Ingredients:
• For Dumplings:
• 1 cup – gram flour (besan)
• 1 tsp – Red Chilli powder
• 1/4 tsp – coriander powder
• 1/4 tsp – Turmeric powder
• 2 pinches – Asafoetida
• 2 tsp – oil
• Salt to taste
• For Gravy:
• 1 cup – sour Curd
• 1 tbsp – Ghee
• 1 tsp – Red Chilli powder
• 1/2 tsp – Dhania powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Cumin seeds
• 1/4 tsp – Mustard Seeds
• 1 cup – water
• Some warm water
• 2 cups – water
• Chopped Coriander leaves for garnishing
• Salt to taste
Method:
- Dumplings:
- Mix flour and oil and sprinkle masalas over it.
- Sprinkle water and mix well. Knead till smooth.
- Take a small lump, roll the dough to make a thin long cylinder.
- Boil water, gently immerse the rolls and allow it to boil.
- Cover and pour some water on the lid.
- Allow to simmer for 25-30 minutes, stirring once or twice in between.
- Remove the rolls with a perforated spoon, slice cooled rolls into 1/4 inch pieces.
- For Gravy:
- Make a paste of masalas in 1/2 cup water.
- Heat oil, add seeds and add masala paste and stir for 2-3 minutes.
- Add curd and stir continuously till the curd blend with the masala.
- Add remaining water(water drained from boiled rolls) and bring to boil.
- Now add pieces of rolls and simmer for 5-7 minutes.
- Garnish with coriander leaves.
- Serve hot.
Recipe courtesy of Saroj Kering