Chhattisgarh Faraa Steamed Rice Dumpling Toor Dal Stuffed

Method

1. 1

   Make filling: combine coarsely ground toor dal with grated coconut, grated jaggery, finely chopped green chillies, cumin seeds and salt.

2. 2

   Mix well. Divide into 12 portions.

3. 3

   Make the dough: combine rice flour and salt.

4. 4

   Add hot water gradually, kneading with wet hands into a smooth, moist dough. Keep covered with a damp cloth.

5. 5

   Divide dough into 12 balls. Wet palms. Flatten one ball in your palm into a round 8 cm wide.

6. 6

   Place one portion of filling in the centre. Fold the dough over and seal the edges completely by pressing.

7. 7

   Shape into a smooth oval dumpling.

8. 8

   Set up a steamer with boiling water. Line with oiled cloth.

9. 9

   Arrange dumplings with space between. Steam on medium for 18 to 20 minutes until the outer layer is firm and cooked through.

10. 10

    Serve warm with green chutney or ghee.