Dahi wale Gatte ki Sabzi is a popular and very famous Rajasthani recipe. Besan flour dumplings added in a rich dahi/yogurt based gravy. Uff, it tastes absolutely fantastic and decadent.
Being a Marwari myself, I am a huge fan of Dahi wale Gatte ki sabzi and we often eat it at least once in a week. Running out of vegetables? Dahi wale Gatte ki sabzi comes to rescue. During the lockdown, when the vegetables weren’t available, this recipe comes handy as both besan and dahi are readily available in the kitchen.
Traditionally Rajasthani Dahi wale Gatte ki Sabzi is served with Dal-Baati and Churma. This is a typical Marwari thali which is served in Rajasthan and in our Marwari household.
There are various ways of making Gatte ki sabzi. This one is Dahi wale Gatte which is a typical Rajasthani recipe. I have shared Onion Tomato gravy Gatte ki sabzi too.
Also, there is another variant which is known as Govind Gatte where Gatte is stuffed with dry fruits, thus becomes a rich dish when serving to guests.
How to make Perfect Gatte:
- The art lies in making that perfect Gatta. It should neither too hard nor too soft.
- When making Gatta dough, the dough should be medium soft.
- While making dough, add that much of moin so that are able to make mutthi out of it.
- Another great tip is, instead of adding oil as moin, add ghee. It makes gatte really soft.
- You can add baking soda or curd to the Gatta dough while kneading but I usually add baking soda.
- When boiling Gatta, boil it till bubbles come on top of the Gatta which means its ready.
Serve this Dahi wale Gatte ki sabzi with the very famous Daal-Baati, or you can have it with Gatte ka Pulav or you can have it with roti and rice. Absolutely loved the dish as it brings water to my mouth.
Few other gravy recipes to try:
Chatpate Aloo Sabzi
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| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
For Making Gatte
- 200 Gms Besan
- a pinch Hing
- 1/4 teaspoon Haldi
- 1/2 teaspoon Lal Mirch powder
- 1/2 teaspoon Ajwain
- 1/4 teaspoon Sauf
- 2 tablespoons Oil
- to taste Black Salt
- water for kneading and boiling
For Dahi wali Gravy
- 2 Cups dahi Fresh and whisked.
- 1/2 Cup water
- 1 teaspoon Oil
- a pinch Hing
- 3-4 number Sookhi lal mirch
- 1/2 teaspoon Jeera
- 1/4 teaspoon Haldi
- 1/4 teaspoon Lal Mirch powder
- 1 slit Green chilli
- a pinch Baking soda
- 1/2 teaspoon atta/sookha atta.
- 5-6 number Curry leaves
- to taste Salt
- for garnish coriander leaves
Ingredients
For Making Gatte
For Dahi wali Gravy
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Instructions
For Making Gatte
- In a thali take besan. Add ajwain, hing, haldi, lal mirch, salt and mix it well. Add a pinch baking soda or meetha soda. The masala should be mixed well. Adjust the masalas as per your taste.
- Now add oil or ghee and gently mix it with the besan flour. It should be evenly mixed and you should be able to make small mutthi of the flour.
- Oil is added to make our gatte soft. Ghee makes it even softer. Anything works fine - ghee or oil.
- Finally, add water slowly. Combine the entire besan and make a medium soft dough. It should neither be too soft nor too hard. It should be like of puri consistency.
- The dough should be easy to roll, which means you don't have to apply too much pressure or strength. There should be no cracks on the dough.
Cooking Gatte
- In a medium/large kadhai, add water and let it come to a boil. There should be enough water so that our gatte logs can cook properly.
- Now coming back to the dough. Knead it well and make equal portions of it. Using your hand roll the portion into a cylindrical shape.
- Place these cylindrical shape dough into the kadhai where the water has come to a boil. Let them cook on a medium flame for few minutes.
- Once done, you will see the change in color of the Gatte and small bubbles will come on it. Also, they will float on the surface of the water, these all are signs that the gatte are cooked. Take them out and let it cool down.
- #ProTip: Do not throw away the "boiling water" we will use the same water in the gravy. This water has all the flavors of Besan Gatta dough.
- Once cool down. Cut them into small round pieces and keep it aside.
Making Dahi Gravy
- In a mixing bowl, take dahi whisk it really well. It should be smooth. Add little water just to maintain the consistency. Do not make this dahi water mixture too runny.
- To this dahi, add haldi, lal mirch powder, and salt. Whisk everything together. To this add 1/2 tsp atta. Sometimes when we making dahi wali sabzi, sabzi starts to split. By adding atta this will not split.
- Now heat oil in a kadhai, add hing, sookhi lal Mitch, and curry leaves. Add diced gatte and toss it for a minute.
- Now turn the flame to high and add the Dahi mixture. Stir it on high flame till one boil comes.
- Do not leave the gravy till a boil comes otherwise it will split.
- Now lower the flame and let it cook for about 5-8 minutes. Add more water if required. We want a semi-thick gravy.
- Garnish it with coriander leaves and serve hot.
Recipe Notes
- Adjust the masala according to taste and preference.
- Use the water which we have used to boil besan. This adds flavor too.
- Knead a soft dough and thus will make soft Gatta.
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