Steamed rice flour dumplings stuffed with a spiced toor dal and coconut filling — the festive Chhattisgarhi preparation made for Chhatthi (6th day after childbirth) and other occasions.
Ingredients
For outer layer:
2 cups rice flour
Hot water — to knead a soft dough
1/2 tsp salt
For filling:
1/2 cup toor dal — soaked 2 hours and coarsely ground (not smooth)
1/4 cup freshly grated coconut
2 tbsp jaggery — grated
2 green chillies — finely chopped
1/2 tsp cumin seeds
Salt to taste
Method
Make filling: combine coarsely ground toor dal with grated coconut, grated jaggery, finely chopped green chillies, cumin seeds and salt.
Mix well. Divide into 12 portions.
Make the dough: combine rice flour and salt.
Add hot water gradually, kneading with wet hands into a smooth, moist dough. Keep covered with a damp cloth.
Divide dough into 12 balls. Wet palms. Flatten one ball in your palm into a round 8 cm wide.
Place one portion of filling in the centre. Fold the dough over and seal the edges completely by pressing.
Shape into a smooth oval dumpling.
Set up a steamer with boiling water. Line with oiled cloth.
Arrange dumplings with space between. Steam on medium for 18 to 20 minutes until the outer layer is firm and cooked through.