Gatte ki kadhi Recipe (Rajasthania Gatte Ki Sabji)
Tarla Dalal
• Updated : Jan 12, 2026
Gatte ki Kadhi is a classic Rajasthani curry made with soft gram flour dumplings cooked in a tangy yogurt-based gravy. The gattes are prepared using besan, spices, and a little oil, then boiled and sliced. These are simmered in a smooth kadhi flavored with cumin seeds, asafoetida, and red chilli powder. The slow cooking allows the dumplings to absorb the rich flavors of the spiced yogurt gravy. Traditionally served hot with steamed rice or bajra roti, this dish is comforting, flavorful, and perfect for everyday meals or special occasions.
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gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | with 50 amazing images.
gatte ki kadhi recipe is a popular traditional Rajasthani sabzi. Learn how to make gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi |
Marwadi gatte ki sabji is a popular gravy based dish from the rich, rustic and super flavorful Rajasthani cuisine. Gatta or gatte are flavourful gram flour dumplings, steamed and are added to a curd based gravy. It makes for a delicious meal when paired with roti or chapati.
Making besan gatte for besan ki gatta kadhi is simple. This gatte ki kadhi does not use tomatoes. Instead the sourness is added with curd. Melt in mouth gattas in curd based gravy is just full of flavours in every bite. This recipe is a great option on the menu if you run out of fresh vegetables.
We love having this healthy Marwadi gatte ki sabji with bajra roti on the weekends which makes a perfect Rajasthani one dish meal. Have this gatte ki kadhi recipe either with bajra rotis, jowar rotis, puris or steamed rice.
Tips for gatte ki kadhi: 1. You will need to use both your hands to roll out the dough into a thin cylindrical roll. 2. Cook the gattas on medium heat for 7 to 8 minutes till they float on top. 3. Remember to keep stirring with a spatula while bringing to a boil or the kadhi will split. 4. Mix curd besan mixture well with a whisk so that no lumps remain. Ensure that no lumps remain or they will be there in the kadhi.
Enjoy gatte ki kadhi recipe | Marwadi gatte ki sabji | besan ki gatta kadhi | with step by step photos.
Gatte ki Kadhi Recipe recipe - How to make Gatte ki Kadhi Recipe
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
45 Mins
Makes
4 servings
Ingredients
For The Gattas
- 3/4 cup besan (Bengal gram flour)
- 1 tsp chilli powder
- 1 tsp fennel seeds (saunf)
- 1/8 tsp carom seeds (ajwain)
- 1 tbsp curd (dahi)
- 2 tbsp oil
- salt to taste
For The Kadhi
- 2 cups curd (dahi) , beaten
- 1 tbsp besan (Bengal gram flour)
- 4 to 6 curry leaves (kadi patta)
- 1 tsp cumin seeds (jeera)
- 1/2 tsp mustard seeds ( rai / sarson)
- 1/2 tsp fennel seeds (saunf)
- 1/4 tsp asafoetida (hing)
- 1 bay leaf (tejpatta)
- 1 clove (laung / lavang)
- 25 mm piece of cinnamon (dalchini)
- 1 cardamom (elaichi)
- 1/4 tsp turmeric powder (haldi)
- 2 tsp chilli powder
- 2 tsp coriander (dhania) powder
- 2 tbsp oil
- salt to taste
For The Garnish
- 2 tbsp chopped coriander (dhania)
Method
For the gattas
- 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 200 mm. (8") long thin cylindrical roll.
- Boil plenty of water in a pan and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside.
- Cut the gattas into 12 mm. (½") long pieces. Keep aside.
For the kadhi
- 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. Simmer for about 10 minutes and keep aside.
How to proceed
- Add the prepared gattas to the kadhi and bring to a boil.
- Serve the gatte ki kadhi hot, garnish with the coriander.
Gatte ki Kadhi Recipe recipe with step by step photos
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See below image of list of ingredients for gatte ki sabzi.
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To making gatte, in a bowl put 3/4 cup besan (Bengal gram flour).
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Add 1 tsp chilli powder.
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Add 1 tsp fennel seeds (saunf).
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Add 1/8 tsp carom seeds (ajwain).
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Add 1 tbsp curds (dahi).
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Add salt to taste. We added 1/4th tsp salt.
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Gradually add 1 to 2 tablespoons of water. Besan requires less water to make a firm dough.
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Mix well, add 2 tbsp coconut oil or oil. Use coconut oil for a healthier diet and avoid processed oil.
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Knead into a firm dough. This may take a little time to knead.
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Divide the mixture into 8 equal portions.
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Take a portion of the dough.
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Roll each portion into a 200 mm. (8") long thin cylindrical roll.
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You will need to use both your hands to roll out the dough into a thin cylindrical roll.
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Boil plenty of water in a pan.
