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Rajasthani Gatta Khichdi (Ram Khichdi)

Rajathani Gatta Khichdi is very flavorful and delicious rice dish which made with chickpea flour dumplings, rice and dal. It can be served with plain curd or kadhi. 

Course Main Course
Cuisine Rajasthan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 People
Author Preeti Garg

Ingredients

For Gattas

  • 1/2 Cup Besan Bengal Gram Flour
  • Salt to Taste
  • Red Chili To Taste
  • 1/2 Tsp. Funnel Seeds
  • 1/2 Tsp. Carom Seeds
  • 1/2 Tsp. Coriander Seeds
  • 3 Tsp. Oil
  • 1/2 Tbsp. Curd
  • 2 Tbsp. Water
  • Oil for Deep Frying

Other Ingredients for Khichdi

  • 1 Cup Rice
  • 1/3 Cup Yellow Split Gram
  • 1 Cup Fried Gattas
  • 1/2 Cup Deep Fried Sliced Onion
  • 2 Green Chilies Chopped
  • 1 Tsp. Ginger Chopped
  • 1 Tsp. Garlic Chopped
  • 1 Tsp. Cumin Seeds
  • 1/2 Tsp. Mustard Seeds
  • 1/4 Tsp. Asafoetida
  • 2 Dry Red Chilies
  • 3-4 Black Peppers
  • 2 Cloves
  • Salt to Taste
  • 1/2 Tsp. Turmeric Powder
  • 2 Tbsps. Desi Ghee or Oil

Instructions

  1. Combine all the ingredients for the gattas in deep bowl and knead it into stiff dough, using water.

  2. Divide the dough into equal portions and shape each portion into a long thin cylindrical shape. Cut the gattas into small cube pieces and keep aside.

  3. Boil the water into a deep pan and cook the gattas for 5-8 minutes. Drain and keep aside. 

  4. Heat the enough oil in deep bottom pan, deep fry the gattas till to golden brown and drain them on tissue paper and keep aside.

  5. Wash and clean the dal and rice together. Soak the rice and dal in water for 10-15 minutes. 

  6. Boil the 2 1/2 Cup water in deep pan, add rice and dal together, cover and cook till to done. Keep aside.

  7. Heat the oil or ghee in a deep non-stick pan. 

  8. Add cumin seeds, mustard seeds, cloves, peppers, red chilies and asafoetida and saute few seconds. 

  9. Add ginger, garlic and green chilies and saute again few seconds.

  10. Add turmeric powder, cooked rice and dal, fried gattas, fried onions and salt and mix well. 

  11. Cook on medium flame for 2 minutes more and stir continuously. 

  12. Serve hot with curd and pickle.