Dakor Na Gota (Non-fried / Appe Pan Version)

Dakor Na Gota (Non-fried / Appe Pan Version)

Kem Chho? Majja Ma… The always smiling, very friendly are the Gujarati community in general. They are fun loving and love to socialize. Gujarati Cuisine has always been one of my favourites. Not because its our neighbouring state or the fact that I have quite a lot of friends who are Gujaratis and I have grown up eating umpteen theplas, khakras, undhiyo, Ganthia and the fafda jalebis on Sundays too. So, yes, I love their food and since I like a bit of sweet in my food, their cuisine becomes all the more “my kinda meal”.

The theme for the Facebook Group Shhhhh Cooking Secretly Challenge this month was Gujarati Cuisine. I was paired with Nisa FD who blogs at The Flavour Diary. Do check out her blog for some delicious recipes. She gave me 2 secret ingredients (1) Besan (2) Salt and I made this absolutely delicious snack called Dakor na Gota.

shhh secretly challenge image

Farsan is something that belongs truly to Gujarat. It is nothing but small snack items, that are both steamed and deep fried with a prime ingredient, Besan or Gram flour or Chickpea flour. Even their thali has a small portion of farsan either in the form of a dhokla or a khandvi, without which their meals are termed as incomplete. They take great pride in dishing out a wide variety of snacks, some of which are popular street side foods too like Dabeli, Kachori, Bhajiyas etc.

I was sure that I wanted to make a Farsan / snack item for this challenge and hence couldn’t think of anyone other than the Queen of Indian vegetarian cooking (esp the Gujarati dishes), the Late Mrs. Tarla Dalal. An icon in the food world, especially vegetarian cooking, she was an inspiration to many homemakers. I have grown up watching her TV shows and read her cookbooks, in fact own some of them too and hence wanted to try a recipe only from her website this time. The recipe is from here with few changes according to our taste and preferences.

I was also very clear that even though I wanted to try a farsan item, I wouldn’t deep fry anything so I was glad the appe pan, which is honestly used to make more than just appes at my home, came to my rescue. After the first batch was done, I tested umm.. tasted it and it was just perfectly cooked from the inside, which is usually the worry when cooking in appe pan. Mostly the centre remains a bit raw so the trick of closing the pan with a lid while cooking really worked. I usually do this for urad dal wadas (when I crave my fav Dahi Wada) too and tried the same trick here, which was successful.

Dakor Na Gota 2.jpg

The Gujarati cuisine is distributed into North Gujarat, Kathiawad, Kutch, Central Gujarat and South Gujarat. Each part has something unique to offer in terms of taste and dishes. Some are sweet while the others are spicy. A typical Gujarati thali comprises of snacks or farsans, array of chutneys, shaak or Vegetables that may be dry or wet (gravy based), a Kathol that is usually pulses with some yoghurt and chickpea flour or tomato-onion gravy. A kadhi (buttermilk spiced with whole spices and thickened with gram flour) which are either sweet or savoury., raw veggies called sambhariyu which are generally grated veggies tossed with some oil and mustard seeds, sesame tossed with lemon juice. Flatbreads are called Rotlas or Theplas or Dhebras with flours like Jowar, Bajra (during winters). Rice or Moong Dal Khichdi is served with ghee. The thali basically has a mix of everything and is usually ended on a sweet note. Gujarat boasts of a wide variety of sweets like their famous Mohanthal, Son Papdi, Jalebis, Basundi etc.

The Northern part of Gujarat is mostly towards dairy industry and includes regions like Gandhinagar, Mehsana etc. Kathiawad is part of Saurashtra region. It borders the Gulf of Kutch to the west. Some of the districts famous in Kutch area are Gir Somnath, Jamnagar, Bhavnagar, Junagadh, Porbandar, Rajkot etc. A large part of Kutch is known as Rann of Kutch which submerges in water during the rainy season and becomes dry in other seasons. They are basically salt flats which turn snow white after monsoons are over and the water dries up. Many tourists visit the place during the winters when the weather is cold and pleasant to witness this sheer magic and beauty of nature. Central Gujarat comprises of the very famous Ahmedabad, Vadodara or Baroda, Anand, Kheda etc. Ahmedabad city is very famous for its food offerings and ManekChowk. If you want to taste some amazing and pocket friendly snacks of Gujarat along with some fusion combinations, ManekChowk is the place to visit. South Gujarat is the coastal part of Gujarat with hilly terrains, Saputara being the highest peak. The very famous Surat is the largest city in this region followed by Bharuch, Navsari, Valsad, Bharuch, Ankleshwar etc. The iconic place (Dandi) which we remember for the famous Salt March by Mahatma Gandhi is just 45 kms from Surat.

The dish, Dakor na Gota originated and derives its name from Dakor which is located in Kheda district (located 35 kms from Ahmedabad) and is famous for Ranchodraiji temple of Lord Krishna. Ranchor is the name given to Lord Krishna when he fled from the battlefield in Mathura while fighting against Jarasandha. They usually make this for festive occasions and also serve as regular snacks / street food snacks too. However, this is a holi special snack in Dakor. Variations to this Gota are addition of fenugreek leaves or methi leaves which are called as Methi nu Gota. The recipe remains the same with just an addition of finely chopped methi leaves along with coriander leaves.