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Put the gattas into the boiling water.
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Cook the gattas in boiling water for 7 to 8 minutes till they float on top.
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Cooked gatte ready to be used in the kadhi.
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Drain.
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Cut the gattas into 12 mm. (½") long pieces. Keep aside.
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In a bowl put 2 cups curds (dahi), beaten.
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Add 1 tbsp besan (Bengal gram flour).
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Add ½ cup of water.
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Add 4 to 6 curry leaves (kadi patta).
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Mix curd besan mixture well with a whisk so that no lumps remain. Ensure that no lumps remain or they will be there in the kadhi.
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Heat 2 tbsp coconut oil or oil in a pan. Use coconut oil for a healthier diet.
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Add 1 tsp cumin seeds (jeera).
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Add 1/2 tsp mustard seeds ( rai / sarson).
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Add 1/2 tsp fennel seeds (saunf).
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Add 1/4 tsp asafoetida (hing).
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Add 1 bayleaf (tejpatta).
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Add 1 clove (laung / lavang).
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Add 25 mm (1") piece of cinnamon (dalchini).
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Add 1 cardamom (elaichi).
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Add 1/4 tsp turmeric powder (haldi).
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Add 2 tsp chilli powder.
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Add 2 tsp coriander (dhania) powder.
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Sauté for a few seconds.
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Add the curd besan mixture.
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Add 1 cup of water.
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Add salt to taste. We added 1/2 tsp salt.
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Bring to a boil while stirring continuously, so that the kadhi does not split.
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Remember to keep stirring with a spatula while bringing to a boil or the kadhi will split. Simmer for about 10 minutes.
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Add the prepared gattas to the kadhi and bring to a boil.
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Garnish with the chopped coriander (dhania).
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Serve the gatte ki kadhi hot.
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1) What is Gatte ki Kadhi?
It’s a traditional Rajasthani curry made from gram flour (besan) dumplings (gatte) cooked in a tangy yogurt-based gravy (kadhi).
2) What are the main ingredients for the gatte?
Gram flour (besan), chili powder, fennel seeds, ajwain (carom seeds), curd, oil, and salt.
3) Do you need tomatoes in this recipe?
No this version uses curd for sourness instead of tomatoes.
4) How do you make the gatte soft?
Boil them in plenty of water on medium heat for 7–8 minutes until they float; this ensures they are cooked through and tender.
5) Why should I whisk the curd-besan mixture well?
To ensure no lumps go into the kadhi lumps can spoil the texture of the gravy.
6) What spices go into the kadhi tempering?
Cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, cloves, cinnamon, cardamom, turmeric, chili powder, and coriander powder.
7) How do you prevent the kadhi from splitting?
Keep stirring continuously while bringing the kadhi to a boil so the curd doesn’t separate.
8) Can I serve this with rice?
Yes! It goes well with steamed rice, bajra roti, jowar roti, puris, or chapatis.
9) How long does it take to make this dish?
Total time is about 45 minutes 20 min prep and 25 min cooking.
10) Is this recipe suitable for vegetarians?
Yes it’s vegetarian and can be part of a wholesome meal.
If you liked this Gatte ki kadhi Recipe then also check out other recipes like:
1. Perfect the Gatte Texture
Make sure the gatte (gram flour dumplings) are soft yet firm enough to hold their shape not hard and dry, and not mushy. They should break easily with gentle bite, like soft but firm cucumber texture.
2. Roll Even-Sized Gattas
When shaping the dough into cylindrical rolls, use both hands and try to make all cylinders the same size. This helps ensure even cooking when you boil them.
3. Boil Gattas Properly
Cook the gattas in boiling water on medium heat until they float on top (about 7–8 min). Floating is a good sign they are cooked through.
4. Avoid Lumps in Kadhi
Before adding to the pan, whisk the curd–gram flour mixture thoroughly with water so that there are no lumps. Lumps can spoil the smooth texture of the kadhi.
5. Stir Continuously
When you add the curd mixture to the tempering, keep stirring continuously while bringing to a boil. This prevents the kadhi from splitting (separating).
6. Use Fresh, Well-Beaten Curd
Always use fresh, well-beaten curd. Too sour or clumpy curd can affect both taste and texture of the kadhi. (This is a general best practice in yogurt-based curries.)
7. Season the Tempering Well
Don’t skimp on tempering spices like cumin, mustard and fennel seeds these add that authentic Rajasthani flavor. You can also add a pinch of hing (asafoetida) to boost aroma.
8. Pair with Traditional Breads
Serve the gatte ki kadhi with bajra or jowar rotis, or steamed rice these help balance the tanginess and make it a complete, satisfying meal.
