A traditional Rajasthani rice dish where savory chickpea flour dumplings are cooked with fragrant basmati rice and aromatic spices, elevated with the addition of boiled eggs. A hearty and flavorful one-pot meal.
Prep30 min
Cook50 min
Soak30 min
Servings4
Serving size: 1.5 cups
642cal
20gprotein
86gcarbs
Ingredients
1.5 cups Basmati Rice (Rinsed and soaked for 30 minutes)
4 large Eggs (Hard-boiled and peeled)
1 cup Besan (Also known as gram flour)
6 tbsp Curd (Plain yogurt, whisked. 2 tbsp for gatte, 4 tbsp for pulao.)
5 tbsp Ghee (1 tbsp for gatte dough, 4 tbsp for cooking)
0.5 tsp Ajwain (Carom seeds)
0.25 tsp Hing (Asafoetida)
0.75 tsp Turmeric Powder (0.25 tsp for gatte, 0.5 tsp for pulao)
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
Aromatic Gatte Pulao with protein-packed fried egg & cool curd - a gut-friendly and satisfying meal!
This rajasthani dish is perfect for lunch. With 804.99 calories and 28.509999999999998g of protein per serving, it's a nutritious choice for your meal plan.
25gfat
Red Chili Powder
(Adjust to taste. 0.5 tsp for gatte, 1 tsp for pulao.)
2 tsp Salt (Adjust to taste. 0.5 tsp for gatte, 1.5 tsp for pulao.)
1 large Onion (Thinly sliced)
2 medium Tomatoes (Finely chopped)
1 tbsp Ginger-Garlic Paste
2 count Green Chilies (Slit lengthwise)
1 tsp Cumin Seeds
1 count Bay Leaf
1 inch Cinnamon Stick
4 count Cloves
5 count Black Peppercorns
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
3 cups Water (For cooking the rice)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Preparation (30 mins)
Rinse 1.5 cups of basmati rice until the water runs clear, then soak in water for 30 minutes. Drain completely before use.
Hard-boil 4 eggs for 10-12 minutes. Cool them in ice water, then peel and set aside.
Thinly slice 1 large onion, finely chop 2 medium tomatoes, and slit 2 green chilies.
2
Make the Gatte Dough (10 mins)
In a mixing bowl, combine 1 cup besan, 2 tbsp curd, 1 tbsp ghee, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.25 tsp hing, and 0.5 tsp salt.
Mix well to form a crumbly texture. Add 2-3 tablespoons of water, a little at a time, to knead a firm and smooth dough. Do not over-knead.
Divide the dough into 4 equal portions and roll each into a log about 1/2-inch thick.
3
Boil and Fry the Gatte (20 mins)
Bring 5 cups of water to a rolling boil in a wide pan. Gently place the dough logs into the boiling water.
Cook for 12-15 minutes. The gatte are cooked when they float to the top and develop small bubbles on their surface.
Remove the gatte with a slotted spoon and let them cool for 5 minutes. Slice them into 1/2-inch thick rounds.
Heat 2 tbsp of ghee in a pan over medium heat. Add the sliced gatte and shallow fry for 4-5 minutes, turning occasionally, until they are light golden and slightly crisp. Remove and set aside.
4
Prepare the Pulao Masala (10 mins)
In a heavy-bottomed pot or kadai, heat the remaining 2 tbsp of ghee over medium heat.
Add 1 tsp cumin seeds, 1 bay leaf, 1-inch cinnamon stick, 4 cloves, and 5 black peppercorns. Sauté for 30 seconds until fragrant.
Add the sliced onions and cook for 6-7 minutes until they turn golden brown.
Add 1 tbsp ginger-garlic paste and the slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes until they soften.
Stir in 0.5 tsp turmeric powder, 1 tsp red chili powder, 1.5 tsp coriander powder, and 1.5 tsp salt. Cook for 2 minutes until the ghee separates from the masala.
5
Cook the Pulao (25 mins)
Reduce the heat to low. Add the remaining 4 tbsp of whisked curd, stirring continuously for a minute to prevent curdling.
Add the fried gatte to the masala and mix gently to coat them well.
Add the drained, soaked rice. Gently stir for 1 minute, ensuring the grains don't break.
Pour in 3 cups of water and add 0.5 tsp garam masala. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and cook for 15-18 minutes, or until all water is absorbed.
Turn off the heat and let the pulao rest, covered, for at least 10 minutes. This step is crucial for fluffy rice.
6
Garnish and Serve
Gently fluff the cooked pulao with a fork.
Halve the boiled eggs and arrange them over the pulao.
Garnish with 3 tbsp of freshly chopped coriander leaves.
Serve hot with a side of raita or plain curd.
4
Serving size: 1 cup
163cal
9gprotein
13gcarbs
9gfat
Ingredients
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
