bafeli sev or meethi sev, which I simply love with ghee and powdered sugar. So to go with that it had to be dar, a green sabji, chana nu shaak, plain rice, rotli. Instead of salad I prepared sambharo and raita. My farsan is gota. 

  • Meethi Sev/ Bafeli Sev : vermicelli is boiled in water and drained just before serving. Add cardamom powder. Either mix in powdered sugar and ghee or serve separately on the side.
  • Posho nu Shaak : or also known as fansi. I simply stir fried chopped fresh green beans or French beans with simple spices.
  • Chana nu Shaak – a gravy based shaak that goes very well with dar.
  • Gujarati style Tuvar ni dar – its the most commonest dal or dar prepared in most Gujarati homes on a daily bases.
  • Sambharo – is stir fried cabbage and carrot that usually replaces a salad when served in a thali. For breakfast, sambharo is served with ganthia and jalebi.
  • Banana Cucumber Raita – with dar either any type of raita is served or chaas. I went for raita.
  • Bhaat or Plain Rice – when we invite guests we generally add a bit of ghee, a couple of cloves, 2-3 cardamoms and 1 inch cinnamon stick broken into smaller pieces to the rice water mixture before cooking. This results in an aromatic and flavourful rice.
  • Rotli – was the choice to go with the bafeli sev 
  • Green Chutney – to serve with the Gota.
  • Methi na Gota – as my farsan. Recipe for Methi na Gota is below.

What is Methi na Gota?

Generally, Gota means a small ball or lump. Indeed, Methi na Gota is a very common farsan. Usually serve it as a snack or with a thali. There is a small difference between the Dakor na Gota and the Methi Gota we know generally. First of all, Dakor na Gota are very famous in Dakor, the small town where the grand Ranchodji Temple is. Dakor na Gota tend to be more spicier and with less methi. Generally, fried till they appear reddish brown. Comparatively, Methi na Gota  have much more fresh fenugreek or methi and are fried in such a way that they tend to appear nearly whitish to very light brown in colour. However, these days both terms are used to describe any gota bhajia.

Ingredients required for Methi na Gota

  • Besan – chickpea flour, chana flour.
  • Semolina – use normal semolina or coarse besan flour. I have used semolina or sooji as I don’t get coarse besan flour.
  • Fresh Fenugreek – a vital ingredient. Its generally finely chopped. You can use frozen methi. Nope cannot used kasuri methi.
  • Sugar add a bit as the taste sweetish taste of gota is yummy.
  • Green Chillis – finely chopped or paste
  • Coarsely Ground Black Pepper – if you don’t have, take peppercorns and crush it to a coarse powder using pestle and mortar
  • Coarsely Ground Coriander Seeds – if you don’t have, take coriander seeds and crush it to a coarse texture using pestle and mortar. You don’t want a powder.
  • Salt – add according to your taste
  • Water – to make the batter
  • Hot oil – for deep frying and to add some to the batter
  • Carom Seeds – ajwain or ajmo
  • Asafetida – hing. Optional ingredient
  • Soda Bicarbonate – Baking soda. Must add as these make the gota soft and not chewy.
  • Green Chutney

Dietary Tips:

  • Generally Gujarati Thalis tend to be without onion and garlic.
  • Vegetarian
  • Methi na Gota are vegan friendly
  • For Gluten free Methi na Gota replace semolina with coarse besan atta or coarse chickpea flour

 

 

Print Recipe
5 from 20 votes

METHI NA GOTA

Methi Na Gota is an easy to prepare vegan snack usually enjoyed piping hot with some chutney or served as a part of a Gujarati Thali or meal.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Snack
Cuisine: Gujarati
Keyword: how to make soft methi na gota, how to prepare a Gujarati Thali
Servings: 4 people

Ingredients

  • cups besan or chickpea flour
  • ½ cup semolina, sooji
  • 2 tsp sugar
  • 2-3 green chillis finely chopped or minced
  • ½ tsp coarsely crushed black pepper
  • 1 tsp coriander seeds, coarsely crushed
  • ½ tsp salt
  • ¼ tsp soda bicarbonate
  • ¾ -1 cup water
  • 1 cup fresh fenugreek finely chopped
  • 3 tbsp hot oil
  • ¼ tsp ajwain, ajmo
  • some oil for deep frying

Instructions

PREPARATION OF METHI GOTA BATTER

  • Mix besan, semolina, sugar and salt together in a mixing bowl.
  • Add coarse black pepper, coriander seeds, ajmo and water.
  • Whisk the batter for nearly 3-5 minutes.
  • The more you whisk the batter, the fluffier the gotas will turn out.

