Ingredients:

• For the Dough:
• 2 cups – gram flour
• ½ tsp – Turmeric powder
• 1.5 tsp – chili powder
• ¼ tsp – asafetida
• 1 tbsp – oil
• a little Wheat flour (optional)
• enough water to make dough
• a pinch of ajwain
• salt to taste
• For the Vagaar (Tempering):
• 2 cups – curds
• 2 tbsp – gram flour
• ½ tsp – Turmeric powder
• 1 tsp – red chili powder
• 1 tsp – Cumin seeds
• 2 green chilies (finely chopped)
• 1 piece Ginger
• 2 Cloves
• 2 tbsp – oil
• 1 piece Cinnamon stick
• 1 Bay Leaf
• 1 pinch asafetida
• salt to taste

Method:

1. To Make Dough:
2. Take 2 cups gram flour.
3. Add turmeric powder, chili powder, asafetida, oil ajwain and salt to taste.
4. Add water to make semi soft dough, if you feel that the dough is a little sticky add little wheat flour.
5. Take enough water in a big vessel.
6. Keep the water to boil.
7. In the meanwhile roll out inch cylindrical rolls from the dough – these are called ghattas.
8. When the water starts boiling, slide the ghattas into the boiling water.
9. When they expand slowly take out the rolls in a thali and let them cool.
10. Don’t throw away the water.
11. Strain and keep it aside.
12. The ghattas have to be cut into small pieces after they cool down.
13. Beat the curd with gram flour.
14. Make sure no lumps are formed and keep aside.
15. For Vagaar (Tempering):
16. Heat 2 tbsp of oil in a heavy bottomed vessel.
17. When it becomes hot add cloves, cinnamon, cardamoms, bay leaves, cumin seeds, asafetida, green chilies and ginger.
18. Add the beaten curds to this vagar and keep to boil, adding turmeric powder, chilli powder and salt to taste.
19. Let it boil for about 5-7 minutes with the chopped ghattas in it.
20. Garnish with finely chopped coriander leaves before serving.

Recipe courtesy of Anitha Raheja