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:

1. Dumplings:
2. Mix flour and oil and sprinkle masalas over it.
3. Sprinkle water and mix well. Knead till smooth.
4. Take a small lump, roll the dough to make a thin long cylinder.
5. Boil water, gently immerse the rolls and allow it to boil.
6. Cover and pour some water on the lid.
7. Allow to simmer for 25-30 minutes, stirring once or twice in between.
8. Remove the rolls with a perforated spoon, slice cooled rolls into 1/4 inch pieces.
9. For Gravy:
10. Make a paste of masalas in 1/2 cup water.
11. Heat oil, add seeds and add masala paste and stir for 2-3 minutes.
12. Add curd and stir continuously till the curd blend with the masala.
13. Add remaining water(water drained from boiled rolls) and bring to boil.
14. Now add pieces of rolls and simmer for 5-7 minutes.
15. Garnish with coriander leaves.
16. Serve hot.

Recipe courtesy of Saroj Kering