PREPARATION OF METHI NA GOTA

  • Heat oil in a wok or kadai for deep frying over medium heat.
  • Add chopped green chillis, chopped methi and soda bicarbonate.
  • Pour 3 tbsp of hot oil over the methi and soda bicarbonate.
  • Mix the batter well. It should be thick of dropping consistency, much like a cake batter.
  • When the oil is hot, lower the heat.
  • Scoop up about a tablespoonful of the batter with your fingers.
  • Using your thumb slip off the batte into a blob shape into the hot oil.
  • Add some more blobs, depending on the size of wok or kadai you are using.
  • The gotas should float up. Keep turning them and fry them over low heat till they turn light brown.
  • Remove the fried gota into a colander.
  • Whip the batter again, and add some more blobs and fry till done.
  • Serve hot methi na gota with your favourite chutney.¼

Notes

  • Don't add too much water otherwise you will not get the roundish shape of gota.
  • Adding a generous amount of methi or fresh fenugreek is important.
  • Don't fry them over high heat. They will remain raw from the inside.
  • Some add more sugar than what I have used. This recipe calls for nearly ¼ cup. I find that too sweet.
  • After whipping the batter should appear fluffy. Use your hand or a whisk to whip the batter.
  • Don't allow the batter to rest as it will become watery.
  • If you can't make gota using your hands then use two spoons to scoop and slip it into the hot oil.

Pin for Later:

 

A little request:

If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  •  tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962

 

43 Comments

  • Priya Vj

    September 14, 2020 at 1:48 pm

    5 stars
    It was such a pleasure to read about the thali variants and the specific combinations of recipes. The colorful platter feels so appetising and inviting, i don’t even have to mention how delicious the items would have tasted .

    1. mayurisjikoni

      September 14, 2020 at 6:39 pm

      Thank you so much Priya. Some of the combinations that people make for a Gujarati thali am sure grandmothers would frown upon that.

      1. Superduper kitchen

        September 15, 2020 at 5:34 pm

        5 stars
        Gujarathi and Rajasthani thali are my all time fav. When I first saw this pic in Instagram, I was like oh when am I going to have such a thali. It’s long time!! You really made me to salivate. Your detailed writeup about how to pair the dishes and selecting the sweet is so good to read & informative too. Loved reading the two types of thali. Beautifully compiled ji.

      2. mayurisjikoni

        September 15, 2020 at 8:10 pm

        Thank you so much Niranjana. Pray that this pandemic ends soon, I can travel to Bangalore and we all can enjoy a Gujarati Thali at my home 🙂

      3. The Girl Next Door

        September 19, 2020 at 8:37 am

        5 stars
        Gujarati thali is one of my most favourite platters, not just because of the fact that I grew up in Gujarat. Gujarati cuisine is, indeed, brilliant!

        I love your thali, a great representative of the cuisine. Everything you have included here is a personal favourite, especially the Methi Na Gota.

      4. mayurisjikoni

        September 19, 2020 at 4:30 pm

        Thank you so much Priya, though its a lot of work for one person, I love serving Gujarati thali to guests.

  • Swati

    September 15, 2020 at 10:19 am

    5 stars
    Awesome post Mayuriji!! Everything looks so delectable!!I love Gujarati food and we used to go out often to enjoy Gujratiji cuisine at dine ins.. a perfect post to refer especially for people like me who want to explore more of the Gujarati cuisine.. bookmarking this to try the delicacies

    1. mayurisjikoni

      September 15, 2020 at 8:14 pm

      Thank you so much Swaty.

