Samolina & gram flour dumpling in gravy

Samolina & gram flour dumpling in gravy


Pooja Manish Agarwal


  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


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    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...

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    Samolina will absorb water and dough become little tight..

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    Rest it for 15 to 20 minute.

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

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

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    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..

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    Fry for sometime untill a boil came..

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

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

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

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

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