Method of Preparation:
For ghatta:
Mix the besan with masalas, oil and salt . Make a smooth dough with sufficient water. Make small balls and roll on a plate or flat surface to make a thin long cylinder. Place water to boil. When bubbling, gently immerse the ghattas, and allow to boil.
Cover with a plate-like lid, pour some water on the lid. Allow to simmer for 25-30 minutes, stirring once or twice in between.
Add more water if required. Remove from heat and take out the ghattas with a perforated spoon. Keep aside the water, slice cooled ghattas into 1/4 " pieces.
For gravy:
Make a paste of masalas in 1/2 cup water. Heat oil, season mustard seeds and curry leaves. Allow to splutter. Add masala paste and stir for 2-3 minutes. Add curds and stir continuously till whitens of curds is gone. Add remaining water drained from boiled ghattas and bring back to boil. When boiling, add ghattas and simmer on low heat for 5-7 minutes or till gravy is a little thick. Garnish with chopped coriander. Serve hot. |
