Combine gram flour, ajwain, red chilli powder, curd, sunflower oil, and salt to taste in a mixing bowl to make the gatte dough.

Add water gradually and knead to a firm dough.

Knead well for about 5 minutes to make a soft dough.

Roll the dough into a long cylinder.

Cut the cylinder into 1-inch discs.

Boil water in a large saucepan.

Add the gattes to the boiling water and cook until they float to the top.

Boil for another 3-4 minutes.

Drain the gattes and set aside.

In a saucepan, combine curd and gram flour until it becomes a smooth paste.

Add water, asafoetida, turmeric powder, and salt. Stir well.

Bring the kadhi mixture to a boil, whisking continuously to prevent curdling.

Reduce heat to low and add bay leaf, cinnamon stick, and red chilli powder.

Simmer the kadhi for about 10 minutes until it slightly thickens.

Add the cooked gattes to the kadhi and boil for a few more minutes.

Heat ghee and oil in a tadka pan.

Add mustard seeds, cumin seeds, and curry leaves and allow them to crackle.

Pour the tadka over the kadhi.

Garnish with chopped coriander leaves.

Serve hot with millet rotis or steamed rice.