For making Gattas-Mix all the required ingredients and make a dough (not very soft) and rest it for 30 minutes.

Make cylinders with this dough with greased palms and steam these.

When cool, cut them in small coins and shallow fry to make them crisp.

Mix curd, besan, haldi and make a runny batter and put it on stove to cook.

When it starts boiling add salt and finely chopped methi leaves and cook it on low flame.

Meanwhile, make the tempering -Heat up ghee, add all the seeds and let them splutter then add hing, adrak paste and then red chilli powder.

Now add the tempering and gattas to the boiled kadhi and switch off the flame and cover the kadhi so that all the flavors get infused into the kadhi.

Before serving put some gattas on top for extra crunchiness and serve with rice or roti and enjoy.

Thanks have a nice day!.