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Main Ingredients | Cooked basmati rice, Gram flour (besan) |
Cuisine | Rajasthani |
Course | Rice |
Prep Time | 26-30 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Difficult |
Others | Veg |
Ingredients list for Gatta Rice
- 2 1/2 cups Cooked basmati rice
- 1/2 cup Gram flour (besan)
- 1/2 tablespoon Oil
- 2 teaspoons Red chilli powder
- to taste Salt
- 1/4 teaspoon Carom seeds (ajwain)
- 2 tablespoons Ghee
- 1 tablespoon Mustard seeds
- 1 tablespoon Cumin seeds
- 10-12 Cashewnuts
- 2 Bay leaves
- 3-4 Cloves
- 1 inch stick Cinnamon
- 2 Green cardamoms
- 10-12 Curry leaves
- 1/4 cup Green peas boiled
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Coriander powder
- 1/4 teaspoon Turmeric powder
- to taste Salt
- 1 tablespoon Lemon juice
- Fresh coriander leaves
Method
- To make the gattas mix besan, oil, one teaspoon red chilli powder, salt and ajwain with one tablespoon water to form a hard dough. Divide into equal potions
- Roll each portion and shape them into the size of fingers. Heta four cups of water and bring ito boil. Add the rolls and cook them till done.
- Remove and cut them into one and a half inch pieces. Keep aside.
- Heat ghee in a non-stick pan. Add mustard seeds, cumin seeds, cashewnuts, bay leaves, cloves, cinnamon stick, green cardamoms and curry leaves and saute for a minute.
- Add the gattas, peas, remaining red chilli powder, garam masala powder, coriander powder, turmeric powder, salt and lemon juice and saute for a minute.
- Add the rice and mix well. Serve hot garnished with coriander leaves.
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