Keep 2 tablespoons besan aside for kadhi. Mix remaining besan with baking powder, turmeric powder, red chilli powder and salt. Add water little at a time to make hard dough.
Knead well, rest it for 10 minutes and then divide in to four equal portions, roll them in cylindrical shape and then boil in salted water until cooked. Remove and cut into small pieces. Deep-fry these pieces in medium hot oil until slightly browned. Drain and keep aside.
Mix remaining besan with curd thoroughly. Heat ghee, add coriander seeds, cumin seeds, green chillies, curry leaves and cook for a moment. Add besan and curd mixture, red chilli powder, turmeric powder and cook on low heat, stirring continuously, for a few minutes.
Add water, adjust salt and cook until it returns to medium thick consistency. Add fried gatte, bring to a boil, top with chopped green coriander leaves and serve hot.