  • Hem lata srivastava

    September 16, 2020 at 12:15 pm

    5 stars
    There are two dishes I’m curious to try, one is chana nu shak and other methi nu gota.
    Such a colourful platter

    1. mayurisjikoni

      September 16, 2020 at 4:36 pm

      Thank you so much Hem Lata. Please do try the recipes, am sure you’ll enjoy both.

  • Jayashree T.Rao

    September 16, 2020 at 1:10 pm

    5 stars
    I love Gujarati and North Indian food. This thali looks so delicious, I remembered the trip last year, we had it a couple of times there. Lovely preparation and will make a few.

    1. mayurisjikoni

      September 16, 2020 at 4:35 pm

      Thank you so much Jayashree. Its best to try regional thalis when one travels in India.

  • Jolly

    September 16, 2020 at 11:32 pm

    5 stars
    Wow! This Gujarati thali looks so delicious and it is a complete meal. Most of these dishes are similar with those which we tasted in thali dine-in restaurants, oh I missed it so much, when we were going outside to taste it of again! I cant stop looking at methi na gota. A perfect meal 👍🏻

    1. mayurisjikoni

      September 17, 2020 at 3:58 pm

      Thank you so much Jolly, is there a Gujarati thali place in Bangalore? I’ve been to the Rajasthani one.

  • Bless my food by Payal

    September 18, 2020 at 7:58 pm

    5 stars
    Can’t take my eyes off that beautiful and mouthwatering thali in the beginning. Methi na gota seems to be a very simple but delicious recipe. This is truly worth trying.

    1. mayurisjikoni

      September 19, 2020 at 4:34 pm

      Thank you so much Shailender. Though the gotas look like an easy dish to prepare, it has to have the right amount of water and also need to be whipped well. Many a times we come across methi gota that are fried to deep brown which is not the correct way.

  • Preethicuisine

    September 19, 2020 at 7:49 am

    5 stars
    This traditional Gujarati Thali looks irresistible. I loved reading every bit of your detailed explanation of all the delicacies from Gujarati cuisine. Sometimes we have lunch at a Gujarati outlet here which is very close to my work place. It’s been a while since I visited the place . This pandemic has ruined all the plans. I wish to replicate some dishes at home. Thank you for the insights into this lovely cuisine.

    1. mayurisjikoni

      September 19, 2020 at 4:31 pm

      Thank you so much Preethi and you’re welcome. Hopefully you’ll be able to enjoy Gujarati food soon.

      1. Poonam Bachhav

        September 22, 2020 at 7:15 am

        5 stars
        Your Gujarati thali is a true representation of the Cuisine. The amount of efforts you have put into making this thali shows your love and delication. I would love to taste the entire platter and would love to try my hands on methi sev and methi gota for sure .

      2. mayurisjikoni

        September 22, 2020 at 8:32 pm

        Thank you so much Poonam. Please do try out both the recipes, am sure you’ll love both.

  • Lata Lala

    September 19, 2020 at 1:35 pm

    5 stars
    I grew up eating this kind of thali many times and can not describe it in words how delicious it is. Reading your post made me so nostalgic and I almost landed in my hometown in my thoughts.

    Gujarati thali is an unconditional love served on a platter and methi na gota are my favorite. Mind-blowing share.

    1. mayurisjikoni

      September 19, 2020 at 4:29 pm

      Thank you so much Lata for the kind words.

  • Archana

    September 20, 2020 at 5:32 pm

    5 stars
    Now when do I come for lunch? I want just methi nu gota.I always assumed it is darker brown in colour. This is abeautiful colour of the gota, more appetizing atleast to me. Seriously what a delicious and stunning thali! Sounds absolutely delicious. I just love the picture you have taken.

    1. mayurisjikoni

      September 20, 2020 at 10:47 pm

      Thanks Archana, you’re welcome any time. Usually methi na gota sold as street food are very light brown. However, as I mentioned its easy to find some that are fried to dark brown.

