Method

• 1. Mix baking powder in gram flour and now add yogurt, chilli powder, turmeric, salt and oil in a mixing bowl and make a soft dough, adding a little water if needed.
• 2. Divide the dough into four parts. Roll each one between your palms into a long, smooth log.
• 3. Bring three cups of water to a boil in a pot. Gently drop the gatta logs into the boiling water and cook four to five minutes, or until they begin to float up to the surface.
• 4. Remove the cooked logs from the water and let them cool.
• 5. Slice the logs into small pieces. Gatta is ready and set aside.

For Kadhi

• 1. Mix yogurt and gram flour into a smooth paste. Add turmeric, chilli powder, Kashmiri red chilli and coriander powder to this paste.
• 2. Pour the ghee into a saucepan over medium heat. Add coriander seeds, cumin seeds, mustard seeds and asafoetida and cook it for 30 seconds.
• 3. When seeds crack add the whole red chillies and bay leaf. Stir for a few seconds.
• 4. Pour in the yogurt- gram flour paste and stir for two minutes. Add three cups of water and stir until the gravy comes to a boil. Add salt to taste.
• 5. Add gatta to the kadhi. Cover and cook over low heat for 20 minutes. Turn off the heat.
• 6. Add coriander leaves and serve this hot.

• Recipe Type : Dal and Kadhi, Vegetarian