Gatte ki Swadisht Kadhi

by sumagandlur

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Gatte ki kadhi. . . "gatte" are gram flour dumplings that are spiced up with dry masalas and then steamed and cut into small bite sized pieces. They are used to make a wide variety of dishes like subji, pulao etc. This dish is made using a yoghurt based gravy and dry masalas to create a mouth-watering recipe that will complement both rice and parathas. Another version of the gatte ki kadhi is made using an onion and tomato based gravy is usually prepared in the winter when vegetables are easily available.

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Gatte ki Swadisht Kadhi recipe - How to make Gatte ki Swadisht Kadhi

Tags

Rajasthani Kadhi, Dal

Preparation Time: 25 mins Cooking Time: 20 mins Total Time: 45 mins 4Makes 4 servings
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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 curds (dahi)
2 tbsp oil
salt to taste

For The Kadhi
2 cups curds (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 bayleaf (tejpatta)
1 clove (laung / lavang)
1 stick 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 and knead into a firm dough using 1 to 2 tbsp of water.
Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.
Boil enough water in a deep pan, add the gattas and cook for 7 to 8 minutes. Drain and 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 whisk well so that no lumps remain.
Heat the oil in a pan and 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.

How to proceed