Dakor Na Gota Close up.jpg

A highly addictive farsan or snack, once you make these, I am sure it would be a regular feature at your home (why not – with the appe pans). Serve it to your guests with loads of tamarind and date chutney (the meetha / sweet chutney) and they would love it too.

Read the recipe below and make a batch during the weekend. If you are interested in trying another Gujarati Farsan / Snack recipe, do check out Patra / Alu wadi or check out this amazing dessert Basundi that is sugar free on the blog.

Disclaimer – Information related to Gujarat is from Wikipedia, which has been duly edited and posted.

Recipe for Dakor Na Gota (please go through the recipe notes first) Step by step pics provided. 

Prep Time – 10 mins

Cook Time – 30 mins

Serves – 15 appes

Ingredients

  1. 1 cup Besan or Gram Flour or Chickpea Flour
  2. ½ cup Semolina or Rava
  3. 2 tblsp of ginger and green chilli paste
  4. 1 tblsp of cumin seeds
  5. ½ tsp Haldi or Turmeric powder
  6. ¼ tsp of red chilli powder
  7. ½ tsp of garam masala powder
  8. 1 tblsp of Saunf or fennel seeds
  9. 1 tblsp of Coriander seeds or Dhania
  10. 2 tblsp of sesame seeds
  11. 1 tsp of black pepper powder
  12. 1 tblsp of sugar
  13. 1 tsp of lemon juice
  14. Baking soda – ¼ tsp
  15. 1 tsp of oil for adding in the batter + few tsps of oil for cooking the gotas in appe pan
  16. Finely chopped Coriander leaves – ½ cup
  17. Water – ¾ cup + 2 tblsps

Method –

  1. In a bowl, add besan (ideal to sift the besan first to get a lumpfree batter).
  2. Now add semolina and the rest of the ingredients except the baking soda to enable form a dropping consistency batter.
  3. Meanwhile, heat an appe pan, add few drops of the oil.
  4. Add the baking soda to the batter and then mix it well once again.
  5. Now pour the batter and then reduce the flame to its lowest point and cover the appe pan and let the gotas cook for few minutes.
  6. Once its cooked from the bottom and the sides, flip it gently and then let it cook on the other side as well by adding few drops of oil. Cover the pan again to enable it cook well.
  7. Prepare the rest of the gotas in the similar manner along with the rest of the batter mixture.

Recipe Notes –

  • My bowl was a small one which I use at home to try a test batch so quantity of the appes might vary depending on the bowl you opt for. You can choose any bowl, ensure to measure and add all ingredients as per the same bowl to get the best results.
  • Originally this recipe is deep fried and uses only ½ cup of water as it’s a slightly thick batter which needs to be dropped into a hot oil with a spoon. Since I made an appe pan version, I have adjusted the batter consistency accordingly.
  • Addition of baking soda at the very end ensures the gotas stay nice and fluffy since cooking in appe pans takes a bit longer than deep frying.
  • The original recipe had only 1 tsp of ginger and green chilli paste but since I prefer spicy food, I have added a lot of the paste. Please feel free to add according to your taste and preference.
  • The original recipe stated 2 ½ tblsp of sugar and I have reduced it to just 1 tblsp. I didn’t want over sweet ones and when I tried a small batch, the 1 tblsp was just fine to our taste.
  • I have also increased the quantity of cumin seeds, fennel seeds, coriander seeds and sesame as per our tastes and preferences.
  • You can add ½ cup of finely chopped methi or fenugreek leaves and turn them into methi nu gota. Don’t skip the coriander leaves though.

If you like & appreciate my work, please subscribe to the blog and receive the recipes via email. You may also follow me on social media and encourage my work, links given below. Cheers! 

Vidya Narayan

73 thoughts on “Dakor Na Gota (Non-fried / Appe Pan Version)

Add yours

  1. Vidya where’s option for 1000 likes? Being Gujarati your post had touched my heart with beautiful writeup! It makes me feel you’re Gujarati:) gota looks awesome! Loved the write up! Happy cooking !

    1. And Bijal I am overwhelmed at your response. Apologies for the delay in responding to such a beautiful feedback from a Gujarati. My job is done, if this dish has convinced you! Hugs and much love, thank you for stopping by.

  2. Beautifully made Dakor na gota Vidya. Love the idea of using the appe pan instead of deep frying — lower calorie and guilt-free. Sounds just yumm!! Lovely clicks too.

  3. I love Dakor Na Gota! It is great to see a non-fried version of the same. 🙂
    Does it taste the same?
    The blue backdrop in your photograph is so very lovely. Is it a board? I’m considering picking up one myself too.

