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Rajasthani Dahi Gatta

Rajasthani Dahi Gatta

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30


Serves 4

  • For gatte 2 cups Besan

  • 2 tbsp Oil

  • 1 tsp Salt

  • 1/2 tsp Red Chilli Powder

  • 1 tsp Saunf

  • 1 pinch Baking Soda optional

  • For the gravy 4 tbsp Oil

  • 3-4 Dry Red Chillies

  • 1 tsp Green Chilli Chopped

  • 1 and 1/2 cup Curd

  • 3 tsp Coriander Powder

  • 1 tsp Turmeric Powder

  • 2 tsp Kashmiri Red Chilli Powder

  • 1/8 tsp to taste Salt

  • 2 tsp Lemon Juice optional

  • 2 tbsp Fresh Coriander Chopped


  • 01

    Make Gatte Heat 4 cups of water in a pan and bring it to a boil. Sieve the besan. Mix besan, oil, salt, red chilli powder, saunf and baking soda in a bowl.

  • 02

    Mix using your fingers to make a crumbly mixture. Add water little by little and make a soft dough.

  • 03

    Make small cylinders from the dough. When the water comes to a boil, add the cylinders in the boiling water and cook for 12-15 minutes. Drain and let them cool for a few minutes. Reserve the water as well. Cut into small pieces once cooled. Keep aside.

  • 04

    Make the gravy Heat oil in a pan. When the oil is hot, add dry chilies.Fry for a few seconds.

  • 05

    Add green chilies fry. Whisk curd with coriander powder, turmeric powder, red chilli powder. Add the curd in the pan.

  • 06

    Fry for a minute till oil starts to come on the side. Keep mixing continuously.

  • 07

    Add the water that we got after boiling the gatte in the pan.

  • 08

    Add salt and lemon juice and gatte. Now add little more water if required.

  • 09

    Cook for 10-12 minutes. Garnish with fresh coriander.

  • 10

    Serve hot with parathe or Roti.



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