Dakor Na Gota ( Gujarati Recipe)

by Tarla Dalal

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डाकोर ना गोटा रेसिपी | गुजराती गोटा | गुजरात स्ट्रीट फ़ूड स्नैक्स - हिन्दी में पढ़ें (Dakor Na Gota ( Gujarati Recipe) in Hindi)

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dakor na gota recipe is a traditional dakor na gota from Dakor, Gujarat.

dakor na gota is a savory snack, super quick and easy snack to make. Gujarati gram flour fritters is flavorful and can be used as a party starter too. traditional dakor na gota is very popular snack in villages of Gujarat. Every Gujarati household has its own version of making dakor na gota, this is our version to it.

Peek into a secret treasure from the traditional households of Gujarat. A special recipe prepared on the occasion of holi, dakor na gota is an age old recipe that hails from the village of Dakor in Gujarat. Some people also add methi leaves which make methi dakor na gota.

Although the dakor na gota involves deep-frying, it is otherwise quite easy to prepare as the ingredients are common ones, and the batter can be easily prepared without any grinding or fermentation. Every ingredient used in making dakor na gota is easily available in every Indian household.

Serve traditional dakor na gota with khajur imli ki chutney to add to its appeal.

Learn to make dakor na gota | traditional dakor na gota | Gujarati gram flour fritters | with detailed step by step recipe photos and video below.

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Dakor Na Gota ( Gujarati Recipe) recipe - How to make Dakor Na Gota ( Gujarati Recipe)

Dakor Na Gota Video by Tarla Dalal

Dakor Na Gota ( Gujarati Recipe) recipe with step by step photos

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dakor na gota | traditional dakor na gota | Gujarati gram flour fritters | then do try other Gujarati snacks recipes also:
- khatta dhokla recipe | white dhokla | Gujarati khatta dhokla | traditional khatta dhokla farsan |
- moong dal panki recipe | Gujarati dal panki | healthy split yellow gram panki |

what is dakor na gota made of?

See the below image of list of ingredients for making dakor na gota recipe.

how to make the batter

To make dakor na gota | traditional dakor na gota | Gujarati gram flour fritters | in a deep bowl, add 1 cup besan (bengal gram flour). Besan (gram flour) is the primary ingredient in Dakor Na Gota, providing the base for the crispy and flavorful fritters. It helps bind the other ingredients together and gives the Gota its characteristic texture.
Add 1/2 cup semolina (rava / sooji). Sooji provides a grainy texture to the deep-fried gota. Semolina provides structure and texture to Dakor na gota, helping them hold their shape during frying and creating a crispy outer layer.
Add 2 tsp ginger-green chilli paste. Ginger-green chili paste adds a fiery kick and a warm, aromatic flavor to Dakor na Gota, enhancing the overall taste and spiciness of the dish.

Add 1 tsp cumin seeds (jeera).
Add 1/2 tsp turmeric powder (haldi). Turmeric powder adds a vibrant yellow color to Dakor Na Gota, enhancing its visual appeal.
Add 1 tsp chilli powder. Chilli powder adds a spicy kick to Dakor na gota, balancing the sweetness and enhancing the overall flavor profile.
Add ½ tsp crushed carom seeds. Crushed carom seeds (ajwain) in Dakor na Gota add a unique flavor profile, aiding digestion, and enhancing the overall taste and aroma of the dish.
Add 1/2 tsp garam masala. Garam masala adds a complex blend of warm, aromatic spices to Dakor na Gota, enhancing its flavor profile and creating a rich, flavorful experience.

Add 1 tsp crushed fennel seeds (saunf). Crushed fennel seeds add a subtle sweetness, a slightly aniseed flavor, and a pleasant aroma to Dakor na Gota, enhancing its overall taste and flavor profile.
Add 1 tsp crushed coriander (dhania) seeds. Crushed coriander seeds add a warm, nutty flavor and aroma to Dakor na Gota, enhancing the overall taste and fragrance of the dish.
Add 1 tbsp sesame seeds (til). Sesame seeds add a nutty flavor, a slightly crunchy texture, and a decorative element to Dakor na Gota, enhancing both its taste and appearance.
Add 1 tsp black pepper powder. Black pepper powder adds a subtle heat and complexity to the flavor profile of Dakor na gota, enhancing the overall taste experience.
Add 2 tbsp powdered sugar. Powdered sugar adds a touch of sweetness to Dakor Na Gota, balancing the savory flavors of the spices and creating a delightful taste sensation.

Add ¼ cup chopped coriander (dhania). Coriander, both as seeds and leaves, adds a fresh, aromatic, and slightly citrusy flavor to Dakor Na Gota. It enhances the overall taste and aroma of the dish.
Add salt to taste.
Add a pinch baking soda. Baking soda acts as a leavening agent in Dakor Na Gota, helping the fritters to rise and become light and fluffy. It reacts with the acidity in the batter, producing carbon dioxide bubbles that expand during cooking, resulting in a crispy exterior and a soft, airy interior.
Add 1 tsp lemon juice. Lemon juice in Dakor Na Gota enhances the flavor by adding a tangy note and helps to tenderize the batter, resulting in soft and flavorful Gota
Add 3 tbsp of hot oil in the batter.

Add ½ cup of water.
Mix well to make a batter of dropping consistency.
Cover with a lid and keep aside the batter to rest for 15 to 20 minutes.

how to make dakor na gota

Heat the oil in a deep non-stick pan.
Drop a few gotas using your fingers.

Deep-fry a few dakor na gota at a time on a medium flame.
Till they turn golden brown in colour from all the sides.
Drain them on an absorbent paper. Once fried, drain the gotas on paper towels to remove excess oil.
Serve dakor na gota | traditional dakor na gota | Gujarati gram flour fritters | hot with khajur imli ni chutney and green chutney.
Dakor na gota is a traditional Gujarati snack which has a combination of savory, sweet and sour flavour. Shaped into roundels and deep-fried to golden brown perfection. Serve hot to enjoy its best flavour.

pro tips to make dakor na gota

The batter should be thick and dropping consistency. Too thin and the gotas will spread, too thick and they won't cook evenly.
Let the batter rest for 15-20 minutes. This allows the flavors to meld and the batter to become more cohesive.
The oil should be hot but not smoking. If the oil is too hot, the gotas will brown too quickly on the outside but remain undercooked inside.
You can add finely chopped methi leaves in the batter for making methi dakor na gota.