Skip to main content

Instant Gatte Kadhi: No Onion Recipe



gatte kadhi
If you love gatte, you have always tried these savory snacks with gram flour (besan). In continuation of my experimentation spree, I went ahead and tried gatte with a blend of besan, suji (semolina), and oats.

This no onion recipe post is inspired by Ritu Mendiratta's Dahi wale gatte.

I have used chana sattu (roasted bengal gram) in place of besan or chickpea flour. This is the yummiest ever gatte ki sabzi - do give it a try.




Ingredients for dahi gatte ki sabzi

For Gatte
1 cup- sattu
1 tsp- oil
coriander powder- 1tsp
1/2tsp- Red chilly powder
1tsp Curd
Salt, Ajwain (carom seeds), jeera (cumin seeds)
 Haldi - 1 pinch

For gravy 
Curd 1 cup
Water 1 cup + 2 cups
Haldi -1 pinch
Red chilly powder 1 tsp
Salt , coriander powder

For tadka
Dried Red chilly 1
curry leaves a few
Hing 1/2 tsp
1 tsp- ginger garlic paste
1 tsp-oil

Let's make gatte first:

Mix all the ingredients listed first under gatte.
If you need little water, add 1/2-1 tsp of water to make dough.
Roll into dough logs (cylindrical).
Take a  2 or 3-liter pressure cooker.
Add 2 cups water to it. Add salt and little oil.
Drop in rolled logs of gatte.
Pressure cook for 4 whistles.
Allow pressure to settle.
Take out the gatte logs and cut them into small pieces.
Keep this water for gravy.

Let's prepare gravy.
Add the gatte water and curd to a vessel.
Whisk all other ingredients listed under gravy.
Take a 3-liter pressure cooker.
Add oil.
Drop dry red chilly, garlic ginger paste, curry leaves, and hing.
Place gatte on top of this masala.
Add the remaining whisked ingredients along with salt and turmeric.
Pressure cook for 4 whistles.
Enjoy yummiest ever gatte ki sabzi.


Here's my previous attempt at gatte ki sabzi - with oats and chickpea flour.



Let's make this unique gatte recipe dipped in curd and whey.






Ingredients
4 tbsp - besan
3 tbsp - oats
3 tbsp - suji
1 tsp- ginger-chilly paste
1/2 tsp- jeera (cumin seeds)
1 tbsp- curd
Fresh coriander leaves
1 pinch turmeric
ajwain (carom seeds)
salt

Process
oats gatte kadhi


  1. Mix besan, oats, suji.
  2. Add ginger-chilly paste, jeera, coriander leaves, turmeric, salt, and curd.
  3. Mix well with hands.
  4. Add 1 tbsp of water to make dough. You may add little more water if required.
  5. Cut into two logs or more as desired.
  6. Take a pan and add 2 cups of water to it. Drop in 2 pinches of salt, 1 tbsp of curd.
  7. Drop the logs into water. Keep it for boiling for 10 minutes.
  8. Once done, take out the logs. Let them cool and cut into small pieces. 
  9. Keep aside.
  10. Now let's prepare the curry.
  11. Store the boiled water. We will use it for curry.
Gatte Curry ingredients
4 tbsp curd
1 cup- whey (water that separates paneer from milk) - if you do not have whey, you may take water instead
1 1/2 cup - water (you may add more if you want the curry watery)
1 tbsp - roasted besan (optional - I had so added)
salt, turmeric, coriander powder
Red chilly whole
Fenugreek seeds (methi dana)
Hing (asafoetida)
Curry leaves (kadhi pata)
1 tsp- Ginger-chilly paste
1 tbsp - Mustard oil 

