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Gatta tomato rasam
Category : North Indian lunches, Vegetables
Servings : 4
Time Taken : 45-60 mins
Rating :
Method
- Knead ingredients for gattas into a stiff dough, using water only if required.
- Boil 2 cups water for 4 mins.
- Remove from water and cut into small pieces.
- Heat oil and deep fry gattas till golden and crisp. Keep aside.
- To make rasam, heat oil and add asafetida, mustard seeds and cook till the seeds stop spluttering.
- Add curry leaves, dal alongwith the water, tomatoes, dhania powder, pepper and jeera powder, tamarind pulp and cook for 2 mins.
- Add fresh coriander leaves and cook for a further 2 mins.
- Serve hot with rice or as soup.
Ingredients:
For gatta:
1 cup gramflour
1 tsp. tomato puree
1 tbsp. fresh coriander leaves (chopped)
1/4 tsp. salt
1&1/2 tbsp. oil
For rasam:
1&1/2 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 hing/asafetida
1 tbsp. oil
1/4 tsp. mustard seeds
A sprig of curry leaves
1 tbsp.coriander laves (chopped)
Oil to fry the gattas
RECIPES BY REHANA KHAMBATY
