Rajasthani cuisine is always a no-brainer in our household. From the almost 5 yr old to the husband, everyone at home loves a good kadhi. I earn bonus brownie points if it has to do with Rajasthani or Gujrathi cuisine. This kadhi is a favorite and really quick to make and a perfect accompaniment with either rice or rotis. This recipe is a take on one of Tarla Dalal’s recipes from the book Curries and Kadhis. Her books have been the true inspiration to cook and try new dishes for me. May her soul rest in peace.


For the chickpea flour dumplings 

3/4 cup chickpea flour

1/2 tsp ajwain (oregano seeds/omam)

salt to taste

1/2 tsp turmeric powder

1 tsp chilli powder

1 tsp oil

1/2 cup yogurt

Mix the dry spices along with the chickpea flour. Now slowly add yogurt and keep mixing till you get a thick dough which can be molded. It should look like playdoh. Make log shapes out of the dough and steam it. I used an idli steamer, but you can use any kind of steamer or boil it is water and drain it. When a knife comes out clean, the dumplings are ready. Remove from heat. Let them cool and cut them into 1/4 inch rounds. Keep aside.

For the spiced yogurt

1 cup plain sour yogurt

2 tsp chickpea flour

salt to taste

1/2 tsp turmeric powder

1/2 tsp chilli powder

A couple pinches of asafoetida ( hing)

1 tsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

2-3 curry leaves

Mix the chickpea flour, salt, turmeric, chilli powder in the yogurt and whisk it until there are no lumps. I find it easier to use a whisk to make this dish since it breaks up the gram flour better and faster. In a pan, add 1 tsp oil and when it is hot add the mustard seeds. When the mustard crackles add cumin seeds. Wait until the oil is aromatic, add curry leaves and the yogurt mix. Let it warm up. don’e let the yogurt mix boil over. Add the chickpea dumplings ( gatte) and let the curry thicken. Serve hot with rice or rotis. I usually serve this with a dry vegetable (okra or potato) and a green chutney made with mint and cilantro.

Variations –

1.You can also add chopped fresh fenugreek leaves, spinach leaves to add to the nutritive value of the dumplings.

2. the dumplings can be made ahead and stored in the fridge for upto a week or in the freezer for upto 3 weeks. I simply steam them and cool them. Then put them in a zip log and freeze. I leave them to sit at room temp for a couple hours at least before using them.

3. the dumplings also make a great snack when they are pan fried in very little oil or you could give it a tadka of mustard seeds, cumin seeds and some curry leaves. Then add chopped cilantro to garnish before serving. Its a great tea – time snack.