Lentil stuffed Indian Dumplings Recipe:
Split Bengal Gram stuffing in Rice flour cooked like dumplings
This recipe is all about the name that I call it; it is indeed our Indian answer to the infamous dumplings or momos or wontons; all different names of that same little thing which are now a common snack- on- the- go. Infact the ‘momos walas’ have actually outnumbered our in-house ‘Chaat walas’ on our food streets today. Well on a different plane of thought, I am often amazed by a feeling that we cook a lot of similar food across the globe, only with our own little variations here and there with the ingredients. And this one dish has further supports that feeling of mine for its technique of preparation is quite similar to dumplings, with the ingredients being a little different though. It is called “Phara” in U.P and is yet another legacy passed onto me by dear mother-in-law; I then adapted it a bit into my own version. I love this one food for it is of course tasty but also makes a healthy snacking option.
- 200 gms of rice flour
- 1 cup Chana Daal or split Bengal gram, soaked overnight
- 6-7 cloves of garlic
- 2-3 Green chilies
- 2 teaspoon Cumin powder
- 3-4 green cardamom, peeled and crushed
- Salt to taste
- Vegetable oil to cook
- Wash and strain the soaked split Bengal gram, add it to the mixer along with all of the garlic, green chilies and salt to taste; blend together to make a coarse and thick paste. Add only a dash of water if required to make the paste.
- Add the cumin powder and cardamom powder to the mixture and set aside.
- Sieve the flour with a teaspoon salt and knead into soft dough using warm water. Add a teaspoon of oil and knead again and keep side.
- Divide the dough into 4 or 5 parts; roll it flat adding loose flour as required to about 1/4th of an inch thick.
- Generously place about 3 tablespoon of the filling along the diameter of each base, now roll over the open sides tucking the filling inside and make a sealed dumpling roll, Seal the two length side ends by pressing gently with your hands. With alight hand roll it over the rolling board to smooth out the surface of the dumpling rolls. Keep aside on a greased plate.
- Repeat this with other dough rounds and steam cook togetsher for 25 to 30 minutes in a steamer or Idli maker. If you are diet conscious then the recipe is ready for you, just cut to round slices and enjoy with your choice of dip. If not the go to the next step.
- Heat 2 tablespoon of oil in a frying pan, add some curry leaves and fry each roll till they are crisp golden brown.
- Cut each roll to thin round slices and serve with your choice of spicy dip; we like it with our green coriander chutney or simple tomato ketchup.
Dos and Don’ts:
- You may give the real dumpling shape as well or in fact any other shape you like, just adjust the steam cooking time.
- You may add your choice of other spices for flavoring the filling, like some asafetida or crushed coriander seeds is what I might try nest time.
- You may boil the lentils instead of soaking it overnight as well, in that case the steam cooking time will be just half for you would not need to cook the filling then.
- Do not use cold water to knead the dough at all.
- Do not worry about the loose formation of the rolls; it will firm up after steam cooking.