  4. Beautiful write up Vidya. Making the fried famous Dakor na gota into a healthier version is simply wow. I’ve been craving for some gotas and now I can indulge in them by using the appe pan. Adding methi to it will make it really tasty.

    1. Coming from a Gujarati, this certainly feels great! I loved the gotas, had tasted methi ones earlier (the fried version) and loved the appe pan version too. Thanks dear.

  5. Yaaar…. you know I am on a diet. How can you post goodies like this? I know you made a concession by using the appam pan but phir bhi….. 😀 😀

    Enough melodrama. The Gota are simply to die for and you picked just the right recipe as Gujjus are famous for their snacks.

    1. We are both sailing in the same boat and both being foodies, very hard to resist the temptation esp when we hop on to blogs to read and comment. Glad you liked the post dear. Thanks a lot.

  6. Am in love with this appe pan version, seriously what a brilliant and guilt free dakor na gotas, if i prepare them at home, am sure that i wont keep myself away from this excellent munchies. Too tempting Vidya, now i feel like dishing out some.

  7. I am drooling at these pictures, the gota look so very delicious. I love the idea that these are not deep fried. I am definitely book marking this recipe to try as I too have an appam pan.

  8. Truly wonderful post, Vidya! Thoroughly enjoyed reading about Gujrati cuisine and culture in detail. I’ll always be using this write up as a reference for exploring Gujrati food.
    As for the recipe, the biggest plus is the snacks being not deep fried. The texture is so amazing, almost like very light and well baked mini muffins. An all around great job! 👏👏

  9. Very unique snack with different flavours.. In Gujarati cuisines Besan flour is a major ingredient.. Very lovely appe vidya.. a healthy snack to include.. and you have detailed so many information about the region.. interesting to read your post..

  10. Vidya lovely write up. I am sorry my words are not enough to say what I want to. But Bhawana ko samzo!
    Hubby is on diet and I cannot fry so this appe patra gotas are welcome.
    I must also thank you for the small tip can make dahi wadas like this!!!! I have been craving for them since February and since I do not like the store/hotel bought dahi wada have been trying to brush it under the carpet.
    Have made it in the past but then keep forgetting. Now that my Bai will be going on a holiday I will make some things that are snacks for dinner but will opt to keep them healthier.

    1. Aapki Bhavna is always understood Anuradha Tai. Thank you for always being generous with all your praises and words of motivation. I may not be able to express completely, but this really helps me work hard. Honestly, I make almost everything with appe pans. Including dahi wadas, batata wada, masala wada. Also, since you will be doing most of the work on your own as your maid is on leave, you can actually make the wadas and keep it in your freezer in zip locks. Just thaw it and then throw it in the microwave for 30 secs, soak it in the water for getting that spongy wadas and then squeeze, add dahi and the rest of the charade. Let me know how it works out. Good luck and love!

  11. These look delicious. Although I must admit I haven’t mastered the art of appe making. I just can’t get to turn them without flaw and then they do stick quite a bit. Any tricks😗

    1. Thanks dear. Here are some tips that might help. Heat the pan well on medium flame only. If the flame is high, the batter sticks to the bottom. Pour a drop of oil into each of the mould and only when it heats up, add the batter. The batter should never be filled up completely in the mould, always leave 1/2 an inch space to turn your appes efficiently. Use a back of the spoon to turn your appes, comes out well. Give some time to cook and only when you feel the edges have browned a bit and the top is getting slightly dry, flip. Patience is the key. Test your batter – If it has turned sour, chances of sticking are high, that case, add some rice flour maybe a tblsp to a cup of batter, mix well, adjust salt and then start the process. Very Sour batter always sticks. Hope this helps.

  12. Loved these Dakota na Gota , and making them in appe pan is a brilliant idea . You have really mastered cooking in appe pan , I am still not that perfect .

    1. Appe Pan Cooking is something we south indians are born with I guess. Not boasting here but the fact is we make the sweet appams for all poojas and festivals at home that too in large quantities. Guess mastering happened somewhere! Glad you liked them and I suggest a good non-stick one to make these goodies.. I make everything from dahi wada to batata wada in this. Needs a bit of patience but worth it.

  13. Isn’t appe pan such a blessing? But like you said, it is so important to cook at low flame and be patient so that it gets done… so much details in your post, feel like I had a little geography plus history plus social class in one sitting… 😉 Love how you go into the depth and do your posts… I would term myself impatient in that regard! Hehe… The dakor na gota looks perfect and so much better than the deep fried, I am sure…

    1. I totally get carried away while writing Rafee (even comments) and blame it on me being a part time teacher and thats where the lessons and detailing stems from. Equally glad that you appreciate and take the time to read it. Thank you so much dear. All my snacks at home are done in this. Want to buy an air fryer as it reduces the time to stand and wait for the appes to cook etc, hopefully soon!

  14. I don’t know which I like more- the recipe or the images or the write up including the story behind the name of the dish! I can almost touch these lovely gotas! I hope to try making them soon, following your well explained recipe.

Leave a Reply

Powered by WordPress.com.

Up ↑

%d bloggers like this: