Gattas or “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 subzi, 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.
Combine all the ingredients in a deep bowl and knead into a stiff dough using 1½ tbsp of water.
Divide the mixture into 8 equal portions and shape each portion into a 200 mm. (8″) long thin cylindrical roll.
Cut the gattas into 10 to 12 equal pieces and keep aside.
Boil plenty of water in a deep non-stick pan and cook the gattas in boiling water 7 to 8 minutes. Drain and keep aside.
For the kadhi
Combine the curds, besan and ½ cup of water in a deep bowl and mix well using a whisk so that no lumps remain.
Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bayleaf, cardamom, clove and curry leaves and sauté on a medium flame for a few seconds.
When the seeds crackle, add the turmeric powder, chilli powder and coriander-cumin seeds powder and sauté on a medium flame for 30 seconds.
Add ½ cup of water, curds-besan mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
How to proceed
Just before serving, add the prepared gattas to the kadhi and cook on a medium flame for 2 minutes, while stirring occasionally.