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Home North Indian Cuisine Jain Recipes Gram Flour Dumplings Curry

Gram Flour Dumplings Curry

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Quantity: Measure: Ingredients: Description:
1, 1/4 Teacup Chana Atta = Gram Flour For the Dumplings
1/2 Teaspoon Chilly Powder, Red For the Dumplings
1/2 Teaspoon Salt For the Dumplings
1/8 Teaspoon Turmeric Powder For the Dumplings
3 Tablespoon Curds For the Dumplings
3 Tablespoon Cooking Oil For the Dumplings
1 Teacup Curds For the Curry
1 Tablespoon Chana Atta = Gram Flour `For the Curry
1/4 Teaspoon Turmeric Powder For the Curry
1/4 Teaspoon Chilly Powder, Red For the Curry
1 Tablespoon Coriander Powder For the Curry
1 Teaspoon Salt For the Curry
2 Tablespoon Cooking Oil For the Curry
1 Teaspoon Jeera/Cumin Seeds For the Curry
1/2 Teaspoon Mustard Seed For the Curry
1/8 Teaspoon Asafetida (Hing) For the Curry
4 Whole Chillies Red Dry For the Curry
1 Nos Bay Leaves /Tejpatta (Dry Cinnamon Leaf) For the Curry
1 Nos Cardamoms Black, Optional, For the Curry
1/2 Teaspoon Paprika For the Curry
2 Tablespoon Coriander Leaves (Kothmeer) Chopped, for garnish


For the Dumplings

   1. Mix all the ingredients in a mixing bowl and make soft dough. A little amount of water can be used if needed. At this point the dough will be a little sticky; wetting your fingers with oil or water will help.
   2. Divide the dough into 4 or 5 parts and roll each one between your palms into a long smooth log. Each log should be approximately 5 inches in length and ¾ inches in diameter. You will need to oil your palms to prevent the dough from sticking.
   3. Bring 3 cups of water to a boil in a large pot. Gently drop the Dumpling  logs into the boiling water and cook until they begin to float up to the surface. This should take about 4 to 5 minutes.
   4. Remove the cooked Dumpling e logs from the water and let them cool.
   5. Slice the logs into approx. ¾ inch pieces. Set the Dumplings (Gatte) aside.

For The Curry

   1. Mix yogurt and gram flour into a smooth paste.
   2. Add turmeric, chili powder, and coriander powder to the yogurt paste.
   3. Pour the oil into a saucepan over medium heat. A quick tip: Test the heat by adding one cumin seed to the oil. If the cumin seed splatters immediately, the oil is ready!
   4. Add the cumin seeds, mustard seeds, and asafetida.
   5. After the cumin seeds splatter, add whole red chilies, bay leaf, shelled cardamom, and paprika and stir for a few seconds.
   6. Pour in the yogurt paste and stir for approx. 2 minutes.
   7. Add 3cups of water and stir until the gravy comes to a boil.
   8. Add salt to taste.
   9. Add the Dumplings - Gatte to the gravy, cover and let it cook on low-medium heat for 20 minutes or longer. Turn off the heat.
  10. Add coriander leaves, (cilantro) and cover the pot for a few more minutes.
  11. Now you are ready to serve!

Other Suggestions

   1. Dumplings - Gatte can be cooked in advance and added to the gravy later. Gatte can be frozen up to a month or refrigerated for a few days.
   2. Gatte are used to make a wide variety of dishes like subji, pulao etc.
   3. Gatte can be fried and served as a snack.
   4. Gatte can be used to make yogurt raita.

Gatte is a Rajastani recipe.  It is called Gatte ke Khadi.


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