The Indian Sweet dumpling is a sweet snack item made out of rice flour, grated coconut and jaggery.
Rice flour – 1 cup
Jaggery – 1/2 cup
Grated Coconut – 1/2 cup
Water – 1 cup
Boil 1 cup of water and mix to the rice flour while stirring until the flour turns into soft dough without lumps.
Mix the grated coconut and jaggery in a separate bowl.
Make small balls using the dough and flatten them on the palm of your hand. (Grease the palm with oil before handling the dough)
Now place an even smaller ball of the jaggery and grated coconut mixture on the flattened dough in the palm of your hand.
Press the ends together and seal them well using the palm into dumplings.
Repeat this for the entire dough and sweet mixture.
Steam all the dumplings about 20 to 30 minutes. (Depending on the texture of the dough it can take different time to steam).
Cool off and serve as a snack…!
- Cauliflower– 1(Medium sized, sliced into small individual flowers)
- Olive Oil – 6 tbsp
- Corn Flour – 3 tablespoons
- Rice Flour – 3 tablespoons
- Egg – 1
- Chili powder – 1 tsp
- Turmeric Powder – 1 tsp
- Salt – to taste
- Cilantro leaves – 3 stems
- Lemon – 1 (Sliced in circles)
Boil the cauliflower with salt and turmeric for ten minutes.
Mix the corn flour, rice flour, turmeric powder, chili powder, salt and egg into a batter.
After draining the water completely add the cauliflower to the batter.
Heat oil in a pan and deep fry the cauliflowers until they turn golden brown.
Garnish with chopped cilantro leaves and sliced lemon and serve hot..!!
400 gm mushroom – wiped clean and chopped
1 cup sliced onions
2 tbsp oil
1 tsp cumin seeds
2 tsp ginger – chopped fine
1 cup potatoes – boiled and mashed
2 tsp coriander powder
1 1/2 tsp salt
2 tsp green chillies – chopped fine
2 eggs – slightly beaten
1/2 cup refined flour
dried bread crumbs to coat the cutlets
Heat 2 tbsp of oil and add cumin and ginger. Stir-fry till well mixed and add mushrooms and stir over high heat to dry off the excess moisture. Add the coriander, amchoor, salt and chillies, turn around a few times and shut off the heat.
When cool mix in the potato. Form into round or oval cutlets.
Dust the cutlets with refined flour, then dip into the beaten egg. Now coat with the crumbs. Repeat by dipping the crumbed cutlets into egg and crumbs once more.
Deep-fry the cutlets to a golden color.
Garnish with fried onions and serve hot…!!