Soak rice in water for 15mins. Rinse it thoroughly. Add less than 2 cups of water. Cook in a pressure cooker under low flame for 10mins till whistle blows once. Allow it to cool down.

Seive the besan through a fine net. Add salt, turmeric powder, chili powder, asafoetida powder and carom seed. Mix well. Pour ghee and refined oil into the mixture and mix thoroughly. Make a dough by adding water.

Cut the dough into 4 equal pieces. Using your palm, elongate each ball into cylindrical shapes as shown in the photos. In a nonstick pan, pour 500ml water and switch on the burner. When the water starts boiling, add the besan cynders into the boiling water and cook for 10 minutes.

Remove the gatta from the hot water and allow it to cool down to room temperature. Cut them into small pieces. In a nonstick pan, pour refined oil and heat it. When the oil becomes hot, add gatta into it and fry till light brown in color. Remove it in a plate.

Crush cardamom, Clove and black pepper in a mortar using pestle. In a nonstick kadhai, pour oil. Fry cashew and munakkas.

To the hot oil, add cumin seed. When it starts fluttering, add the crushed mixture and cinnamon strips. Add fried gatta and cooked rice. In a bowl, take 1/2 cup beaten curd. Add salt, turmeric powder and chili powder and mix well.

Add fried cashew and munakkas into the rice gatta mixture. Pour the curd and mix thoroughly and cook until it becomes dry. Switch off the burner. Transfer the khichri into a serving plate. Decorate with salad and coriander leaves. It is ready to serve.