• In a mixing bowl add in besan, carom seeds, red chilli powder, coriander powder, salt, oil and mix well.
• Add little water and knead this to a soft dough
• Grease your palms and divide the dough into equal balls.
• Take a ball and roll it lightly making into logs.
• Heat water in a saucepan.
• Add logs to boiling water one by one.
• Boil it for 5 minutes and them remove from hot water.
• Now cut the log into smaller pieces.
• Keep aside for further use.

Preparing Gravy

• Take thick curd and chopped tomatoes. Put them together in a blender and
  puree to a smooth mixture.
• Now heat ghee in a pan or kadai.
• Add cumin seeds or caraway seeds (shah jeera).
• Add chopped onions, ginger garlic freshly crushed. Sauté till translucent.
• Add all dry spices mentioned under gravy ingredients (except salt) and mix well.
• Sauté for 10 seconds and then add pureed tomato and curd. Mix well
• Add little water if required. Simmer for 3 - 5 minutes or till it's cooked.
• Now add ¼ cup water and boiled gatta pieces.
• Simmer for 5 minutes or till reach a thicker consistency.
• Now add cooked rice to the gravy pan. Saute for 2 - 3 minutes on low flame.
• Add chopped coriander leaves and browned onion slices.