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A favorite and popular Rajasthani dish is the gata karhi. The gram flour or besan dumplings(gatta) are steamed and then cooked in Kadhi, which is basically a thick gravy of sour yogurt & chickpea flour simmered into a perfect consistency. Relish kadhi(gatte) with steamed rice and roasted papad.
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Gatta Karhi recipe - How to make Gatta Karhi
Preparation Time: Preparation Time : 20 mins. Cooking Time: Cooking Time : 25 mins. Total Time:
- Combine all the ingredients for the gattas. knead into a firm dough using 1 to 2 tablespoons of water.
- Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.
- Boil plenty of water in a pan and cook the gattas in boiling water 7 to 8 minutes. drain.
- Cut the gattas into 12 mm. (½") long pieces. keep aside.
- Combine the beaten curds, gram flour, ½ cup of water and curry leaves and mix well so that no lumps remain.
- Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, cinnamon and cardamom.
- When the seeds crackle, add the turmeric powder, chilli powder and coriander powder and sauté for a few seconds.
- Add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not split. keep aside.
- Add the prepared gattas to the kadhi and bring to a boil. garnish with the chopped coriander.
- Serve hot with rice or parathas.
This recipe was contributed by vishakha_p on 28 May 2002
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