Ingredients:

• For gattas:
• 1 cup gram flour
• 1 tsp Tomato puree
• 1 tbsp fresh Coriander leaves (chopped)
• 1/4 tsp salt
• 1.5 tbsp oil
• For rasam:
• 1.5 tbsp dal (cooked in 2 cups water)
• 2 big-sized Tomatoes (peeled and diced)
• 1 tsp Dhania powder
• 1/4 tsp pepper (freshly ground)
• 1/2 tsp Jeera powder
• 1/3 cup Tamarind pulp
• A pinch of Asafoetida
• 1 tbsp oil
• 1/4 tsp Mustard Seeds
• A sprig of Curry leaves
• 1 tbsp Coriander leaves (chopped)
• Oil to fry the gattas

Method:

1. Knead ingredients for gattas into a stiff dough, using water only if required. Shape into gattas.
2. Boil 2 cups water and cook gattas for 4 minutes.
3. Remove from water and cut into small pieces.
4. Heat oil and deep fry gattas till golden and crisp. Keep aside.
5. To make rasam, heat oil, add asafoetida and mustard seeds and cook till the seeds stop spluttering.
6. Add curry leaves, dal along with the water, tomatoes, dhania powder, pepper, jeera powder, tamarind pulp and cook for 2 minutes.
7. Add fresh coriander leaves and cook for a further 2 minutes.
8. Add the gattas in it and serve hot with rice or as soup.