Gatte ki Khichdi

Name: Gatte ki Khichdi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1 cup chickpea flour (for gatte); 2 tbsp yogurt (thick, for gatte dough); 1 tbsp ghee (for gatte dough); 0.5 tsp carom seeds (for gatte dough); 1 pinch turmeric powder (for gatte dough); 1 pinch red chili powder (for gatte dough); 1 pinch salt (for gatte dough); 0 water (as needed to knead the gatte dough); 0.5 cup rice (short grain or regular, washed and soaked); 0.25 cup moong dal (washed and soaked); 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pcs green chili (slit); 1 inch ginger (grated); 1 tsp coriander powder; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(42)

TASTE SCORE

7/10

A comforting Rajasthani one-pot dish where soft besan gatte are simmered with rice and moong dal until lightly creamy. Warm spices, yogurt, and a gentle tempering give it rich flavor without making it too heavy.

PREP

20m

COOK

30m

SERVES

1 KATORI

259 cal

SERVINGS

METHOD · 11 STEPS

prep · ~20 min
Soak the rice and moong dal.
Wash the rice and moong dal well, then soak them together in water for 20 minutes. Drain before cooking.
TIPA short soak helps the khichdi cook evenly and keeps the grains soft without turning gluey.
knead · ~8 min
Make the gatte dough.
1.Add chickpea flour, yogurt, ghee, carom seeds, turmeric powder, red chili powder, and salt to a bowl.
2.Sprinkle in a little water at a time and knead into a firm but smooth dough.
3.Divide the dough into 4 equal portions and roll each into a long log about finger-thick.
boil · ~10 min
Boil the gatte logs.
1.Bring 4 cups water to a boil in a wide pan.
2.Slide in the gatte logs and cook until they rise and feel firm, about 8 to 10 minutes.
3.Lift them out and let them cool slightly.
4.Reserve the cooking liquid for the khichdi.
TIPDo not discard the gatte water. It carries flavor and helps the khichdi taste fuller.
prep · ~3 min
Slice the boiled gatte.
Cut the boiled gatte logs into small round pieces once cool enough to handle.
temper · ~2 min
Make the tempering.
1.Heat ghee in a pressure cooker over medium heat.
2.Add cumin seeds and let them crackle.
3.Add asafoetida, green chili, and ginger, then cook for 30 seconds until fragrant.
TIPKeep the heat medium so the spices bloom without burning.
saute · ~3 min
Add the spices and yogurt.
1.Add turmeric powder, red chili powder, and coriander powder to the cooker.
2.Stir quickly for a few seconds.
3.Lower the heat and add the whisked yogurt.
4.Cook, stirring, until the yogurt looks smooth and lightly glossy.
pressure cook · ~10 min
Cook the khichdi.
1.Add the drained rice and moong dal to the cooker and mix well.
2.Add the sliced gatte, reserved gatte cooking liquid, and salt.
3.If needed, add a little extra water so the mixture looks loose but not watery.
4.Close the cooker and pressure cook for 2 whistles on medium heat.
rest · ~10 min
Let the pressure settle naturally.
TIPNatural release keeps the rice grains intact and gives the gatte time to soften in the pot.
mix · ~2 min
Open and adjust the texture.
Open the cooker and gently stir the khichdi. Add a splash of hot water if it has thickened too much, then simmer briefly to bring it together.
garnish
Garnish with coriander leaves.
serve
Serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Keep the gatte dough firm; a soft dough can break apart while boiling.
2
Roll the gatte logs evenly so all the slices cook and soften at the same rate.
3
Whisk the yogurt well and lower the heat before adding it to prevent curdling.
4
Use the reserved gatte cooking water in the cooker for a deeper besan-rich flavor.
5
After pressure cooking, stir gently so the rice stays soft but not mashed.
6
This khichdi thickens on standing, so loosen leftovers with hot water before reheating.

RECIPE VARIATIONS