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Published: Jul 31, 2013 · Modified: May 29, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Rajasthani Thali - Full Course Meal

Rajasthani Thali %%

I am part of this wonderful group called South North Challenge, started by Divya Pramil of You too Can cook. I belong to the Southern team and each month we have to complete the challenge provided by the Northern team. This month, which was truly challenging was given to us by Manjula of Desi Fiesta. She had made this beautiful Rajasthani Thali and inspired us to make the same. She was very helpful through out the process answering us all our doubts and hence it was possible for us to make this awesome platter.

Each and every dish had its own distinct flavor. I was very happy at the end of the whole process. I have tried to give detailed procedure through out the post. So bear with me if it is too long. Hopefully the pictorials would help you understand the recipes much better and inspire you to try the same.

Rajasthani Thali %%

The menu for this Rajasthani Thaali is –

    • Goond Ki laddu
    • Baati
    • Dal
    • Panchmel Subzi
    • Gatte ki Kadhi with rice
    • Dhana wadi/Moong wadi curry
    • Bajiri ki roti
    • Makkai ki roti
    • Matta/Boondi chaas
    • Kesar malai Lassi
Rajasthani Thali %%

Goond ki laddu – (Sweet made of wheat flour and edible gum)

Rajasthani Thali Goond ki laddu %%

Using edible gum in cooking was a very new technique for me and I have to tell you that I feel in love with this gum the minute I ate some of this laddu. The gum made it so much easier to make the laddus because it helped bind it together without using too much of ghee (fat) and the crunch it gave to the laddus was wonderful. I found the edible gum easily in the local Indian store. There were two kinds of it available. One was the larger crystals that were expensive and the other one that I used in the smaller crystal. This laddu was very easy to make but it requires a little bit of patience when frying the wheat flour. I also learned from Manjula’s post that goond /edible gum is heat producing food, which is consumed during winter to raise our body temperature. Hence this laddu is a winter treat that is usually eaten with a glass of warm milk or after a nice meal.

Preparation time – 5 mins
Cooking time – 30 mins
Difficulty level - easy

Ingredients – (makes around 12 medium Laddus)

  • Wheat flour/Aata – 1 ¼ cup
  • Goond/edible gum – 3 tbsp
  • Powdered sugar/Confectionary sugar – ½ cup
  • Cardamom powder – ½ tsp
  • Ghee/clarified butter – 8 tablespoon (plus more if you have a hard time shaping the laddu)

Procedure –

  • Heat about 3 tablespoon of ghee in a wide pan and add the wheat flour to it. Fry the wheat flour in low to medium heat until it turns golden brown and very aromatic. Keep stirring when roasting the wheat flour because it is very easy to burn it.
Rajasthani Thali Goond ki laddu %%
  • Once the wheat flour is roasted, keep it aside and let it cool.
  • Meanwhile in the same pan, heat about 2 tablespoon of ghee to fry the edible gum. We are going to fry the gum in 3 batches of one tbsp. So once the ghee heats up add 1 tablespoon of the goond and fry it. The goond starts to puff up when you fry it. This takes only a minute. Drain the fried gum in a paper towel and repeat with the rest 2 tbsp. Add about 1 tablespoon of ghee each time you fry the gum.
Rajasthani Thali Goond ki laddu %%
Rajasthani Thali Goond ki laddu %%
Rajasthani Thali Goond ki laddu %%
  • Once the wheat flour and gum has cooled down mix them both together and add the sugar and cardamom to it. Mix it well and start shaping them into small balls. The gum makes it quite easy to shape, but if in case you are having trouble shaping the laddus, add a little bit of melted ghee and then shape them. Store it an airtight container.
Rajasthani Thali Goond ki laddu %%
Rajasthani Thali Goond ki laddu %%
Rajasthani Thali Goond ki laddu %%

Dal Baati

Dal Baati is a very famous Rajathani combo dish. Any Rajasthani platter is incomplete without this combo. Baked wheat flour dumplings served with lentil soup on the side is a very filling dish of its own. This bread is very famous in Rajasthan because of its long shelf life and high nutritional value. Baati can be made plain or with fillings. The baatis are crushed and drizzled with pure ghee and then eaten with a bowl of dal to make it a complete meal.

