Unknown
Ingredients:
1 C Besan / Channa flour
1/2 C Water
1 C Sour Yogurt
1 tsp Coriander powder
3/4 tsp Red Chilli powder
1/4 tsp Turmeric Powder
1/2 tsp Fennel Seeds (Sauf)
few pinches of Asafoetida
3 tsp Oil Canola /Olive
Salt & Sugar to taste
A Pinch of Citric Acid if yogurt is not sour.
For tempering:
2 tsp oil / Ghee
1/4 tsp Cumin Seeds
Few slitted, Dried Red Chilli
few pinches of Asafoetida
Method:
1. Mix besan while adding fennel seeds, 1/2 tsp salt, 1/2 tsp red chilly pwd,1/2 tsp. coriander powder and oil.
2. Make a stiff dough. Make 5-6 thin and long strips from this dough rolling between your palms
3. Put these strips in boiling water and cook for 5-7 minutes. Cut these gattas into small pieces.
4. Whisk curd & water now add, some salt, remaining red chilly powder,coriander pwd, turmeric powder, & citric acid. Mix well & bring it to boil.
5. Once the kadhi is boiling, add these gatta pieces. For tempering, heat oil, add jeera, dried slitted-red chilli. Pour this on he kadhi ( yogurt & water mixture).
6. Cook it for 5-7 minutes while stirring continuously. Put to simmer & cook for another 5-7 minutes. Serve hot with Roti / Rice.
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