Gatta no Bhaat
Tempered rice with chickpea flour dumplings. A Gujarati solution to working with leftover rice. This dish needs a rice that holds its shape and does not become mushy. Medium and short grains are ideal. Gujarat sathi is one choice, so is jeeraga samba and the Andhra variety kuji patalia.
Ingredients
For the rice
- 3 cups saathi rice, leftover rice works best
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 8-10 curry leaves
- ½ teaspoon turmeric powder
- ½ teaspoon chilli powder
For the Gatta
- 1 cup besan flour
- 1 pinch carom seeds
- ¼ teaspoon asafoetida powder
- ½ teaspoon turmeric power
- ¾ teaspoon red chili powder, mildly hot
- 1 tablespoon ghee
- Salt to taste
Instructions
Make the Gatta
- Take besan flour in a mixing bowl and tip it with the dry ingredients listed under the Gatta section. Mix it all, add the ghee, and rub it well into the dry mix properly.
- Gradually, one tablespoon at a time, add 3-4 tablespoons water, and bind the mix into a semi-stiff dough.
- Knead until the dough begins to shine. Rest the dough for 15 minutes.
- After the dough has rested, divide it into equal parts and roll each into index finger-sized cylinders.
- Heat enough water in a large saucepan. Once it comes to a boil, add the cylinders and boil them until they rise to the top. Scoop them out of the water and cool them to room temperature. Cut them into one cm-sized gatta. Keep aside.
Prepare the rice
- Ensure the cooked rice is not clinging in lumps but has the grains separate.
- Heat kadai over a medium flame. Add oil and temper it with cumin seeds and mustard seeds. After they sizzle and crackle, add asafoetida, turmeric, and curry leaves.
- Add and sauté the gatta.
- Mix in the chilli powder and add the cooked rice. Using a gentle hand, combine the rice with the gatta. Cover and cook for 5-7 minutes and take off the heat.
- Serve hot with raita/pachdi of choice.