Ingredients
Dumplings (muthia):
• 1 C chopped fresh fenugreek leaves
• 5 fresh green chilies chopped
• 1½ Tbsp grated ginger
• ½ C gram flour (besan)
• 1/3 C wheat flour (atta)
• 2 Tbsp semolina (sooji or rava)
• ¾ Tsp salt
• 1 Tsp sugar
• ¼ Tsp baking soda
• 1 Tsp cumin seeds
• 1 Tsp ground coriander
• ½ Tsp ground cumin
• ½ Tsp turmeric powder
• 2 Tbsp oil
Seasoning:
• 2 Tbsp oil
• ½ Tsp black mustard seeds
• 1 Tsp white sesame seeds
• 1 dried red chilly
• ¼ Tsp yellow asafetida powder
To serve:
• ½ C chopped fresh tomatoes
• ½ C grated paneer
• 2 Tbsp chopped fresh coriander leaves
• Juice of 1 large lemon
Preparation
1. In a mixing bowl, combine all the dumpling ingredients and make a soft mixture. Divide the mixture into 12 parts and shape each part into a cylindrical roll of 2-inch of length.
2. Steam the dumplings in a steamer (or any pot that has steaming facility) for about 20 minutes or until a toothpick inserted comes out clean. Remove from heat and when cool cut them into 2 halves.
3. Heat oil in a pan over moderate heat. Add mustard seeds, when they crackle, add sesame seeds and red chilly and fry until golden. Add asafetida and quickly add the dumplings slices. Stir for 7-10 minutes until lightly golden.
4. Transfer the dumplings onto a serving platter. Garnish with tomatoes, paneer and coriander leaves. Add the lemon juice.
Serves
4
By Anand Lila Devi Dasi
