FOR MAKING THIS DUMPLING YOU NEED THIS MOLD SEE IN THE PICTURE.
This is a mold with 4 trays with shape, you can feel the batter in them, then they have stick in the middle, and all trays have the whole in the middle, so they stand on top of one another, you need this big pot so the mold to stay in if you don’t have then you can use 1 tray use your steamer, or you can use a cover pan, each tray have there on legs too, you can put water in the pan just to cover the tray legs, each tray you brush with oil.
You can see in this picture tray with a stand on the bottom.
INGREDIENTS FOR STEAMED DUMPLING
1 1/2 cup urad dal
2 1/2 cup long green rice
1/2 teaspoon fenugreek seed
Some oil corn or canola /or your choice to brush the tray
1: Mix all 3 ingredients, Rice, Dal, and fenugreek seed, then wash them nicely 3 or 4 times, then soak them for 5 to 7 hours. ( i soak them in the morning and keep them until evening and bland after dinner ) Then put in strainer and clean with clean water, then blend them fine.(not like past )
2: Take big pot and put bland batter in the pot, (make sure you pot is big because batter going to be rise) add salt to taste and mix well, cover the pot and keep in warm place over night, it will rice and become so fluffy and lite.
3: Then when you are ready to make them, take the big pot that the whole mold can fit in that pot, and cover the lid,( if don’t have big pot then you can use 2 or 3 dumplings dish)add water in until the bottom part cover, and bring to boil, brush the dumplings trays with oil, then add better and put in the pot which is with boiling water, and cover lid and let cook for 7 minutes.
4: Take them out and let it get cool, (add some more water in the pot each time ) then take a butter knife use little oil in point and take the ready dumpling out, do all same way until you finish all the better.
This is ready in the tray. This is stand it look like this.
This is ready to eat Look this is dumping with soup
and nut free
This is very healthy food, you can eat it with anything, like hummus, sun butter, sweet sauce or whatever you like if don’t have to eat with only soup, you can keep the batter for a whole week in the fridge.
This is vegan, allergy-friendly, gluten-free, dairy-free, and nut-free.
Note: for the soup recipe go to veganrasoi. Com, for lentils and veggie soup, and for a green dip go to veganrasoi.com, for Roasted split chickpeas dip.