Gatta tomato rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • For gattas:
  • 1 cup gram flour
  • 1 tsp tomato puree
  • 1 tbsp fresh coriander leaves (chopped)
  • 1/4 tsp salt
  • 1.5 tbsp oil
  • For rasam:
  • 1.5 tbsp dal (cooked in 2 cups water)
  • 2 big-sized tomatoes (peeled and diced)
  • 1 tsp dhania powder
  • 1/4 tsp pepper (freshly ground)
  • 1/2 tsp jeera powder
  • 1/3 cup tamarind pulp
  • A pinch of asafoetida
  • 1 tbsp oil
  • 1/4 tsp mustard seeds
  • A sprig of curry leaves
  • 1 tbsp coriander leaves (chopped)
  • Oil to fry the gattas

How to Make Gatta tomato rasam

  • Knead ingredients for gattas into a stiff dough, using water only if required. Shape into gattas.
  • Boil 2 cups water and cook gattas for 4 minutes.
  • Remove from water and cut into small pieces.
  • Heat oil and deep fry gattas till golden and crisp. Keep aside.
  • To make rasam, heat oil, add asafoetida and mustard seeds and cook till the seeds stop spluttering.
  • Add curry leaves, dal along with the water, tomatoes, dhania powder, pepper, jeera powder, tamarind pulp and cook for 2 minutes.
  • Add fresh coriander leaves and cook for a further 2 minutes.
  • Add the gattas in it and serve hot with rice or as soup.