Rajasthani Dahi Gatta

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Rajasthani Dahi Gatta


Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


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


  • 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.
  • Mix using your fingers to make a crumbly mixture. Add water little by little and make a soft dough.
  • 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.
  • Make the gravy Heat oil in a pan. When the oil is hot, add dry chilies.Fry for a few seconds.
  • Add green chilies fry. Whisk curd with coriander powder, turmeric powder, red chilli powder. Add the curd in the pan.
  • Fry for a minute till oil starts to come on the side. Keep mixing continuously.
  • Add the water that we got after boiling the gatte in the pan.
  • Add salt and lemon juice and gatte. Now add little more water if required.
  • Cook for 10-12 minutes. Garnish with fresh coriander.
  • Serve hot with parathe or Roti.