Rajasthani Oats GatteKi Sabzi Recipe

Rajasthani gatte ki sabzi Recipe

The Rajasthani Oats Gatte Ki Sabzi Recipe is a traditional yogurt based curry that is simmered along with a spiced gram flour dumplings. Rajasthani Oats Gatte Ki Sabzi is most often had along with millet based rotis or along with steamed rice and ghee.

Cooking time
30 min


    Ingredients For The Oats Gatte    

    • 1 cup besan (gram flour)b120 grams
    • 40 grams Saffola Classic Masala Oats    40 grams
    • 1/2 teaspoon ajwainb3 grams
    • 1/2 teaspoon red chili powderb3 grams
    • 2 tablespoons yogurt 10 ml
    • 1 teaspoons Saffola Active oil 5 ml
    • salt to taste
    • hing
    • turmeric powder½ tsp ½ tsp
    • coriander seeds 1 tsp
    • cumin powder 1 tsp
    • fennel powder ½ tsp
    • baking soda ½ tsp
    • crushed pepper- A pinch

    Ingredients For The Kadhi (Yogurt Curry)    

    • 2 tablespoons besan (gram flour) 10 grams
    • 1 cup yogurt  150 ml
    • 1/4 teaspoon asafoetida 3 grams
    • 1 teaspoon turmeric powder 5 grams
    • 1/2 teaspoon red chili powder 3 grams
    • 1 bay leaf, torn 5 grams
    • salt to taste
    • coriander powder 1 tsp
    • cumin powder 1 tsp    
    • a small bunch of chopped coriander leaves 5 grams
    • 2 ½ cups water 500 ml

    Ingredients For The Tadka    

    • 1 teaspoon ghee 5 ml
    • 1/2 teaspoon mustard seeds 3 grams
    • 1/2 teaspoon cumin seeds 3 grams
    • a sprig of curry leaves 5 grams

How to make Rajasthani gatte ki sabzi

    • To begin making the Rajasthani Oats Gatte Ki Sabzi Recipe we will first make the gatte.
    • In a large mixing bowl, combine all the ingredients for the gatta, including besan and Saffola classic masala oats. Add a few teaspoons of water at a time and knead to make a firm dough.
    • Knead well for about 5 minutes to make a very soft melt-in-the-mouth gatta. If you add more water and it does not shape into a dough, then you will have to add more gram flour and knead it well.
    • Roll the dough into a long cylinder and cut them into 1 inch discs. The next step is to cook the gattas in boiling water.
    • In a large saucepan, heat water until it comes to a brisk boil. Once the water is ready, add the gattas into the water and boil until they comes floating to the top. Once they come floating to the top, boil for another 3 to 4 minutes.
    • Drain the oats-besangattas and keep it aside, till we get the Kadhi ready.
    • To make the kadhi, in a sauce pan, combine the yogurt, gram flour until it becomes a smooth paste. Add 2-1/2 cups of water, asafoetida, turmeric powder, coriander powder, cumin powder and salt. Stir well. Bring the kadhi mixture to a boil. While the kadhi is coming to a boil, keep whisking it until you get a very smooth kadhi.
    • You will notice that the yogurt will stop curdling when you keep whisking. Turn the heat to low, add the bay leaves, cinnamon, red chili powder and simmer the kadhi for about 10 minutes until the kadhi turns slightly thick.
    • Add the cooked gattas at this stage and boil for a few more minutes. 
    • Heat oil in a tadka pan, add the ghee and the tadka ingredients and allow them to crackle. Once they crackle, turn off the heat and add the seasoning to the kadhi
    • Sprinkle coriander on top and serve.

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I prepared it. Nice.

Mar 10, 2017

Average: 4 (1 vote)
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