Recipe : Gatta Rice


Preparation Time : 50 minutes
Serves : 4

Ingredients :

  • Basmati rice - 1 cup

  • Boiled peas - 1/4 cup

  • Bay leaves - 2

  • Cloves - 2

  • Cinnamon - 1" stick

  • Cardamoms - 2

  • Curry leaves - 1 stalk

  • Red chili powder - 1 tsp

  • Garam masala - 1/2 tsp

  • Coriander powder - 1/2 tsp

  • Turmeric powder - 1/4 tsp

  • Salt to taste

  • Cashew nuts - 1 tbsp

  • Juice of 1 lemon

  • Golden raisins - 1 tbsp

  • Ghee or oil - 2 tbsp

  • Gatta pieces - 1/2 cup

  • Cumin seeds - 1 tbsp

  • Mustard seeds - 1 tbsp

    For Gattas

  • Gram flour - 1/2 cup

  • Oil - 1/2 tbsp

  • chili powder

  • Salt to taste

  • Oregano seeds - 1/4 tsp

Method :


    Method for gattas :

  • Mix flour, oil, chili powder, salt and oregano seeds, add 1 tbsp water.

  • Make a hard dough. Break off a piece and roll into shape and size of a finger.

  • Put plenty of water to boil. Submerge gattas (the rolls) and boil till done. (About 1/2 hour)

  • Drain, cool and chop into round 1-1 1/2 cm. long. Keep aside.



  • Method for Rice :

  • Boil rice in plenty of water. Each grain should be separate.

  • Heat ghee in kadai (pan). Add mustard seeds, jeera, cashews, bay leaves, cloves, cinnamon, cardamons and curry leaves.

  • Add gattas and peas. Add masalas, lemon juice and salt.

  • Stir fry till ghee separates. Add to the rice.

  • Mix slowly and well. Heat either in warmer, heavy skillet, oven or cooker.

  • Garnish with coriander.

  • Serve hot with curd.



  • Tips & Variations :

  • You can even use the readymade gattas easily available in the market. Boil them in the same way.

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