Methi Gota

Description
Recipe courtesy of Bal Bhadra Singh, Corporate Master Chef at Bandhani Restaurant at The Pride Hotel, Ahmedabad.
 * Contributed by Indiancuisineandculture Y-Group
 * See also Gujarat on a platter - mouth-watering recipes...

Batter

 * 100 g gram flour (besan)
 * 50 g chopped methi (fenugreek) leaves
 * 2 g saji ful (citric acid)
 * 5 ml lemon juice
 * 5 g sugar
 * 3 g crushed black pepper
 * 10 g chopped coriander leaves
 * 3 g coriander seeds
 * 3 g sounth
 * oil to fry
 * salt to taste

Kadhi

 * 100 g curd
 * 50 ml water
 * 2 g turmeric
 * salt to taste
 * 10 g sugar
 * 5 g mustard seeds
 * oil for tempering
 * 10 g gram flour

Batter

 * 1) Make a batter of the gram flour and other ingredients and fry them in small roundels till golden brown.
 * 2) Serve hot along with the kadhi.

Kadhi

 * 1) To make the kadhi, mix water, curd and gram flour well.
 * 2) Heat oil in a pan and put the mustard seeds.
 * 3) After the seeds begin to splutter, add it to the mixture along with the other ingredients.
 * 4) Cook till you get a thick consistency.
 * 5) This is a dish that's usually made during the monsoon.