Savory and Sweet Rice Dumplings

Savory and Sweet Rice Dumplings

Hope some of you might have had a nice time celebrating Ganesh Chathurthi, everyone’s favourite God, including mine. He is the one I adore so much so that I can call myself a fanatic. Last couple of times I tried to make the Kozhukattais, it came out horribly (I was using rice flour). This time I was determined to make the perfect Modaks and I succeeded. Looks like Lord Ganesh was fed up of eating the bad ones! :) Hence the photo with Himself and His offerings. Enjoy!

Ingredients

For the dumpling wrapper

  • Rice – 1 Cup, Soaked in water for 45 min
  • Salt  – 1 tsp
  • Oil – 3 Tbsp

For sweet filling

  • Jaggery   – shavings, 1/2 Cup
  • Coconut – grated, 1/2 Cup
  • cardamom powder – A pinch

For savory filling

  • Urad dhaal – 1/2 Cup,  soaked in water for 1 hour
  • Whole red chillies – 2
  • Green chilly – 1
  • Salt  – 1/2 Tsp
  • Mustard seeds – 1 Tsp
  • Curry leaves – 2

Putting it together

To make dumpling wrapper

  • Filter all the water from the rice and grind to a very smooth paste, it should feel buttery when you touch. Add water as necessary to get the right consistency
  • Add the salt and mix well
  • In a non stick pan (saves you the trouble of cleaning), put down the oil
  • Keeping it in medium flame, pour the batter and keep stirring
  • The batter will clump up and form a smooth dough. Don’t worry if the batter is wet, keep it on heat for some more time, eventually it will form a nice half baked dough. This will be smooth to touch and very easy to form in to shapes

To make the sweet filling

  • In another non stick pan put the jaggery and a tbsp of water and slowly melt it in a low flame
  • Once all of it is melted, add the coconut and cardamom powder, switch off the stove and keep stirring until your are able to form small balls with it.
  • If its runny, keep it on the flame a little bit more till it comes to gether. Take care to do this, since the jaggery will continue to cook after the stove is switched off and can become very hard

To make the savory filling

  • Filter all the water and grind the urad dhaal , chillies and salt to a smooth paste. Take care to not add too much water. You should be able to make balls with the paste
  • Make balls the size of a quarter, and steam them in a pressure cooker or a steamer for 8 to 10 mins
  • Remove from steamer, allow it to cool
  • Now with a fork break it down in to crumbles
  • In a pan put down some oil and let the mustard seeds and curry leaves sputter
  • Add the crumbles and saute it for 3 mins, remove from flame and keep aside

To make the dumplings

  • Take a ball of the rice dough in the palm of your hand. It should be the size of a quarter. Smear some oil in your hand if sticky
  • Make a pit with your index finger in the middle of the ball
  • With your thumb, press down the sides of the ball to a flat leaf. Continue to do it all along to form a cup shaped wrapper
  • For sweet dumplings, place the coconut filling in the middle in the shape of a ball, bring the corners on to the center, like wrapping a gift and close it with a pointed top
  • For savory dumpling, place the filling in the middle and fold the circle over in half and crimp the edge with a fork
  • Steam the dumplings in a pressure cooker or steamer for 8 to 10 mins until the dumpling wrapper is nice and glassy