Samolina & gram flour dumpling in gravy
Change

Samolina & gram flour dumpling in gravy

#zerooil

Pooja Manish Agarwal

Ingredients

  1. For dumpling-
  2. 2 cup gram flour
  3. 1/2 cup samolina
  4. 1 cup curd
  5. to taste Salt
  6. 1/2 tsp red chilli powder
  7. 1 pinch hing
  8. 1/4 tsp Turmeric powder
  9. 1/2 tsp crushed coriander seed
  10. 1/4 tsp ajwain
  11. 1/4 tsp baking powder
  12. For gravy-
  13. 1 tsp cumin seed
  14. 1 tsp green chilli paste
  15. 1 tsp ginger paste
  16. 3 tbsp tomato purie
  17. 1 cup beaten curd
  18. 1 tsp Turmeric powder
  19. 1 tsp red chilli powder
  20. 1 tsp roasted cumin powder
  21. 1 tsp coriander powder
  22. 2 tsp sugar (to balance the sourness)
  23. 1 tsp kasoori methi
  24. to taste Salt

Steps

  1. In a bowl take gram flour, samolina, curd, salt, red chilli powder, a pinch of hing, turmeric powder, crushed coriander seed, ajwain, baking powder, mix it together and make a soft dough... If required then use luke warm water...

    Add Photo

    Add Photo

    Add Photo

  2. Samolina will absorb water and dough become little tight..

    Add Photo

    Add Photo

    Add Photo

  3. Rest it for 15 to 20 minute.

    Add Photo

    Add Photo

    Add Photo

  4. Then make cylindrical shape of finger size.. and cook into the boiling water untill they float..

    Add Photo

    Add Photo

    Add Photo

  5. Then cool it and cut into 1 cm thick circle pieces.

    Add Photo

    Add Photo

    Add Photo

  6. Then in a non stick pan add jeera.. roast for smtime.. then add chilli paste, ginger paste saute for a minute.. then add tomato purie and curd and all dry masala except salt and kasoori methi..

    Add Photo

    Add Photo

    Add Photo

  7. Fry for sometime untill a boil came..

    Add Photo

    Add Photo

    Add Photo

  8. Let it cook on slow flame for 2 min. Then add water to adjust the consistency.. add ur dumplings and take 2 boil..

    Add Photo

    Add Photo

    Add Photo

  9. Then add salt and kasoori methi by crushing in between the palm.

    Add Photo

    Add Photo

    Add Photo

  10. Keep it on slow flame for 2 to 3 more minute..

    Add Photo

    Add Photo

    Add Photo

  11. Garnish it with some coriander leaves and curd(optional).

    Add Photo

    Add Photo

    Add Photo

Add Step

Cooksnaps

(2)

Be inspired by people who have cooked this recipe


Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap