Gatta kadhi(yoghurt and cheakpea flour dumplings in yoghurt gravy)

Ingredients;

For Kadhi (Gravy)

Dahi (Yogurt) - 2 cups
Water - 2 cups
Besan (Chick Pea Flour) - 2 tbsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Haldi (Turmeric Powder) - 1 tsp
Amchur (Dry Mango Powder) - 1 tsp
Salt - as per taste

For Tempering of Kadhi (Gravy)
Oil - 1 tbsp
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Hing (Asefoetida) - a pinch
Lahsan (Garlic) - 4 big cloves
Adrakh (Ginger) - 1 inch piece
Hari Mirch (Green Chillies) - 3-4, finely sliced

For Gatte;
Besan (Chick Pea Flour) - 1 cup
Haldi (Turmeric Powder) - 1/2 tsp
Mirch (Red Chilli) Powder - 1/2 tsp
Ajwain (Carom Seeds) - 1 tsp
Dhaniya (Coriander) Powder - 1/2 tsp
Salt - as per taste
Dahi (Yogurt) - 1/4 cup
Oil - 1/8 cup

Preparation For Gatte;

Mix all dry masalas in besan.Add oil to the besan and mix.Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. You may not use all the dahi.Make it into a firm dough (firm enough to roll it into cylindrical shapes Now, take a small ball of the dough and roll it into 1/2 inch thick cylindrical shape (about 6 inch long or so. Now take a pot and boil water in it. Take enough water to put all the above made rolled gatte in it.Now, add the gatte in the boiling water. They should be fully merged in water.It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean. Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy.Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).

For Kadhi (Gravy)
Mix everything under "For Kadhi" well in a bowl such that there are no lumps left. Now, take a deep and thick bottomed pan and add first 4 items under "For Tempering of Kadhi".Once the seeds start spluttering, add the remaining ingredients under "For Tempering of Kadhi".When nice aroma of ginger/garlic starts coming, add the yogurt mix in it and mix continuously till the mix starts boiling (A tip here, always take the yogurt out of the fridge at least an hour before you make this so that yogurt is in room temp and doesn't take very long in boiling). This constant stirring step is very important as if not done properly, the yogurt will curdle. Once the kadhi starts boiling, simmer the gas for 4-5 minutes so that it gets cooked well (you can really smell a nice aroma, once it is done) Add Gatte to this and let it boil for 10-15 minutes Garnish with chopped cilantro. Serving Serve it roti or hot rice and enjoy this rich creamy kadhi :)