Baati

Rajasthani Thali Baati %%

Preparation time – 20 mins
Cooking time – 30 mins
Difficulty level – easy

Ingredients – (makes around 10 medium Baati)

  • Wheat flour – 1 ½ cups
  • Salt – to taste
  • Water – to make stiff dough
  • Ghee – 3 tbsp

Procedure –

  • Mix the wheat flour salt and 1 tablespoon of ghee. Add warm water to make stiff dough. Let the dough rest for 15 to 20 mins.
  • Meanwhile preheat the oven to 375 F.
  • Divide the dough equally into 10 parts and then make balls out of it. Place them on a greased baking tray and slightly flatten each ball with your palm.
Rajasthani Thali Baati %%
  • Bake for about 15 mins and then flip the baatis and bake them further. If needed drizzle with some ghee when baking. Bake until it is golden brown.
  • Take it out of the oven and smear with ghee. Traditionally these are dipped in pure ghee for about an hour and then eaten, but to watch the fat intake, we can just brush them with ghee. Keep it warm until ready to serve.
Rajasthani Thali Baati %%

Dal/Moong Dal – (Split green gram soup)

Rajasthani Thali Dal %%

Preparation time – 5 mins
Cooking time – 40 mins
Difficulty level - easy

Ingredients – (serves 4)

  • Split green gram dal/Yellow moong dal – ¾ cup (I used split green gram dal)
  • Cumin seeds – 1 tsp
  • Asafetida – ¼ tsp
  • Turmeric powder – ½ tsp
  • Green chilies – 2 (slit lengthwise)
  • Ginger garlic paste – 1 tsp
  • Red chili powder – ¼ tsp
  • Garam masala – ½ tsp
  • Salt – to taste
  • Oil+ghee – 1tbsp

Procedure –

  • Cook the split green gram dal (Moong dal) in pressure cooker or stove top until it soft and mushy.
Rajasthani Thali Dal %%
  • Heat oil/ghee and add the cumin seeds. Once the seeds sputter add the green chilies, rest of the masala powders and ginger garlic paste and sauté for 10 secs.
Rajasthani Thali Dal %%
  • Now add the cooked dal and adjust the thickness of the dal. If needed add water to bring it to the right consistency. Let it boil and then simmer for 10 minutes.
Rajasthani Thali Dal %%
  • Serve hot with baatis!
Rajasthani Thali Dal %%

Panchmel Subzi –( A dry curry made with five different vegetables)

Panchmel subzi is commonly used to denote the usage of five different vegetables to make this delicious dry subzi. The vegetables used in this curry are gawar beans /cluster beans (kothavaranga), Chawali/long beans, French beans, bell pepper and cucumber. I was very excited to make this curry since I had all the vegetables need to make this in my backyard. The only one vegetable that I had to but was the gawar beans. I was surprised at how tasty this dish was and it used very little spices. It paired very well with the rotis.
Rajasthani Thali Panchmel SubziJPG %%
Preparation time - 10 mins
Cooking time - 30 mins
Difficulty level - easy

Ingredients - (serves 4)

  • Gawar beans/cluster beans – ¾ cup (chopped)
  • Long beans – ¾ cup (chopped)
  • French beans – ¾ cup (chopped)
  • Cucumber – ¾ cup (chopped)
  • Bell pepper – ¾ cup (chopped)
  • Tomato – 1 large (chopped)
  • Cumin seeds – 1 tsp
  • Mustard seeds – 1 tsp
  • Chili powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Dhania powder/coriander powder – 2 tsp
  • Oil – 2 tbsp
  • Salt – to taste

Procedure –

  • Heat oil in a pan and then add the cumin seeds. Once the seeds crackle, add all the chopped vegetables (except the tomatoes) and let it cook until half way done.
Rajasthani Thali Panchmel SubziJPG %%
  • Now add the tomatoes and all the dry masala powders along with salt and cook until the vegetables are almost done. Do not add any water since the vegetables lets out water when cooking.
Rajasthani Thali Panchmel SubziJPG %%
  • Don’t cook the vegetables until mushy. The curry traditionally is left with a little crunch on them. Serve with rotis!
Rajasthani Thali Panchmel SubziJPG %%

