1 Cup  basmati rice
3/4 Cup chickpea flour (gram flour or Besan flour)
1 Teaspoon cumin seeds
1 Teaspoon red Kashmiri chili powder
1/2 Teaspoon turmeric
1/4 Teaspoon ajwain seed
1 1/2 Tablespoon any cooking oil, corn or canola (or your choice)
1/4  Cup cilantro leaves, washed and chopped
2  Tablespoon Fresh fenugreek leaves, washed and chopped (you can also use dried leaves)
Salt to taste
1 Teaspoon fresh lemon zest
10 strings of saffron

1: Wash your rice 3 or 4 times, then soak and keep aside for 30 minutes.

1: In a bowl, mix the chickpea flour, cumin, turmeric, Kashmiri chili powder and ajwain seeds.

2: Add oil, cilantro leaves and fenugreek leaves. Mix well with hands.

It will look like this:

Add warm water, tablespoon by tablespoon, kneading into a ball. Dough should be pliable but not sticky.  Keep aside for 30 minutes.

it will look like this:

Cut into four equal parts per the picture below:

Take each part and roll it out lengthwise into a long thin roll per the picture below:

Cut into 1 inch pieces. Press each piece with a fork per the picture below:


2:  Soak the saffron strings in 1 Tablespoon of water.  Keep aside.

3: Drain the water from the rice and rinse with water.

4: In amedium saucepan, add 3 1/2 cups water and salt. Once the water comes to a boil, add the rice and reduce the heat to medium. Cover the pot halfway and let it cook for 7 minutes until it is cook slightly al dente. Drain the water.

5: In the same pot, add 2 cups of water, salt and lemon zest. Once the water comes to a boil, add the dumplings, one at a time and boil for 10 minutes.

6: Add rice and the saffron water mixture, mixing lightly. Let it cook for five minutes or until the rice is cooked.

7: Garnish with fresh cilantro leaves and serve  warm for lunch or a light dinner with allergy friendly yogurt.

Note: This delicious meal is Allergy Friendly, Vegan, Gluten Free, Dairy Fred and Nut Free.





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