Recipe- Steamed Whole Wheat Spinach Dumplings



Recipe- Lauki Palak Muthia/ Bottle gourd Spinach Dumplings
Print Recipe
"Healthy steamed and tummy filling dumpling snacks made up of spinach, calabash and whole wheat flour."
Servings Prep Time
4 People 30 Minutes
Cook Time
25 Minutes
Servings Prep Time
4 People 30 Minutes
Cook Time
25 Minutes
Recipe- Lauki Palak Muthia/ Bottle gourd Spinach Dumplings
Print Recipe
"Healthy steamed and tummy filling dumpling snacks made up of spinach, calabash and whole wheat flour."
Servings Prep Time
4 People 30 Minutes
Cook Time
25 Minutes
Servings Prep Time
4 People 30 Minutes
Cook Time
25 Minutes
Ingredients
For Dumplings
For tempering
Servings: People
Instructions
  1. Wash, peel and grate lauki. keep aside.
  2. Wash and chop spinach, keep aside.
  3. Now in a wide big bowl take grated lauki, chopped spinach, ginger paste, green chili paste, salt, bhuna jeera powder, hing, red chili powder, baking soda and haldi. Mix well.
  4. Now add aata, suji and besan, knead to a dough. (You may not need to add water as the vegetables has enough water, but if you feel you may use little water to knead it) Cover and keep aside for 10-15 minutes.
  5. Meanwhile keep your steamer ready and grease the steamer plate.
  6. Now grease you palm and pinch the dough to make small to medium sized ball and start arranging them in a steamer plate, making sure enough space between each ball as they will raise in size after steaming. (You may need to steam all balls in 2-3 batches)
  7. Now when steamer is hot enough, keep the plate in a steamer and steam for 25 minutes or until done.
  8. When done, take the plate out and remove transfer the dumplings in another plate. And steam other balls. Do the same with whole dough.
  9. When all dumplings are ready and cool enough to handle, cut each dumpling in to four pieces. and keep aside in another bowl.
  10. Now before serving, we will temper them. For that take 2-3 tbsp oil in a pan, add 1 tbsp mustard seeds and let it cracker, when done add 1 tbsp sesame seeds and fry for few seconds then add 1 tsp kalonji and fry.
  11. Now add dumpling pieces and toss well, so that add dumpling pieces coated well.
  12. Serve hot with green chutney or ketchup. Enjoy!
Recipe Notes
  • JAINS may avoid ginger from this recipe. 
  • You may refrigerate them after steaming, and take out enough quantity, microwave for a minute and then temper before serving.
  • For better taste it is advised to have when warm.
  • You may add curry leaves also while tempering.
  • To make it more spicy you may add red chili powder or green chili paste, ginger paste in tempering also.
  • You may serve it just after steaming is done, no need to temper. But to enhance the flavors it is advised to temper.
  • You may also use this steamed dumplings as a kofta while served in curry.
  • If serving to kids, adjust chili as per their tolerance.
  • Adjust salt as per your taste.

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Author: Vibhuti Jain

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