Steamed Spinach Dumpling – An Appetizer and A Yougurt Delicacy

Every time I make this Spinach and yogurt delicacy, it brings back the memory of my grandmother and her earthy kitchen. I would have cooked the same recipe umpteen number of times but could never come close to the one which she used to make. The earthen pot, fire wood stove, yogurt made from the fresh milk from backyard and those experienced hands are the secret ingredients which brings the flavors missing in mine My gas stove and the stainless steel vessels could never emulate the same lest I shift to the olden days of cooking.

This yogurt recipe which is also called as Kadhi is a very common dish in many houses in North & West India, also adds up to a great soup. Normally cooked with only the curd & chickpea flour as the main ingredients, Gatte or steamed chickpea flour rolls are often added for extra punch.

I added Spinach to the dough for making the rolls and got a scrumptious snack and the ubiquitous Gatte or steamed dumplings too for the Kadhi from the same rolls.

Spinach & chickpea flour with spices

 

Ingredients for the Dumplings;

(serves 4)

• 2 cups of Spinach leaves
• 2 cups of Chickpea flour/Besan
• 1 cup Yogurt/curd
• 1/2 tsp. Turmeric powder
• 2 tsp. Red chillies powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. coriander powder
• 1 tsp. ginger-garlic paste (optional)
• Salt as desired
• Water as required

Delicate spinach logs..ready for a steam.

 

Method: Wash and shred the spinach leaves thoroughly. Shred the leaves finely. Take a large vessel and add the chickpea flour and all the dry ingredients into it. Add the shredded spinach & the yogurt into the dry ingredients and mix well. Make a solid dough, add extra teaspoon of water if you are not able to bind all ingredients into a dough.

Steamed and sliced spinach rolls

Make 5-6 small rolls using the same dough. There are 3 ways to steam these rolls:

1. Heat water in a large vessel and add these rolls in it. When the rolls start floating on the water, they are done.
2. Pour one cup of water in a pressure cooker and keep a small but broad bowl in it. Grease a plate which can fit into the pressure cooker. Keep all the spinach rolls on the plate and lower it into the pressure cooker. Cook for about 6-7 minutes on high pressure.
3. Steam the rolls in microwave mode.

For a quick snack!

Take out the steamed rolls and let them cool. Cut the spinach rolls into half inch slices and keep them separately.

Ingredients;

• 2 tsp. sesame seeds
• 1 tsp. mustard seeds
• 2 tsp grated coconut
• 1 green chilly
• 2 tsp. of oil
• A pinch of asafoetida/Hing
• a few curry leaves
• 1 tsp. of lemon juice

Method: Heat oil in a wok and add crackle the mustard seeds. Add the sesame and curry leaves fry for a minute.  Add asafoetida and spit green chilly.

Seasoned spinach appetizers!

Arrange the steamed spinach slices in serving dish and pour the hot seasoning over it. Garnish with freshly grated coconut.

A makeover!

Use the same recipe (link given below) for making the yogurt Kadhi and add the dumplings in the last boil. Serve the Spinach dumplings in Yougurt Kadhi hot with plain rice, Khichdi or chappatis.

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Scrumptious yogurt curry!

Notes:

1. Avoid spinach and make plain steamed dumplings instead.
2. Deep fry the steamed spinach dumplings and savor the scrumptious snacks or starters.
3. These steamed dumplings stay good for a week if refrigerated.
4. Add the steamed spinach dumplings to the cooked rice to make a delicious pilaf.
5. These delicacies make a very healthy snack or an appetizing starter.

You may like some of these healthy recipes on Lite Bite ;

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