Nutrient values (Abbrv)per plate
| Energy | 313 Calories |
| Protein | 8.8 g |
| Carbohydrates | 17.6 g |
| Fiber | 3.2 g |
| Fat | 22.9 g |
| Cholesterol | 17 mg |
| Sodium | 35 mg |
Click here to view Calories for Gatte ki Kadhi Recipe
The Nutrient info is complete
Foodie #614072
March 10, 2022, 11:36 a.m.
i like all the recipies. But please add a measurement like international cooks. When is 1tbsp it can be australian 20 ml spoon or amercian 15 ml or british 18ml. Also when you say a cup please mention 250 ml cup or 220 ml cup. This is necessary for new cooks. Also , for e.g. if I add some extra ml of baking powder for a cake it goes haywire. Hence requesting you to standardize the measurements
Tarla Dalal
March 10, 2022, 11:36 a.m.
Thank you for your suggestion.. We have changed all our recipes to cups and table spoon and tea spoon as it is easier for the customers..However you can use any cups size.. If you require any more assistance we will be happy to help !!
jyoti
Jan. 25, 2021, 7:16 p.m.
this site has reduced to mine all troubleness
Tarla Dalal
Jan. 25, 2021, 7:16 p.m.
Thanks Jyoti. We would love to hear from you again.
priyanka sharma
Jan. 4, 2021, 1:56 a.m.
hi mam..! loved your site..! I made this recipe and the taste is too good.. really loved it but by mistake I have added more water so can you please tell me how to make the kadhi a bit thick..??
Tarla Dalal
Jan. 4, 2021, 1:56 a.m.
Hi Priyanka, Mix little besan with room temperature water and add it to kadhi & stir it continuously or else it might curdle.
Mariam Memon
March 26, 2018, 11:52 a.m.
I have made the kadhi I have followed your delicious recipe but I have added different twists as my mother-in-law who was from India used to do. I add some fresh spinach a few minutes before kadhi is ready I have also made the kadhi with about 8 okras/bhindis too by slicing them in two and just putting to the khadi 10 minutes before end of cooking We eat the kadhi with kidgeree which is red lentils/masoor daal and rice cooked together as is traditional in my in-laws household Sometimes a chutney made of coriander lemon mint garlic chillies salt Thank you
Tarla Dalal
March 26, 2018, 11:52 a.m.
Thanks so much for trying our recipe and sharing your feedback, it means a lot to us.
Ritika
Aug. 27, 2016, 3:59 p.m.
Tarla Dalal
Aug. 27, 2016, 3:59 p.m.
Thanks Ritika. Please continue to review recipes which you have made and loved from tarladalal.com
Foodie #589757
Aug. 22, 2016, 11:10 a.m.
Tarla Dalal
Aug. 22, 2016, 11:10 a.m.
We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
smita
April 13, 2016, 7:26 p.m.
I have made Gatta Curry it was awesome but I wanted to make Gatta sabzi
Tarla Dalal
April 13, 2016, 7:26 p.m.
Hi Smita, To make it a subzi add less water and curds and make it thicker.
Foodie #651244
Feb. 3, 2016, 3:18 p.m.
Love this recipe...I once tried it at home...but forgot to add asafoetida in it..so didnot get that perfect taste..thanc to d app, now will make it again...
Neil Goenka
Sept. 19, 2015, 12:01 p.m.
I Love this Recipe Tarla ji I just made it, i love it especially the kadhi!!!! Thank you so much for this lovely recipe
Ashwin
July 4, 2015, 4:54 p.m.
mam mene yeh recipe try ki bt gatte hard ho gye so pls btaiye q aesa hua?
Tarla Dalal
July 4, 2015, 4:54 p.m.
Hi Ashwin, if you over cook the ghatte they will turn hard and also put oil as mentioned do not reduce it.
Sunita Singh
Jan. 10, 2013, 11:35 a.m.
Awsome taste
Tarla Dalal
Jan. 10, 2013, 11:35 a.m.
Hi Sunita, Thank you so much for your kind words. Do keep trying more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Teresa Dudhwewala
July 29, 2011, 2:57 a.m.
Thanks for sharing the recipe
Tarla Dalal
July 29, 2011, 2:57 a.m.
Hi Teresa, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
avantika rajouria
Jan. 3, 2011, 5:45 p.m.
this dish was awesom i love it
Tarla Dalal
Jan. 3, 2011, 5:45 p.m.
Hi Avantika , we are delighted you loved the Gatte ki Subzi recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Maheema Misra
Oct. 12, 2010, 3:21 p.m.
Well tarla Maam I have tried around 10 recepies and all of them have come out so so well. The serving filter is another star add on! All the recepies are great. No compliances at all . Perfect taste. This was my pick for today?
Tarla Dalal
Oct. 12, 2010, 3:21 p.m.
Hi Maheema, We are very happy to know you enjoyed the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
