This is a breakfast dish you will find in every Gujarati home. It’s simple, easy to make, can be churned out in 30 minutes and what’s more can be created out of as many different kinds of veggies as you wish. What’s more since it is traditionally steamed before it is sautéed, it can be made in advance and sautéed just before you are ready to serve it with a dollop of green chutney.
What’s more once your dumpling is made it can be cooked in a gravvy, along with another vegetable, boiled with a yoghurt curry or even tossed into a meat gravvy.
Time taken: 45 minutes
Cooking time: 30 minutes
Preparation time: 10 minutes
Skill level: Basic
Equipment Needed: Skillet, Pressure Cooker
- 500 grams of bottle gourd, grated and pressed well to remove all the water
- 100 grams each wheat flour, jowar (sorghum) flour, bajra (pearl millet) flour and besan (gram) flour
- 2 tablespoons of ginger-chilli paste
- 3 tablespoons oil
- 1 tablespoon food grade or fruit soda
- 1/2 cup of chopped coriander leaves
- 1/2 teaspoon each turmeric powder, chilli powder, coriander and cumin powder
- 1 teaspoon each mustard seeds, cumin seeds, coriander seeds, sesame seeds, onion seeds
- 10-12 curry leaves
- 2 green chillies, split through the centre
1 Take all the ingredients except for the oil in a bowl and combine it together to make a tight dough.
2. Roll it into cylinders about 1 inch thick and place them on an oiled dish. Pressure cook it for about 10 minutes. Let cool. Take it out of the pressure cooker and sliced into thick circles.
3. In a skillet, heat the oil. Add mustard seeds, cumin seeds, coriander seeds, sesame seeds, onion seeds, curry leaves and green chillies. Temper it till the seeds start bursting. Add the chopped dumplings and saute it till it is crisp and has acquired a golden colour on all sides.
4. Remove the dumplings into a plate and garnish it with freshly chopped coriander and grated coconut. Serve with green chutney.