Rice dumplings

Recipe from: 14 may 2012
rice dumplings

Ingredients 16
Servings 4
Time 00:10

Ingredients

  • 250
    ml
    cooked basmati rice
  • 75
    ml
    chopped coriander leaves
  • 125
    ml
    chopped fenugreek herbs or watercress or spinach
  • 100
    ml
    chickpea flour
  • 100
    ml
    soya flour
  • 50
    ml
    self-raising flour
  • 7
    ml
    crushed fennel seeds
  • 10
    ml
    ground chillies
  • 10
    ml
    salt
  • 10
    ml
    grated ginger
  • 25
    ml
    oil
  • 20
    ml
    lemon juice
  • 30
    ml
    cooking oil
  • 15
    ml
    sesame seeds
  • 10
    ml
    mustard seeds
  • 3-4
    curry leaves
 

Method

00:25
 
Place all the ingredients in a large mixing bowl and mix thoroughly. If necessary a little water can be added to ensure the mixture is soft.

If you have any baby marrow or a piece of carrot, you can grate it and add to the mixture.

In a large flat pan heat the 30ml cooking oil and when it is hot add the curry leaves and seed spices and allow to pop. Remove pan from heat. Lower heat and place pan back on the stove and dampen your hands and take little golf ball size bits of the rice mixture form into dumplings and place in pan.

Carry on until all your mixture is finished. Cover pan and allow to cook for about 5 minutes and then using a fork and spoon turn each dumpling over and cook for a further 5 minutes.

This can be served as a starter with some sweet and sour sauce, a chilli sauce or some plain yogurt.

Reprinted with permission of Healthy Vegetarian Foods. To see more recipes, click here.
 

Read more on: recipe  |  vegetables  |  rice  |  shallow-fry
 

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