For the Gatta
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. (1/2") long pieces. Keep them aside.
For the Kadhi
Combine the beaten curds, gram flour, 1/2 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.
When the seeds crackle, add the turmeric powder, chilli powder and coriander powder, garam masala 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 them aside.
Add the prepared gattas to the kadhi and bring to a boil. Garnish with the chopped coriander.
Serve with Indian Breads specially bati, and Rice. |
