South Indian Dumplings

Hello All,

Good to see you all, Presenting you all an interesting South Indian especially Tamil Nadu recipe here. As you all know Rice is the staple food of southern India. We people consume rice in different form but three meals a day, at least two of our daily routine meals will contain rice, Because we people love rice :)

So here you'll get to know about easy South Indian - Momos, in both Sweet & Savoury. Let's get started

Ingredient List

Sweet Recipe

1) Rice flour - 250 g

2) Coconut grated - 1 cup

3) Jaggery - 250 g

4) Pinch of salt

Savoury Recipe

1) Moong/Urad dal - 200 g

2) Dried Red chilli - 6-7 pieces

3) Asafoetida - pinch

4) Rice flour - 250 g

Breakdown the jaggery into small pieces as it will melt down faster in boiling, once jaggery is fully dissolved, filter out the jaggery water for removing impurities if any , again heat it up until it reaches string consistency

These two combo makes the best combo in most of the sweet dishes of south india, Let the jaggery caramel cool down a bit, add thin sized grated coconut and combine

Add a pinch of salt to the rice flour and this jaggery medium and start preparing dough, no need to add water, as the liquid in the caramel will give the required water. After combining, when pressed with hand it should hold without crumbling down

Had this cute 3d mold, in the shape of modak, greased the walls of mold with ghee for easy release and better taste, stuff the dough, press and release from mold easy peesy :P and organize it in the steam plate, where they will be cooked by steam

This is the common used here for food items that requires steam for cooking. For Idli, Idhiyappam these are steamed healthy dishes, commonly taken as breakfast and dinner. Keep the plates in the setting(air) and water at the bottom of the vessel, fire boils the water, steam is evaporated which in turn cooks the dumplings/modak

Soak Moong/Urad dal in water for 1 hour, add red chilli, asafoetida and pinch of salt. After it sizes up, drain the water(use for other cooking purpose) and blend it in mixie grinder without adding water as is required in thick consistency, blend for 30 secs, sprinkle two to three drops of water and blend again until it becomes as paste.

Apply oil onto your clean hands, roll it (it will be sticky though) and place it on the plate and keep it for steaming, meanwhile make outer layer dough, Plain rice flour with pinch of salt, add hot water. DO NOT USE HANDS TO COMBINE. As water is hot, it might burn your fingers, instead use spatula or stirrer and continuously stir required of amount until its soft but holds shape, neither watery nor crumbling easily. Test it by taking a small piece and roll, it forms ball without any extra effort

Take a small amount of dough, flatten it at 3mm thickness more thickness will be chewy, less thickness will tear, so carefully choose the thickness and even it out. Now place the steamed stuffing in middle and close the outer layer and get it ready for final steaming

Once steamed, they will look like this. As here you can see the steam coming from savory one. Correct moment where able to catch the steam in sunlight

Heyya, Glad you made this far, So did you like the recipe, have a feeling something can be added extra to give twist in the recipe, let me know in the comment section.

See you next time, Until then.. Adios !!!