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GRaM FLoUR DuMPLINGS IN TANgY SpICY GRaVY

 

Gram flour is also called Besan. This dumpling idea comes to mind when my mother in law prepared dhoka er dalna.dhoka is preapared by chana dal paste ,mixed with bhaja masala and steamed,then cutted into pieces and deep fried.i thought to make from gram flour when my hubby wanted to eat dhokaer dalan but I ve lack of chana dal at home. Aftewr tasting the curry my mother in law loves the idea of steaming gram flour and replaced this with dhoka.this dish is now a regular dish of our home.

In odisha also some traditional dishes are prepared from gram flour dumpling called pakudi tarkari or pakoda curry.This dish is a mixture of both odiya dish and bengoli dish.

As the name suggest gram flour dumplin

g but I mixed some rice flour to give it a crunchyness but it can be prepared without rice flour..

 

Ingredients ::

for dumplings :-

  • Besan                                   1cup
  • Rice flour                            3tbsp
  • Curd (thick)                       3tbsp
  • Chopped onion                 2tbsp
  • curry leaves                        5-6no  (chopped)
  • Grated ginger                     1/2tsp
  • green chili                           2tsp   (Finely Chopped)
  • Baking powder                   3/4tsp
  • Water                                   for  mixing
  • Oil                                         1/2tsp
  • Salt                                       as per taste

For Gravy :–

  • Potato                                  1medium     (cut into cubes)
  • Onion                                  1big     (finely chopped)
  • Ginger Garlic Paste          2tbsp
  • Cumin powder                  1tsp
  • Coriander powder            1 1/2 tsp
  • Turmeric                            1/2tsp
  • Kashmiri Chilli powder   1tsp
  • Chilli sauce                        1tbsp
  • Soya sauce                         1tsp
  • Cardamom                        2no
  • Cinnamon                         1/2″ pc
  • Cloves                                3no
  • Sugar                                  1tsp
  • Salt                                     to taste
  • Oil                                      for deep frying and cooking

 

METHOD OF PREPARATION :

  •  Wash peel the potato and cut into cubes.dip this in water

and keep aside.

 

DUMPLING:

Mix besan ,rice flour salt in a bowl.

 

Add curd, and water to make a thick batter.

 

Batter consistency will be like idly batter.

 

Add onions, green chilise,chopped curry leaves and oil.

 

Grease a microwave safe bowl and keep it aside.

 

Add  baking powder to the batter and mix well.

 

Transfer it to a greased microwave safe bowl.

 

Microwave in high for 3mintutes.

 

Do a toothpick taste, it should comes out clean otherwise

cook for few seconds more.

 

Cool it,demould and Cut into pieces.

 

Heat sufficient oil in a wok and deep fry these pieces, till its turns golden in colour.

 

Also deep fry the cubed potatoes in the same oil.

 

Gravy:

In a small bowl mix cumin powder, coriander powder, turmeric, salt,sugar,chili powder add water and make a paste.

 

Powder  one cardamom, half of cinnamon, one clove.

 

Heat oil add 1 cardamom, half of cinnamon and 2 cloves, when it release aroma add finely chopped onions fry till it turns brown.

 

Add ginger garlic paste,salt and fry till oil separates.

 

Add grated tomatoes cook till its raw smell disappear.

 

Add prepared dry masala paste mix well.

 

In thi s stage add the sauces and mix it for a minute.

 

Add fried potatoes mix for 2 mintutes.

 

Pour 1one glass of water and let it it boil, put lid and simmer for 5-7mint..

 

Add fried besan dumplings.

 

sprinkle powdered masala and serve immediately..

 

NOTES::

 

  • Besan dumpling will be broken if it remains in gravy for long time.
  • So Just before serving add besan pieces, boil and serve.
  • These dumplings are tastes good in simply tomato gravy.if you don’t like the gravy you can change it.
  • Instead of grated tomato tomato puree can be used

shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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