Rajasthani Gatte Ki Kadi

When we bought the microwave oven for my mother, I borrowed the cook book that came with the oven. I have tried few recipes from the book. Now, my sister wants to use the book and it is only fair I send the book to her! Thus, before parting with the book, I decided to try a few other dishes.
I have never had this kadi even in restaurants or elsewhere that I could have tasted Rajasthani food. So this was a choice dish to try and journalise.
I have tried the stove top also and found that stove top cooking can be done in a jiffy. I shall write out both stove top and microwave modes of cooking this kadi in this post. You may choose to make it as desired.

Recipe adapted from LG microwave oven cookbook Tastes of India by Mrs. Geeta Narang.

Ingredients:
(for gattas)
3/4 cup gram flour
2 tablespoon oil
1 teaspoon red chilli powder
1/4 teaspoon black pepper powder
1/4 teaspoon oregano seeds
1/4 teaspoon fennel seeds
1/2 cup yoghurt
Salt to taste

(for kadi):
2 cups sour yoghurt whisked
1 tablespoon gram flour
Few curry leaves
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1 pinch of asafoetida
1/4 teaspoon turmeric powder
1 teaspoon red chilli powder
2-3 dry red chillis
1 teaspoon oil
Salt to taste
Fresh coriander leaves for garnish

Microwave method:
Serves 4 people; Preparation time: less than 5 minutes; Cooking time: under 20 minutes

Mix all the ingredients for gattas and knead to firm dough adding little water if required.
Divide this dough into 6-8 equal portions and roll each portion to a 4" long cylindrical roll. You may need to grease your palms with some oil while preparing these.
Take two cups of water in a microwave safe bowl. Drop the prepared rolls in the water.
Place this in the microwave and steam at 100% power for 6 minutes.
Drain the excess water and cut the steamed gattas in smaller pieces. Keep aside.
While the gattas are being steamed, beat the yoghurt, gram flour, salt, turmeric powder, red chilli powder and asafoetida together.
In a microwave safe bowl, heat the oil on 100% power for 1 minute. Add the mustard seeds, cumin seeds, fennel seeds and red chillis. Heat these on 100% power for 2 minutes.
Pour the whisked yoghurt mix in and stir well.
Cook this on 100% power, without lid on for 5 minutes.
Drop the steamed gattas in the above. Place a lid and cook on 80% power for 3 minutes.
Garnish with fresh coriander leaves and serve hot with rice.



Stove top:
Knead the dough for the gattas. Grease your palms well and the steaming flat dish with little oil.
Roll the dough in long cylindrical shapes and steam in a steamer for 7 minutes.
Note that if any protein tends to become tough if over cooked. Hence, steam just until the gattas are cooked.
Allow them to cool and cut them in small pieces.
Meanwhile, beat the yoghurt and gram flour well. add 1/4 cup of water to this.
Add to the youghurt mix, salt, asafoetida, turmeric powder and red chilli powder.
Heat oil in a pan and add the mustard, cumin and fennel seeds. Allow the mustards to splutter.
Add the dry red chillis and saute for a minute.
Pour the yoghurt mix in the pan. Bring the mixture to a boil and simmer for a few minutes until the raw taste of the gram flour subsides.
Add the steamed gatta pieces. Cook for a further 5 minutes, adding little water if the kadi seems very thick. Cook until the gattas soak and absorb the flavours.
Remove from the stove and transfer to the serving bowl.
Garnish with coriander leaves.
Serve with hot rice!