  • Rafeeda – The Big Sweet Tooth

    September 21, 2020 at 10:47 am

    5 stars
    If I ever come to Kenya and come over to your place, please feed me with this thali! I am shamelessly booking in advance…hehe… All the dishes sound very interesting and delicious. Never tried my hand on Gujarati cooking, which maybe I should give myself a chance to do over a weekend…

    1. mayurisjikoni

      September 21, 2020 at 9:29 pm

      Thank you so much Rafeeda, you’re most welcome to come and enjoy Gujarati Thali. Some of the sabji and dals are very easy to make and generally at home we don’t make everything overly sweet as everyone thinks. So please do try preparing some Gujju dishes at home.

  • Pavani

    September 22, 2020 at 5:09 pm

    5 stars
    Wow, what a delicious Gujarati spread you got there. That thali looks so inviting and delicious. I wish I could make half of those dishes in one day. Kudos to your effort and sharing this amazing thali with us.

    1. mayurisjikoni

      September 22, 2020 at 8:29 pm

      Thank you so much Pavani. Am sure you’d be able to cook the whole thali with a bit of planning.

  • Usha Rao

    September 23, 2020 at 4:32 pm

    5 stars
    Mayuri, that is a delicious spread and an informative post on Gujarati thali varieties. Methi na gotta looks so perfect for an evening snack with some chutney on the side.

    1. mayurisjikoni

      September 24, 2020 at 10:53 pm

      Thank you so much Usha.

  • Uma Srinivas

    September 23, 2020 at 11:08 pm

    5 stars
    The thali looks so rich and inviting! Methi leaves fritters looks crispy and perfect evening snack. Will try this soon

    1. mayurisjikoni

      September 24, 2020 at 10:52 pm

      Thank you so much Uma.

  • Sandhya Ramakrishnan

    September 25, 2020 at 6:29 am

    5 stars
    Mayuri, I am awestruck at your thali photo and I love Gujarati food. I have lot of Gujarati friends who often treat me to their yummy dishes. Methi na gota is so delicious and a great recipe to use fresh methi. Thanks for the reminder. I will be making it soon with my fresh methi growing.

    1. mayurisjikoni

      September 25, 2020 at 4:07 pm

      Thank you so much Sandhya. Please share a click when you make them. I’m so glad you get the opportunity to enjoy Gujarati food.

  • Padma Veeranki

    September 26, 2020 at 2:04 am

    5 stars
    Everything looks so delectable on the platter. I love Gujarati food and also make at home once a while. Kudos to your effort on putting up this thali. Methi leaves fritters looks great and perfect evening snack with a cup of chai.

    1. mayurisjikoni

      September 26, 2020 at 4:27 pm

      Thank you so much Padma.

  • Jagruti’s Cooking Odyssey

    September 26, 2020 at 10:34 am

    Mara modha ma pani avi gayu, saras thali che! being a Gujju can not express my happiness seeing a full thali. Methi na gota one of my favourites and glad to see that yours are not dark brown.

    1. mayurisjikoni

      September 26, 2020 at 4:21 pm

      Thank you so much Jagruti.

  • Be My Guest – Ugadela Math/ Sprouted Math Stir Fry – The Big Sweet Tooth

    September 26, 2020 at 10:37 am

    […] – yep, my folks prefer white and frown if they see brown bread. 😕 She recently cooked up a Gujarathi Thali, which was such a delight to look at, and surely would have been a delight to eat as well! Sigh, […]

  • sapana

    September 26, 2020 at 3:47 pm

    5 stars
    When we were in the states, we had a Gujarati neighbor friend. She used to make methi na gota for all of us at tea time and we would all sit in the apartment back gardens enjoying those yummy pakodas. They look exactly the same I had back then. Your post brought back so many men=mories.

    1. mayurisjikoni

      September 26, 2020 at 4:19 pm

      Thank you so much Sapana, am so glad you got to enjoy methi na gota with your friend. They are so tasty when enjoyed hot.

  • Priya Srinivasan

    September 30, 2020 at 9:37 pm

    5 stars
    Gujarati thali looks fab mayuri ji ! So much color and variety there! Looking at the thali makes me hungry! Methi gota looks tempting!

    1. mayurisjikoni

      October 1, 2020 at 3:48 pm

      Thank you so much Priya.

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