Serves: 2 People
1 1/4 Cup Palak/Spinach(washed and roughly chopped)
1/2 Cup Jowar/sorghum/ broom corn flour
1/2 Cup Besan/gram flour
1/2 Tsp Cumin
2 Green chilies(or more/as per taste)(Mine was hot chilies)
3 Garlic pods
1/4 Inch ginger
1 Tbsp Til/Sesame
Pinch of asefoetida
Salt as per taste
Enough water to make dough
1 Tbsp oil
for tempering: (optional)
1 1/2 -2 Tbsp oil for later use
1/2 Tsp Mustard seeds/rai
In mixer jar, take green chilies, ginger garlic and make fine paste(add 1-2 Tbsp water if needed). Now take all the ingredient in bowl(except oil which we are gonna use later and water). Now try to make dough using green chili paste and chopped spinach. Add water little by little just only to wet the ingredients and try to make a stiff dough. Keep mixing, after sometime, spinach will leave water so mix everything well and make dough.
In a boiler, add some water and let it boil. Use any metal strainer or the plate comes with boiler, grease it with oil. Apply some oil to your palms, make equal part of dough and make sausages one by one. Place sausages on greased plate and put it in steamer, close the lid. Steam for 10-12 minutes. Remove the tray from steamer and let it cool. Cut sausages into small cubes or in desired shape. make tempering with mustard seed, Add steamed sausages . Saute till sausages gets golden color from all sides and crispy. Enjoy as a appetizer, as a snack or serve as a side dish ,hot or cool with tomato ketch up, coconut peanut chutney or just as it is.
1)One can use bajra/pearl millet flour instead of gram flour and jowar flour.
2)Add green chilies as per the taste, the amount is also depend on the spiciness of chilies.
3)Do not add water at once. Spinach leaves its water. If the mixture becomes too soft , add some dry flour.
4)One can bake it in the oven to make it more healthy.
5) Cooking time also depends on thickness of the sausages, if they are thick cook for additional 2-3 minutes.
6) If one wishes it without tempering, they can just saute till the dumplings becomes golden.