Ingredients
For outer covering:
Raw rice-200gms
Coconut oil -1tsp
salt -a pinch
For stuffing:
Oil-1 tbsp
Moong Dal Sprouts- 50 gms
Carrot(small) thinly sliced -1
Cabbage(grated)-50 gms
Capsicum(thinly sliced)-25 gms
Big onion(medium size)sliced-1
Corriander leaves-small bunch
Mint leaves-small bunch
Oats-2tbsp
Ginger garlic paste-1 tsp
oil-1 tbsp
tumeric powder-1 tsp
salt-as per requirement
chilli powder- 1 tsp
Garam masala-1 tsp
Sugar- 1 tsp
Lemon juice-1 tsp
Procedure:
(For the outer wrapping)
# soak the rice for 2 hrs and grind to make a
smooth paste.
# In a kadai, add a cup of water, salt and 1 tsp
oil and allow it to boil.
# Add the ground rice and mix thoroughly until it
gets into a smooth paste.In a kadai, add 1 tbsp of oil and 1 tsp sugar,
heat till it turns light brown.
# Add Onions and ginger garlic paste and sauté
till the onions are soft.
# Add all the vegetables, sprouts and oats and
mix well.
# Add turmeric powder and salt and sauté on
low flame till the vegetables becomes soft.
# Add chilli powder and garam masala and
saute for a minute.
# Switch off the flame .Add chopped corriander,
mint leaves and lemon juice and mix well.
#. Wrap the prepared mixture with the rice dough
to form spherical dumplings.
# Steam the dumplings for ten mins and serve
hot with tomato sauce and green chutney.