Gatte Ki Kadhi

Gatta is gram flour (besan) dumplings that are made by adding spices to the gram flour and then the mixture is steamed or boiled and then added to the kadhi. Kadhi is yogurt based gravy that goes very well with rice as well as roti’s or parathas. This is somewhat similar to Urundai Moar Kuzhambu that we make in South India. This recipe would be a perfect one if you are looking to make a side dish and do not have any vegetables in hand.
Rajasthani Thali gatte ki kadhi %%

Preparation time – 15 mins
Cooking time – 30 mins
Difficulty level – easy

Ingredients – (serves 4)

For the Gatta (dumplings)

  • Gram flour/kadalai maavu/besan – ¾ cup
  • Chili powder – 1 tsp
  • Carom seeds/Ajwain – ½ tsp
  • Yogurt – 1 tbsp
  • Oil – 1 tbsp
  • Salt- to taste

For the kadhi

  • Yogurt – 2 cups (whisked)
  • Gram flour/kadalai maavu/besan – 1 tbsp
  • Curry leave – few
  • Cumin seeds – 1 tsp
  • Mustard seeds – ½ tsp
  • Asafetida – ¼ tsp
  • Turmeric powder – ½ tsp
  • Chili powder – 1 tsp
  • Ghee/oil – 1 tbsp
  • Salt – to taste
  • Cilantro - garnish

Procedure –

To make the gattas –

  • Mix all the ingredients mentioned above for gattas and make firm dough adding very little water if needed.
Rajasthani Thali gatte ki kadhi %%
Rajasthani Thali gatte ki kadhi %%
  • Divide the mixture into 8 and make small cylindrical shape (the size of your finger).
Rajasthani Thali gatte ki kadhi %%
  • Boil water in a large pan and once the water boils, add these dumplings into water and cook for about 10 mins.
Rajasthani Thali gatte ki kadhi %%
  • Remove with slotted spoon and cut into bite size pieces. Keep aside until ready to assemble.
Rajasthani Thali gatte ki kadhi %%

To make the kadhi –

  • Combine the yogurt, besan, curry leaves and ½ cup water and whisk well until no lump remains.
Rajasthani Thali gatte ki kadhi %%
  • Heat oil in a pan and add the cumin seeds, mustard seeds and asafetida.
  • Once the seeds crackle add the turmeric powder, chili powder and fry for a minute.
Rajasthani Thali gatte ki kadhi %%
  • Now add the whisked yogurt mixture, 1 cup water and salt. Bring it to a boil while stirring constantly to avoid the yogurt from splitting.
Rajasthani Thali gatte ki kadhi %%

To assemble –

  • Once the kadhi boils, add the steamed gattas to it and bring it to boil. Simmer for about 10 minutes until the kadhi thickens. Serve with rice!
Rajasthani Thali gatte ki kadhi %%

Dhana Moong Wadi (A curry made with dried lentil nuggets)

This is a delicious and quick subzi that can be made with the moong nuggets that can be found in the stores. The nuggets can also be made during summer and stored for the year to make this curry. I was not sure if I would be able to find this in our local Indian stores, but luckily they had it and that made my job a bit easier.
Rajasthani Thali Dhana wadi %%
Preparation time- none
Cooking time – 30 mins
Difficulty level – easy

Ingredients – (serves 4)

  • Moong wadi or mangodi – 1 cup
  • Turmeric powder – ½ tsp
  • Red chili powder – 1 tsp
  • Dhania jeera powder – 1 tsp
  • Cumin seeds – 1 tsp
  • Salt – to taste
  • Oil – 3 tbsp
  • Cilantro – to garnish

Procedure –

  • In a pan heat about 2 tablespoon of oil and fry the moong wadis until they are golden brown. Drain and keep aside.
Rajasthani Thali Dhana wadi %%
Rajasthani Thali Dhana wadi %%
  • In the same pan, add the remaining one tablespoon of oil. Fry the cumin seeds and then add all the dry spice powders and fry for a minute.
Rajasthani Thali Dhana wadi %%
  • Now add about 1 cup of water and mix well.
Rajasthani Thali Dhana wadi %%
  • To this add the fried wadis and let it cook covered on low heat until completely cooked. The wadis would be soft and mushy when done. When they are cooking keep checking to see if it needs more water. I did need to add more water as it was cooking.
Rajasthani Thali Dhana wadi %%
  • Garnish with cilantro and serve with any roti or rice.
Rajasthani Thali Dhana wadi %%

