Prepare the batter

• Sift the besan (gram flour) into a bowl and mix in the fine semolina (rava).
  2 cups 200g besan (gram flour), 2 tbsp fine semolina
• Slowly pour in water while whisking continuously until you get a thick, smooth batter. Whisk thoroughly to incorporate air, which helps create a lighter texture.
  ¾ to 1 cup water
• Cover and let the batter rest for about 20 minutes.
• Meanwhile, finely chop the methi (fenugreek) leaves, coriander leaves and coarsely crush the coriander seeds, pepper, and ajwain.
  ¼ cup fresh coriander leaves, 1 cup chopped methi leaves, ½ tsp black pepper, 1 tbsp whole coriander, ¼ tsp ajwain
• Once the batter has rested, add the turmeric powder, ginger, sugar, green chillies, chopped methi and coriander leaves, crushed spices, and salt.
  1 –2 green chillies, 1 inch ginger, ¼ tsp turmeric powder, Salt to taste, 1 tsp sugar
• Finally, mix in the baking soda and 2 tablespoons of hot oil, stirring well to combine everything evenly.
  ¼ tsp baking soda, 2 tbsps hot oil

Fry the gota

• Heat oil in a deep pan over medium heat.
  Oil
• Note: The oil used should be heated to around 160–170°C for best results.
• Drop small portions of batter into the hot oil using your fingers or a spoon.
• Fry in batches, turning occasionally, until golden brown and crispy.
• Remove with a slotted spoon and drain on paper towels.

Serving suggestions

• Serve hot with besan chutney, fried green chillies, green chutney and a cup of masala chai.

Besan chutney

Prepare the mixture

• In a bowl, add besan (gram flour).
  ¼ cup 4 tbsps or 30gms besan flour
• Add turmeric powder, salt, and sugar. Mix well until fully combined.
  ¼ tsp turmeric powder, ½ tbsp sugar, Salt to taste
• Gradually pour in water while whisking continuously to form a smooth, lump-free mixture.
  2 cups water

Make the tempering

• Heat oil in a saucepan over medium heat.
  2 tbsps oil
• Add mustard seeds and let them splutter.
  ½ tsp mustard seeds
• Add asafoetida (hing), curry leaves, and green chillies. Sauté briefly until aromatic.
  ¼ tsp asafoetida, A few curry leaves, 1-2 green chillies
• Pour the prepared besan mixture into the pan.
• Cook on medium heat, stirring continuously to prevent lumps.
• Let it cook for about 5 minutes, or until it thickens to a smooth, pourable consistency.

Finish

• Taste and adjust seasoning if needed.
• Turn off the heat and stir in the lemon juice.
  1 tbsp lemon juice
• Allow it to cool slightly—it will thicken further as it rests.

Serve

• Serve alongside hot gota for a classic combination.
• Refrigerate for a few hours if making ahead; the chutney will thicken slightly as it cools.

Green Chutney Instructions

Prepare the ingredients

• Wash and roughly chop coriander leaves and mint leaves.
  1 cup coriander leaves, ¼ cup mint leaves
• Peel the garlic, ginger, and small onions.
  2-3 cloves of garlic, 1 inch size ginger, 2 small onions
• Chop the green chillies if needed for easier blending.
  2-3 green chillies

Blend the chutney

• In a blender or food processor, add coriander, mint, green chillies, garlic, ginger, lemon juice and small onions.
  Lemon juice
• Add 1 tsp sugar, salt to taste, and a little water to help with blending.
  1 tsp sugar, Water, Salt to taste
• Blend until smooth and bright green.
• Take the thick yogurt/curd in a bowl.
  ¼ cup thick yoghurt/curd
• Add the blended mixture little by little mixing well to combine.

Adjust and serve

• Check seasoning and adjust salt, sugar, or lemon if needed.
• Serve immediately with gota, samosas, or pakoras.