Healthy Kadhi Gatte
A simple, vegetarian Rajasthani-style kadhi with protein-rich gram-flour dumplings simmered in a tangy yogurt curry — nutritious, easy and perfect for a comforting meal with rice or roti.
Ingredients
Equipment
Method
- In a bowl, mix besan, turmeric, red chilli powder, salt and oil. Add a little water and knead to form a firm but pliable dough. If dough sticks, lightly oil your hands.
- Divide the dough into 3-4 portions and roll each into a long cylindrical log (about finger-thick).
- Bring a pot of water to boil. Gently drop the logs into boiling water. Cook for 8–10 minutes or until they rise to the surface and are cooked through. Drain and cut into 1–1.5 inch pieces. Set aside.
- In a bowl whisk yogurt with 2 cups water, turmeric, red chilli powder and salt to make a smooth mixture. Ensure there are no lumps.
- Heat oil in a saucepan. Add cumin seeds and asafoetida. Let them crackle for a few seconds.
- Pour the yogurt-water mixture into the pan and stir continuously. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes.
- Add the cut gram-flour dumplings (gatte) into the simmering kadhi. Let them cook together for 5 more minutes so gatte absorb flavour.
- Garnish with fresh coriander leaves. Stir gently and serve hot with steamed rice or roti.
Notes
To ensure a smooth kadhi, whisk yogurt well before adding and cook on low heat to avoid curdling. Use low-fat yogurt for lighter version. Serve hot for best taste. Leftover kadhi thickens on standing; add little hot water while reheating if needed.