Bajiri ki roti (Indian bread made with millet)

This is bread made with millet flour. This bread is very high in nutritional value and keeps your very filled for a long time. This roti gave me a hard time. I had quite a bit of difficulty rolling the roti. Then I added about ¼ cup of wheat flour to the millet flour and kneaded it and then I was able to roll them. Also I rolled the roti’s on a well floured plastic sheet and then transferred it to my palm and then to the hot tawa to cook.
Rajasthani Thali Bajiri ki Roti %%
Preparation time – 30 mins
Cooking time – 30 mins
Difficulty level – easy

Ingredients – (makes 10 medium parathas)

  • Bajiri aata (millet flour) – 2 cups
  • Wheat flour – ¼ cup
  • Salt – 1 tsp
  • Water – to knead
  • Ghee – to make the parathas

Procedure –

  • Mix all the flours and salt in a bowl and add little water at a time to make stiff dough. Keep the dough aside for about 20 mins to rest.
Rajasthani Thali Bajiri ki Roti %%
  • Now divide the dough into 10 equal parts and then roll it out on top of a well floured plastic sheet.
Rajasthani Thali Bajiri ki Roti %%
  • Transfer the rolled dough into your palm and then put it in a hot tawa.
  • Let it cook on one side and then flip it to the other side. Smear both the sides with ghee and cook on the other side too.
Rajasthani Thali Bajiri ki Roti %%
  • Serve hot with some curry! This roti needs to be eaten when piping hot; otherwise it could become hard and chewy.

Makki Ki Roti (bread made with corn flour)

Preparation time – 20 mins
Cooking time – 20 mins
Difficulty level – easy

Ingredients – (makes around 10 medium parathas)

  • Corn/maize flour – 1 cup
  • Salt – to taste
  • Ghee – to spread over the roti’s

Procedure –

  • Combine the corn flour and salt and add water to it slowly to make soft dough. It does take a while to form dough, so knead it patiently adding water little by little.
  • Cover the dough and let it rest for 20 mins.
  • Divide the dough into small balls and flatten each piece of dough over aluminum foil. It also helped to lay a piece of plastic over the dough when flattening it.
Rajasthani Thali Makki ki Roti %%
Rajasthani Thali Makki ki Roti %%
  • Then invert the flattened dough on a hot tawa and let it cook for about a minute. Gently peel the aluminum foil back and then cook the rotis on both sides applying little ghee.
  • Keep warm until ready to serve.
Rajasthani Thali Makki ki Roti %%

Matta/boondhi Chaas (Boondhi raita)Rajasthani Thali Boondi Chaas %%

Preparation time – 5 mins
Cooking time – none
Difficulty level – easy

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Ingredients – serves 4

  • Yogurt – 1 cup
  • Water – 1 cup
  • Boondhi - ½ cup
  • Cumin powder – ½ tsp
  • Red chili powder – ¼ tsp
  • Salt – to taste

Procedure –

  • Whisk together all the ingredients except boondhi to a smooth mixture.
  • Add the boondhi to the yogurt mixture.
Rajasthani Thali Boondi Chaas %%
  • Keep it chilled until ready to serve.

Kesar malai lassi – (A sweetened yogurt based drink)

Manjula had made this drink with milk, but I used yogurt to make it. This was the first time I used whipping cream in my lassi and it gave a very rich flavor.

