Ingredients:
For ghatta:
1 cup gram flour (besan)
1 tsp. red chilli powder
2 pinches asafoetida 2 tsp.
For ghatta:
1 cup gram flour (besan)
1 tsp. red chilli powder
2 pinches asafoetida 2 tsp.
oil salt to taste
some warm water
2 cups water
For gravy:
1 cup sour curds
1 tbsp. ghee or oil
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/2 tsp. turmeric powder
salt to taste
1/2 tsp. each cumin & mustard seeds
1 stalk curry leaves
1 cup water
1/2 tbsp. coriander leaves chopped fine
Method:
For ghatta:
Take flour in a plate, Sprinkle masalas over it.
Add oil and mix well
some warm water
2 cups water
For gravy:
1 cup sour curds
1 tbsp. ghee or oil
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/2 tsp. turmeric powder
salt to taste
1/2 tsp. each cumin & mustard seeds
1 stalk curry leaves
1 cup water
1/2 tbsp. coriander leaves chopped fine
Method:
For ghatta:
Take flour in a plate, Sprinkle masalas over it.
Add oil and mix well
Sprinkle a tsp of water at a time, mix well.
Keep fairly stiff and knead till smooth.
Break off a small lump, press in a cylindrical shape.
Roll on a plate or flat surface to make a thin long cylinder.
Repeat for all dough.
Place water to boil,
Keep fairly stiff and knead till smooth.
Break off a small lump, press in a cylindrical shape.
Roll on a plate or flat surface to make a thin long cylinder.
Repeat for all dough.
Place water to boil,
When bubbling, gently immerse the ghattas, and allow to boil.
Cover with a plate-like lid, pour some water on the lid.
Allow to simmer for 25-30 minutes, stirring once or twice in between.
Add more water if required.
Remove from heat, with a perforated spoon dish out the ghattas.
Keep aside the water, slice cooled ghattas into 1/4" pieces.
For gravy:
Make a paste of masalas in 1/2 cup water.
Heat oil, add seeds and curry leaves. Allow to splutter.
Add masala paste and stir for 2-3 minutes.
Add curds and stir continuously till boil resumes and whitenss of curds is gone.
Add remaining water, water drained from boiled ghattas and bring back to boil.
When boiling, add ghattas and simmer on low for 5-7 minutes or till gravy is a little thick.
Transfer to serving bowl and garnish with chopped coriander.
Serve hot with phulka or paratha (refer rotis, naans, etc.)
Making time: Boiling: 30 minutes
Rest: 15 minutes
Makes: 3 to 4 servings
Shelflife: 2 days refrigerated
Cover with a plate-like lid, pour some water on the lid.
Allow to simmer for 25-30 minutes, stirring once or twice in between.
Add more water if required.
Remove from heat, with a perforated spoon dish out the ghattas.
Keep aside the water, slice cooled ghattas into 1/4" pieces.
For gravy:
Make a paste of masalas in 1/2 cup water.
Heat oil, add seeds and curry leaves. Allow to splutter.
Add masala paste and stir for 2-3 minutes.
Add curds and stir continuously till boil resumes and whitenss of curds is gone.
Add remaining water, water drained from boiled ghattas and bring back to boil.
When boiling, add ghattas and simmer on low for 5-7 minutes or till gravy is a little thick.
Transfer to serving bowl and garnish with chopped coriander.
Serve hot with phulka or paratha (refer rotis, naans, etc.)
Making time: Boiling: 30 minutes
Rest: 15 minutes
Makes: 3 to 4 servings
Shelflife: 2 days refrigerated