Spicy Indian Dumplings
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
For the dough:
2 cups grated lauki (bottle gourd)
1/2 cup wheat flour
1/2 cup oats
1/2 cup poha (flattened rice)
salt to taste
1 Tbsp red chili powder
1 Tbsp fennel seeds
1 Tsp carom seeds
1/2 Tsp garam masala powder
For tempering:
2 Tbsp Oil
1 Tsp cumin seeds
5-6 cloves garlic (chopped)
10-15 curry leaves
1 chopped green chili
Juice of 1/2 lemon
2 Tbsp white sesame seeds
chopped coriander-garnish
Method
For dumplings:
Combine gourd, wheat flour, flattened rice, oats, salt, red chili powder, fennel seeds, garam masala and carom seeds in a bowl and mix well using hands. Add more wheat flour, poha, oats if required. (Do not add water)
Divide dough into small cylindrical shapes and steam in a steamer for 10-15 minutes on medium heat. To check if dumplings are cooked, insert a knife.
Take off steamer and let them cool down for a bit.
Cut each steamed dumpling into two parts.
For tempering:
Take a wok/frying pan and add oil. Once oil is hot, add cumin seeds, curry leaves, chopped garlic and green chili. Cook garlic for 2-3 minutes.
Now add steamed dumplings and give a good stir. Squeeze half a lemon for the tang.
Taste and add more red chili and salt if required.
Take off heat.
Garnish with sesame seeds, coriander and serve with fresh coriander chutney.
From fascinatingfoodworld.blogspot.in
Tips
Since gourd releases its natural water on adding salt, there is no need to add water at all for making dumplings.
Idli steamer can be used to steam the dumplings. Oil the plates and put one shaped dumpling in each depression of the plate.
If you can’t find poha (flattened rice), add more oats or wheat flour instead.
Other vegetables like grated cabbage and carrot can also be added.
Don’t forget to cool down dumplings before adding to the wok/frying pan.