Cooked Gattas are added to rice on Teethi days when vegetables are not included in the meals.
- Gently separate the rice in a plate (thali).
- Add the gattas, salt, red chilli and turmeric powders. Keep aside.
- On a low flame, melt ghee in a broad pan.
- Add cinnamons, cloves, bay leaves and asafoetida. Sauté.
- Add the rice mixture. Toss and gently mix well. Cook for a minute.
- Serve hot with plain kadhi and papad.
Cumin seeds and curry leaves can be added to the tempering.