In the past few weeks, I have been on and off from posting my creations. Its all because of a much needed break for me and my passion to travel places to visit new destinations. My Mom and sister-in-law who are visiting us for about a month are a great company for me to have a blast with them and enjoy the travel with them. Also, 1st Jan was my 10th wedding anniversary and one of the best and lovely surprises I have got was my brother visiting me from Dubai for a couple of days just to celebrate my wedding anniversary. Usually, when our mothers are home with us, we tend to get laid back and lazy in preparing food too. We just keep demanding them to make this and that, what and what not, all those dishes which we have been relishing as we grew up. One of them is this traditional recipe from called “Bhapouri” which means steamed lentil dumpling. This is my mom’s recipe which she had made on my request and I am sharing here with all of you. “Bhapouri”, indeed makes a very healthy spicy snack which can be enjoyed with chutney at tea time. These steamed dumplings can also be fried to be enjoyed like pakodas. Not only this, you can relish this as a main course when added to a curry which just tastes divine with hot steam rice. Here is how we do it…
For dumplings ( bhapouri):
200 gms, split Bengal gram (chana dal)
100 gms, urad dal (split black gram lentil without skin)
12-13 nos, garlic cloves
7 nos, Kashmiri whole red chilies ( you may increase or decrease as preferred)
1½ tsp, cumin seeds
3 tsp, Amchoor ( dry mango powder)
2 nos, medium onions, sliced
3 nos, medium tomatoes, sliced
6-7 nos, garlic cloves
1 inch, ginger piece
1 tsp, cumin seeds
1½ tbsp, coriander seeds
3 nos, Kashmiri red chilies
½ tsp, turmeric powder
½ tsp, Kashmiri red chili powder
1nos, black cardamom
150 gms, yoghurt, whisked well
Salt as required
Water as required
4 tbsp, oil
Clean, wash and soak both the dals (lentils) for atleast3-4 hours or overnight
Drain and grind them to paste along with the other ingredients mentioned for bhapouri, without adding water to it.
Prepare a steamer or boil water in a pan and place a colander/perforated plate lined with muslin cloth or cotton hand kerchief
With the help of small spoon or fingers, drop the prepared paste over the lined colander/perforated plate of badis(vadis) small bite size. Do not overlap while dropping the paste.
Cover and steam it on medium flame for 15 minutes or till done. The sign that they are done is they will flip easily without sticking to the cloth.
Grind together all the ingredients mentioned under gravy except oil, salt and yoghurt using very little water if required.
In a heavy bottom pan, heat oil. Add ground masala paste and sauté on high heat for 3-4 minutes.
Cook till raw small of the masala (spices) goes off.
Lower the flame and stir-in the yoghurt till it combines well with the masalas( spices)
Add salt, warm water depending upon the thickness of the gravy required. Cover and cook for 3-4 minutes
Drop-in the dumplings into the gravy and cooked it for another 4-5 minutes.
Keeping in mind, later gravy will thicken after the addition of dumplings as the dumplings will absorb some gravy, adjust the gravy consistency accordingly.
Dish out, garnish with coriander leaves and enjoy with hot steamed rice or phulka
To make the gravy less spicy, discard the seeds of the dried chilies and proceed