Anshie from Spice roots invited me to the “Know your Flours event” http://www.spiceroots.com/2012/10/know-your-flours-besan/ She is hosting this event with another blogger Jagruti who blogs on http://www.jagrutidhanecha.com/p/know-your-series-hosts-lineup-and-round.html . I was really excited to take part in this as it was the first event that a Blogger had invited me to and I really wanted to make the effort for Anshie as a thank you for making me feel a part of the huge food blogging community.
Besan or Gram flour is one of the most versatile flours and one of the most common flours found in the Indian kitchen. It can be used to make sweets, kadhis, snacks and even breakfast. Can there be any more reasons for me to make something with this amazing flour? After thinking about what to make I zeroed on “Gatte ki Kadhi”. My sister in law is from Rajasthan which is famous for its rich and earthy food and this kadhi is a specialty from the region and my sister in law who is an excellent cook herself makes a very tasty version of it.
Gatta is basically boiled Gram flour Dumplings cooked in tangy yogurt gravy. There are other ways to make it as well. But this one is my favorite One would think that as the dumplings are made with Gram flour they would be really heavy to digest but the recipe calls for Carom seeds (Ajwain) which makes it easy to digest. There are a lot of ingredients that go into making this kadhi but it is very easy to make and tastes heavenly. The key is to ensure all your ingredients are ready before you to start to cook so the kadhi is ready in minutes.
Here is the recipe (Preparation time 40 minutes, serves 4 people)
1 Cup Besan (Gramflour )
1 tsp Chili powder
1 tsp Carom Seeds
1 tsp Fennel Seeds
1 Tbsp Yogurt (Curd)
2 Tbsp Vegetable Oil
Salt to taste
Add all the ingredients for the Gatta together and knead them well into a soft dough like consistency.
If you feel that the dough is too sticky you can add more Flour and oil so it is easy to roll. Roll the dough into cylindrical shapes and add it in boiling water letting it cook for 7 – 10 minutes. This is a bit like making Gnocchi. Once the Gatta is cooked it will start to Float on the top give it 3 -4 minutes even after that so it is cooked well. Drain the water and cut the rolls in small pieces and keep it aside till you get the kadhi ready.
1 tbsp Besan
2 Cups Yoghurt (curd)
4 to 6 curry leaves
1 tsp Jeera
1/2 tsp Mustard Seeds
1/4 tsp Asafoetida
½ tsp Fennel seeds
2 Bay leaves
1 Cinnamon Stick
½ tsp Turmeric Powder
2 tsp Red Chili Powder
2 tsp Coriander Powder
Salt to taste
2 tsp Oil or Ghee
Handful of Sultanas (Optional)
Add the Curd, Besan and Curry leaves in a bowl together. Add 1 cup water and mix gently to ensure that there are no lumps in the mixture. Keep it aside.
Heat oil in a pan and add the Cinnamon stick, Cumin, Mustard, Fennel seeds, Cloves, Cardamoms, Bay leaves and Asafoetida.
Once the seeds start to crackle add all the dry masalas – Turmeric, Chilli and Coriander powder and sauté on low flame for a minute ensuring the masalas don’t burn.
Add the Curd mixture to the masalas on a slow flame ensuring the hot mixture doesn’t splatter everywhere.
Let the kadhi come to a boil and add the Gattas and the Sultanas (optional) to the kadhi and let them cook in the kadhi for atleast 10 minutes.
Add some freshly chopped Coriander and serve the Kadhi with some hot Rice or Rotis.