Put crushed coriander seeds in a bowl in this add a pinch of hing, 1/2 teaspoon chili powder, 1/4 teaspoon turmeric powder, and salt. Mix all the ingredients well.
Add chickpea flour, oil and 1 teaspoon yogurt, mix all ingredients well to make a stiff and tight dough. (You can add very little water if required)
Take some dough and make into thin cylindrical long strips shape and keep aside make about 4-5 strips.
Add some water to a vessel and allow it to boil. Once the water comes to a boil, gently drop in the dough strips in the hot water, cover and cook for around 10 minutes.
After 10 minutes, strain the water and keep the gattas aside to cool down
Do not throw the water away, you can use it for making the gravy/ sauce.
Take yogurt, add a pinch of hing, salt,corianderpowder,
turmeric and red chili powder.mix well
In a hot pan, heat some oil and when the oil gets hot, add mustard seeds, cumin seeds. Once they splutter, add the yogurt mixed with masala and mix well.
Add the gatta pieces and mix well, cover and cook in a very slow flame for about 10 minutes.
After 10 minutes, remove the lid, switch off the flame and garnish with some coriander leaves.