Rajasthani Thali Kesar Malai Lassi %%

Preparation time – 5 mins
Cooking time – none
Difficulty level –easy

Ingredients – (serves 4)

  • Thick Yogurt – 1 cup
  • Water – ½ cup
  • Whipping cream – ½ cup
  • Sugar – 4 tablespoon (or to taste)
  • Saffron strands – few (soaked in 1 tablespoon of warm milk)
  • Salt – a pinch

Procedure –

  • Use a blender or a hand blender to mix all the ingredients to a smooth and frothy mixture.
Rajasthani Thali Kesar Malai Lassi %%
  • Pour in a glass or matka (clay pot) and serve chilled.
Rajasthani Thali Kesar Malai Lassi %%
Rajasthani Thali %%
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Reader Interactions

Comments

  1. Priya says

    March 17, 2022 at 4:39 pm

    Sandhya I am planning to make this when you say cucumber for the Panchmel sabszi which one is it ?

    Reply
    • Sandhya Ramakrishnan says

      March 17, 2022 at 10:49 pm

      Hi Priya, use the regular cucumber that you use for salad. Let me know when you make it 🙂

      Reply
  2. Rashida says

    April 19, 2020 at 8:14 pm

    Thanks for sharing each and every step I learnt a lot I like the bati the best bec it was done in oven All the various bread with those great tips no one can go wrong I remember when mums made it they didn’t use any foil or plastic to roll the bread but I find it a very valuable tip bec I have tried n not been successful I’m going to do it your way all the veg preparation with great tips thanks so much for sharing
    I’m getting ready to make your lemon pickle I lost your site n didn’t write the recipes down
    Good luck dear

    Reply
  3. Gujarati Zaika says

    August 13, 2013 at 3:24 pm

    Super delicious thali ... send your recipe to my Ongoing Event:Cooking With Love - Sister Ongoing event-
    1st Anniversary winner's choice giveaway

    Reply
  4. thelady8home says

    August 13, 2013 at 11:19 am

    Scrumptious thali indeed.....looks incredible! Very well done, the presentation rocks!

    Reply
  5. Veena Theagarajan says

    August 02, 2013 at 1:40 pm

    wow! super effort .....incredible thali

    Reply
  6. divya says

    August 01, 2013 at 11:05 pm

    wow ,looks incredible.

    Reply
  7. Divya Pramil says

    August 01, 2013 at 12:57 pm

    Wow what an effort you have really prepared a lovely spread 🙂 Yummilicious!! Well done on the challenge 🙂 Hats off 🙂

    Reply
  8. DivyaGCP says

    July 31, 2013 at 10:19 pm

    You have put in a lot of effort, Sandhya! Thali looks fabulous..
    Very well explained too..

    Reply
  9. Bhavani says

    July 31, 2013 at 10:07 pm

    Super Sandhya ! Am going to try them out !

    Reply
  10. Gayathri Ramanan says

    July 31, 2013 at 3:55 pm

    lot of hard work..but wonderful Rajasthan Thali..beautifully explained..dishes looks super delicious and tempting...

    Reply
  11. Priya Suresh says

    July 31, 2013 at 5:05 pm

    Splendid, and extremely beautifully done..Wat a tremendous spread Sandhya, well done.

    Reply
  12. vaishali sabnani says

    July 31, 2013 at 10:44 am

    wow..what a spread totally loving it!!love everything in this thaali..one can see all the effort put in..kudos:)

    Reply
  13. Ramya Krishnamurthy says

    July 31, 2013 at 10:25 am

    akka kalakitinga.super akka and am having no words to say.lovely akka and am a big fan of you now

    Reply
  14. RaaaZzzfoodlove says

    July 31, 2013 at 8:44 am

    wow, such an elaborate preparation, luks lovely....
    https://raaazzzfoodlove.blogspot.in/

    Reply
  15. sangeetha pn says

    July 31, 2013 at 6:01 am

    OMG.. Such a splendid platter.. 🙂 Well explained 🙂 Tempting clicks too

    Reply
  16. Akila says

    July 31, 2013 at 5:25 am

    Oh My God... I missed this month challenge as I nvr find time to prepare all these at the same time... Will try one by one when time permits...

    Reply
  17. Amila Wickramarachchi says

    July 31, 2013 at 4:47 am

    wow!lot of delicious food!

    Reply
  18. Sona S says

    July 31, 2013 at 4:25 am

    Delicious and mouthwatering thali.

    Reply
  19. Shama Nagarajan says

    July 31, 2013 at 3:28 am

    awesome...grt !!!

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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