Gatte ki kadhi

Gram flour dumplings in lentil and curd gravy

Ingredients

For Gatte

  • 3/4 cup Besan
  • 1/8 teaspoon Carom Seeds
  • 1 teaspoon Red Chilly Powder
  • 1 tablespoon Curd
  • 2 tablespoons Oil
  • Salt to taste

For Kadhi

  • 2 cups Curd
  • 1 tablespoon Besan
  • 2 tablespoons Ghee
  • 1 teaspoon Cumin Seeds
  • 1/2 teaspoon Mustard Seeds
  • 1/4 teaspoon Asafoetida/ Hing
  • 1/4 teaspoon Turmeric Powder
  • 1 Curry Leaves, sprig
  • 1 teaspoon Chilly Powder
  • 2 tablespoons Coriander Leaves
  • Salt-to taste

Instructions

  1. Knead besan with carom seeds, salt, curd, red chilli powder and oil into stiff dough for gatta.
  2. Make cylindrical rolls of 1-2 cm diameter. Steam them. Allow to cool and cut in inch long pieces. Keep aside.
  3. Whisk curd with 1/2 cup water and besan.
  4. Heat ghee. Splutter cumin, mustard, hing and curry leaves. Add turmeric and chilli powder.
  5. Add curd mixture and bring to boil. Adjust taste with salt and consistency with water. Keep stirring.
  6. Add gate, coriander leaves and simmer for 3-4 minutes.
  7. Serve Gatte ki kadhi along with rice.
Source/Adopted from: Gayathri Kumar

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