Udaipuri Gatte Ki Khichdi
A royal Rajasthani delicacy featuring spiced gram flour dumplings folded into fragrant, ghee-laden rice. Slow-cooked with whole spices and yogurt, this comforting dish offers a burst of traditional desert flavors.
65min
Total Time
4
Servings
Rajasthani
Cuisine
Recipe
1
In a bowl, combine besan, ajwain, a pinch of red chilli powder, turmeric, salt, and half a teaspoon of ghee. Knead into a firm dough using little water.
2
Divide the dough into small portions and roll them into cylindrical logs. Drop them into boiling water and cook for 10-12 minutes until they float and firm up. Remove, let them cool slightly, and slice into roundels.
3
Heat remaining ghee in a heavy-bottomed pan. Add whole spices (bay leaf, cardamom, cinnamon) and let them crackle.
4
Add sliced onions and sauté until golden brown. Stir in the ginger-garlic paste and green chillies, cooking for another minute.
5
Lower the heat and whisk in the curd continuously to prevent curdling, cooking until the oil separates.
6
Add the sliced gatte (dumplings) to the gravy and toss gently for two minutes.
7
Drain the soaked rice and add it to the pan. Sauté gently for a minute with the gatte mixture.
8
Pour in warm water or stock, season with salt, and bring to a boil. Cover, reduce heat to low, and let it simmer until the rice is cooked and water is absorbed.
9
Garnish with freshly chopped coriander and serve hot with raita.
Ingredients
1 cup basmati rice, washed and soaked for 20 minutes
1 cup besan (gram flour)
2 tbsp ghee
1/2 tsp ajwain (carom seeds)
1/2 tsp red chilli powder
1/4 tsp turmeric powder
Salt to taste
Water as needed for kneading and boiling
1/2 cup whisked curd (yogurt)
1 large onion, finely sliced
1 tsp ginger-garlic paste
2 green chillies, slit
1 bay leaf
2 green cardamom pods
1 cinnamon stick
3 cups warm water or vegetable stock
Chopped fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.