Process
  1. Mix roasted besan with whey and curd.
  2. Whisk well.
  3. Add salt and turmeric.
  4. Take a heavy pan or kadahi.
  5. Add mustard oil.
  6. Keep it on high flame. Let it reach the smoking point.
  7. Now add hing.
  8. Next add red chilly whole.
  9. Stir and then add ginger-chilly paste.
  10. Stir with a spatula.
  11. Now add kadhi pata and drop the gatte pieces and fry little. Sprinkle coriander powder. Mix.
  12. You would be tempted to taste the gatte at this moment like me. I tasted and loved them. So did not hesitate to offer them to hubby as well. He too loved them.
  13. Next add the besan-curd-whey mixture and keep stirring. Keep it on high flame for 5 minutes.
  14. Add the boiled gatte water. You may add more water if you so wish.
  15. Then lower the flame and let it cook for 10 minutes while stirring intermittently.
  16. Check salt and add coriander powder.
  17. Garnish with coriander leaves if you want.
  18. Enjoy this oats gatte recipe with rice or roti.
  19. I relished this lip-smacking recipe with both boiled rice and roti.





Comments

  1. genius. Lovely transformation. I love sattu anyway n gatte out of it sounds yum.

    ReplyDelete
    Replies
    1. This is such a beauty Ritu. Thanks to you for sharing such a yummy recipe.

      Delete

Post a Comment

Popular posts from this blog

Can we use the soaked water for millets? Does millet need to be soaked?

Do millets contain anti-nutrients? Yes, they do. In fact, all whole grains, including oats, contain phytates, which bind to minerals and make their absorption difficult for the body. Soaking is the first step toward reducing anti-nutrients from millets. Soak for at least 6-8 hours to make digestion easier. Discard the soaked water and then proceed to the next step of cooking. Remove foam from top to reduce gassy elements from millets.  How long should millet be soaked before cooking? Soaking the millets overnight is a safe practice. Soaking breaks down the phytic acid in millets or for that matter grains and nuts. Phytic acid hinders the absorption of minerals and nutrients in food, including calcium, iron, and zinc. How? Phytates bind to minerals and nutrients and make their absorption difficult in the gut. Your tummy finds it tough to digest millets in that case. So soaking millets and draining off that soaked water makes it easier on your tummy.  Are millets safe for thyroid? Does

How To Make Jowar Roti Without Breaking With Rolling Pin at Home [Sorghum Flour Recipes\Benefits]

Is Jowar good for weight loss? Is Jowar better than wheat? Is Jowar good in summer? Is Jowar good for thyroid? Is Jowar better than Bajra? Can Jowar be eaten everyday? Well, these are some of the most common questions people ask about sorghum flour. Well, sorghum benefits health in more ways than one. First, if you are wondering how to make jowar roti without breaking with a rolling pin at home, let's dig into it and see how to do that easily. The method I follow for making soft, fluffy jowar rotis came up in my mind after my successful trial of ragi jowar chocos at home. I was making sorghum flour chapati earlier as well. Back then, I would struggle to gather the dough and it would often break. But this method has been a revelation of its own. I am happy to share it with you all.  Jowar is heat or cold  Jowar or sorghum has a cold potency so that means you can enjoy it during summers as a coolant. I won't mind enjoying jowar or sorghum flour recipes during winters too because

Dhokla Without Curd

Dhokla needs no introduction. The super easy recipe makes a great snack, loved by young and old and kids.I never loved dhokla until I prepared this delicious Gujarati snack myself. I had to try it since hubby loves dhokla. dhokla Recipe 1 cup besan (gram flour) 1 tbsp - lemon juice a pinch of haldi little water 1 tsp -Ginger Paste  2 tsp - Eno Fruit Salt Salt to taste Add turmeric and water to gram flour. The batter should not be flowy. Keep aside for 20 minutes. Add 1 tsp of lemon juice, ginger paste, salt . Mix well. Grease a mould for steaming the dhokla. Add eno just before steaming. Pour the batter in the steamer. Keep it for steaming for 20 mins. (Keep an eye on the batter) Tempering: Oil - 1 tsp Mustard Seeds - 1 tsp Green Chilli - 1 tsp Salt - as per taste Sugar - 1 tsp Lime Juice - 1 tsp Few Curry Leaves 1 cup of water Coriander Leaves for garnishing Heat oil in a pan, add mustard seeds. When mustard splutters, add curry leaves. Add wate