Wednesday, January 28, 2015

Finger (Ragi) millet sweet stuffed dumpling


Finger (Ragi) millet sweet stuffed dumpling
Finger (Ragi) millet sweet stuffed dumpling

Ingredients:
To make inner filling:
  1. Channa dal (split Chick Pea) – 1/2 cup
  2. Jaggery ball – 1/2 cup
  3. Cardamom powder – 1/4 teaspoon
To make outer dough:
  1. Ragi (Finger millet) flour – 1 cup
  2. Water – 1 cup
  3. Rock salt – 1 pinch

Method to make inner filling:
  1. Soad Channa dal for 2 hours before making the dumpling. Wash and drain excess water. Put that in a pressure cooker, add 1/2 cup of water and place it on a stove. After the first whistle, reduce the flame and let it remain for 4 to 5 minutes.
  2. Let Channa dal become completely cool. Drain excess water if any and put the dal into a mixer grinder jar. Make a soft mixture and transfer that to another bowl.
  3. Powder the jaggery ball and mix it along with dal filling. If the jaggery powder has lumps, grind that as well for few seconds in mixer jar and then add to dal.
  4. Add Cardamom powder and mix all the ingredients thoroughly. Now the filling is ready.
Method to make dumpling dough:
  1. In a thick bottomed pan, roast the Ragi (Finger millet) flour until it becomes slightly hot. It takes only 3 to 4 minutes. Turn-off the stove and let the flour cool. Add Rock salt to it.
  2. In another pan boil the water to rolling stage. Then pour the water slowly into the millet flour bowl and keep mixing it with a ladle. When the dough becomes slightly cool so as to handle with your fingers, knead the flour thoroughly and bring it to smooth dough consistency. Cover it with a lid.
Method to make dumpling shapes:
  1. Take a small lemon sized dough and roll it well between your palms. Place the ball in left palm and press it with right hand fingers and flatten it. Then with both hand fingers slowly keep pressing the dough and make a thin layered cup shape.
  2. Roll the inner filling mixture into a small ball shape and place it in the middle of the cup. Bring the remaining outer dough around the filling together so as to cover the filling completely.
  3. Repeat the steps until the millet dough gets over.
  4. Place the dumplings on an Idli plate and steam it for 30 minutes. Serve hot.
Note:
  • I have learnt this recipe from Isha Kattupoo magazine (December 2014 publication).
  • Make sure that the water quantity is right while making inner filling and the outer dough. If any one of these becomes soggy, we can not make the proper dumpling shapes.
  • The outer dough can dry very soon. If you feel that it becomes dry when you are making the dumpling shape, simply wet your fingers in water and continue the steps.

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