Ingredients:
- Mong daal (Yellow lentil) 1 Cup (soaked in warm water for 4 hours then strain)
- Mash daal (White lentil) ¼ Cup (soaked in warm water for 4 hours then strain)
- Adrak paste (Ginger paste) ½ tsp
- Hari mirch (Green chilies) chopped 2
- Baking soda 1 tsp
- Olive oil
- Boiling water
- Pani (Water) as required
- Namak (Salt) ½ tbs
- ate Tamarind Chutney
- Sabut lal mirch (Button red chilies) 6-8
- Saunf (Fennel seeds) ½ tsp
- Zeera (Cumin seeds) 2 tsp
- Imli pulp (Tamarind pulp) 1 Cup
- Khajoore (Dates) soft & deseeded 8-10
- Gur (Jaggery) crushed ¼ Cup
- Pani (Water) ½ Cup or as required
- Namak (Salt) ¼ tsp or to taste
- Kala namak (Black salt) ¼ tsp
- Adrak powder (Ginger powder) ½ tsp
Green Chutney:
- Hari mirch (Green chilies) 3-4
- Lemon juice 2 tbs
- Namak (Salt) ¼ tsp or to taste
- Podina (Mint leaves) ½ Cup
- Hara dhania (Fresh coriander) ½ Cup
- Pani (Water) 1 tbs or as required
Assembling:
- Steam dumpling
- Dahi (Yogurt) whisked ½ kg
- Date tamarind chutney
- Green chutney
- Lal mirch (Red chili) crushed
- Zeera (Cumin seeds) roasted & crushed
- Namak (Salt)
- Hara dhania (Fresh coriander) chopped
Directions:
In blender,add yellow lentil,white lentil and blend until smooth.
In bowl,add blended lentil mixture and mix well for 4-5 minutes or until fluffy.
Take a bowl filled with water and drop small drop of batter in it. If the batter immediately starts to float on top of the water,the batter is ready.If not then whisk it some more.
Add ginger paste,green chilies and baking soda,mix well & set aside.
Grease ramekins with olive oil and 1 tbs of prepared batter.
In pot,heat water and place steam rack with ramekins,cover and cook steam on medium low flame for 10-12 minutes (Insert a tooth pick/stick,if it comes clean,its done).
In bowl,add water,salt and mix.
Now add stream dumplings in salted water and let them soak for 6-8 minutes,take them out,press and squeeze excess water and keep aside.
For Date Tamarind Chutney:
In saucepan,add button red chilies,fennel seeds,cumin seeds and roast until fragrant.
Add tamarind pulp,dates,jaggery,water,salt,black salt and ginger powder,mix well and cook on low flame for 5 minutes.
Turn off the flame and blend until smooth & let it cool.
For Green Chutney:
In blender jar,add green chilies,lemon juice,salt,mint leaves,fresh coriander and water,blend well & set aside.
Assembling:
In serving dish,add steam dumplings,yogurt,date tamarind chutney,green chutney and sprinkle red chili crushed,cumin seeds,salt,fresh coriander & serve.
Ajza:
- Mong daal (Yellow lentil) 1 Cup (soaked in warm water for 4 hours then strain)
- Mash daal (White lentil) ¼ Cup (soaked in warm water for 4 hours then strain)
- Adrak paste (Ginger paste) ½ tsp
- Hari mirch (Green chilies) chopped 2
- Baking soda 1 tsp
- Olive oil
- Boiling water
- Pani (Water) as required
- Namak (Salt) ½ tbs
- ate Tamarind Chutney
- Sabut lal mirch (Button red chilies) 6-8
- Saunf (Fennel seeds) ½ tsp
- Zeera (Cumin seeds) 2 tsp
- Imli pulp (Tamarind pulp) 1 Cup
- Khajoore (Dates) soft & deseeded 8-10
- Gur (Jaggery) crushed ¼ Cup
- Pani (Water) ½ Cup or as required
- Namak (Salt) ¼ tsp or to taste
- Kala namak (Black salt) ¼ tsp
- Adrak powder (Ginger powder) ½ tsp
Green Chutney:
- Hari mirch (Green chilies) 3-4
- Lemon juice 2 tbs
- Namak (Salt) ¼ tsp or to taste
- Podina (Mint leaves) ½ Cup
- Hara dhania (Fresh coriander) ½ Cup
- Pani (Water) 1 tbs or as required
Assembling:
- Steam dumpling
- Dahi (Yogurt) whisked ½ kg
- Date tamarind chutney
- Green chutney
- Lal mirch (Red chili) crushed
- Zeera (Cumin seeds) roasted & crushed
- Namak (Salt)
- Hara dhania (Fresh coriander) chopped
Directions:
Blender mein mong daal aur mash daal dal dein aur smooth hunay tak ache tarhan blend ker lein.
Bowl mein blended daal mixture dal dein aur 4-5 minutes or fluffy hunay tak ache tarhan mix ker lein.
Bowl mein pani lein aur tayyar batter la small drop dal dein agar drop pani ka upper float karay tou batter tayyar hai aur agar nahi karay tou aur whisk karein.
Adrak paste,hari mirch aur baking soda dal ker ache tarhan mix karein & side per rakh dein.
Ramekins ko olive oil sa grease karein aur 1 tbs tayyar batter dal dein.
Pot mein pani garam karein aur ramekins ko steam rack ka saath rakh dein aur dhak ker halki darmiyani ancch per 10-12 minutes kliya steam cook ker lein (Insert a tooth pick/stick,if it comes clean,its done).
Bowl mein pani aur namak dal ker mix ker lein.
Ab steam dumplings ko namak walay pani mein dal dein aur 6-8 minutes kliya bhego dein phir nikla ker press aur squeeze ker lein aur side per rakh dein.
For Date Tamarind Chutney:
Saucepan mein sabut lal mirch,saunf aur zeera dal dein aur khushbu anay tak roast ker lein.
Imli pulp,khajoore,gur,pani,namak,kala namak aur adrak powder dal ker ache tarhan mix karein aur halki ancch per 5 minutes kliya paka lein.
Chulha bund ker dein aur amooth hunat tak ache tarhan blend karein & thanda ker lein.
For Green Chutney:
Blender jar mein hari mirch,lemon juice,namak,podina,hara dhania aur pani dal ker ache tarhan blend karein & side per rakh dein.
Assembling:
Serving dish mein steam dumplings rakh dein,dahi,date tamarind chutney aur hari chutney dal ker lal mirch crushed,zeera,namak aur hara dhania dal ker serve karein.
