Name: Gatte Bhat ( green gram and gram flour gatta Pulao.) recipe by Manisha Shukla at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Ingredients: For gatta:; Green gram steamed 1 cup; Gram flour 1 cup; Curd 1 tbsp; Coriander powder 1 tsp ( preferably fresh ground); Zeera powder 1 tsp ( preferably fresh ground); Salt and chilli to taste; Ajwain 1 tsp; Garlic crushed 1 tsp; Oil 2 tsp; For gatta vegetable:; Onion chopped 1 (big); Curd 2 tbsp (not very sour); Ginger grated 1 tsp; Garlic crushed 1 tsp; Dhania powder 1 tsp; Salt and chilli to taste; Coriander leaves finely chopped 1 tsp; Kasoori methi roasted 1 tbsp; For boiling gatta :; Water a big pan; Oil 2 tsp; Salt 1/2 tsp; For making pulao :; Rice 1 cup; Khada masala few cinnamon, cardamom, cloves, bay leaves, star anise etc.; Curd 2 tsp; Ghee/ oil 1 tbsp; Salt to taste; For frying gatta:

ABOUT Gatte Bhat ( green gram and gram flour gatta Pulao.) RECIPE

My grandmother was making gatte bhat so when I saw so many gatte ki sabji that reminds me this age old recipe. She used to fry gatta, make vege and than add to rice. I had steamed green gram as yesterday we had paani poori. So I thought of adding it to my gatta. And friends here is an INNOVATIVE RECIPE.

Ingredients Serving: 3

For gatta:
Green gram steamed 1 cup
Gram flour 1 cup
Curd 1 tbsp
Coriander powder 1 tsp ( preferably fresh ground)
Zeera powder 1 tsp ( preferably fresh ground)
Salt and chilli to taste
Ajwain 1 tsp
Garlic crushed 1 tsp
Oil 2 tsp
For gatta vegetable:
Onion chopped 1 (big)
Curd 2 tbsp (not very sour)
Ginger grated 1 tsp
Garlic crushed 1 tsp
Dhania powder 1 tsp
Salt and chilli to taste
Coriander leaves finely chopped 1 tsp
Kasoori methi roasted 1 tbsp
For boiling gatta :
Water a big pan
Oil 2 tsp
Salt 1/2 tsp
For making pulao :
Rice 1 cup
Khada masala few cinnamon, cardamom, cloves, bay leaves, star anise etc.
Curd 2 tsp
Ghee/ oil 1 tbsp
Salt to taste
For frying gatta:
Oil for deep frying.
Onions 2 for garnishing

Instructions

First we will make gatta.
Mix gram flour, green gram and all mentioned masala above.
Form a dough. Take a tomato sized ball and give cylindrical shape. Form all.
Heat water in a big pan. Add salt and oil. As it boils drop gatta one by one. Keep the flame medium high.
When gatta floats on top, they are cooked. Take them out carefully with a slotted spoon and allow to cool properly.
Till gatta gets cooled we will prepare the rice.
Heat ghee/ oil in a pan. Add all khada masala, let fry. Remove some out of ghee for fresh grinding.
Add zeera and simultaneously rice. Saute till it gets brown color.
Now add hot water and cook till done.
Now chop the cooled gatta,
Heat oil in a pan and fry them golden brown.
Fry onions for garnishing in same oil and keep aside.
Heat oil in another pan ( you can use same oil also), add mustard seeds and asafoetida.
After it crackles add onion, saute a little. Add all masala and curd. Saute well. Add half cup water and add fried gatta.
Let it soften a little in gravy (just for 5 minutes). Adjust the masala. Crush roasted kasoori methi between the palms and add.
Check the rice. Now spread the cooked vegetable on rice.
Cover the rice, keep an iron griddle under your pan and cook for 5 minutes more.
Mix the rice and vegetable. And your delicious innovative gatta pulao is ready. Garnish with sauted onion and coriander leaves.

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