In a mixing bowl, combine 200 grams of besan (gram flour), 1/4 teaspoon of baking soda, 1/2 teaspoon of red chilli powder, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, salt to taste, and 2 tablespoons of oil. Mix well.
Add water gradually and knead into a stiff dough.
Divide the dough into equal portions and roll each into a cylindrical shape.
Boil water in a large pan and cook these gatte (dumplings) for about 10-15 minutes or until they float to the top. Remove and let them cool.
Cut the cooled gatte into small pieces.
For the gravy, heat 2 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds, a pinch of asafoetida, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, and sauté for a few seconds.
Add 1 cup of whisked yogurt and cook on low heat until the oil separates, stirring continuously to prevent curdling.
Add 1/2 cup of water, salt to taste, and the cut gatte pieces. Bring to a boil and then simmer for about 10 minutes.
Garnish with fresh coriander leaves and serve hot with chapatis or rice.