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Monday, October 12, 2009

lentil dumplings in kadhi


This is a maharashtrian twist to pakoda in the punjabi kadhi. We call it "Kadhi-gole".I am really not sure, but in my family we call them "funkas". My maternal grandma being a superb cook, used to make these delicious funkas whenever we visited her place.There were a couple of ways she used to serve these to us. I am sharing here one recipe of funke.

Ingredients:

for dumplings-
1/3 cup mung dal
1/3 cup chana dal
1/3 cup tur dal
1/2 tsp ginger garlic paste
generous sprigs of cilantro
green chilies as per taste
1/2 tsp cumin seeds
salt as per taste

Chapati dough-
1 cup wheat flour
salt as per taste

Grind all the ingredients together in as less of water as possible. The batter can be kept a little coarse.Keep this batter aside.

Make a regular chapati dough.

To assemble the recipe: Roll out a small chapati. Place couple spoonfuls of dal batter in the middle of the chapati. Cover the batter completely with rest of the chapati as you would wrap a baby!! Fold all the edges over each other, so the batter cannot come out easily.

Steam these assembled funkes in bamboo steamer or any assembly used for steaming veggies or dumplings.

To serve these funkes, put the cooked funkes in a bowl and pour over a generous serving of kadhi. I'll share the recipe of Kadhi shortly.

Enjoy this tasty, tangy rustic recipe and need I mention it again, it is healthy!!

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