Try this vegetarian version of the popular Chinese recipe of chicken flower dumplings. As the name implies, this yummy dish resembles a flower. It's absolutely easy and simple to prepare this steamed delicacy. In this recipe I have made use of elephant yam, but you can also prepare it with any vegetables or mixed veggies.
Some corn flour / breadcrumbs can be added if desired. It is a great party recipe that can be enjoyed as an appetizer with some sauce or chutney a la Indian style. So check out the step by step pictorial recipe to prepare these appealing flower dumplings.
- 300 gms. elephant yam, boiled al dente & grated
- 1/2 cup rice, soaked for an hour & drained
- 1 tbsp. oil
- 1/2 tsp. cumin seeds
- 1/4 tsp. asafoetida
- 1 onion, chopped
- 1 tsp. garlic, chopped
- 1 tsp. ginger, chopped
- 2 green chilies, chopped
- 1/2 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp. red chili powder
- 1/2 tsp. garam masala powder
- salt to taste
- 2 tbsp. coriander leaves, chopped
Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. Then add the chopped onion, ginger, garlic and green chilies. Stir fry till light brown.
Add all the dry spices and give it a stir. Switch off the flame and add the grated yam and coriander leaves. Mix everything well and knead into a dough.
Divide into small round balls. Coat them in the drained rice and steam for 15 minutes or till the rice is cooked. Serve as an appetizer with any chutney or sauce.
Heat oil & temper with cumin seeds & asafoetida. Sauté few seconds.
Add chopped onion, ginger, garlic & green chilies. Sauté till light brown.
Add all dry spices & give it a stir. Switch off the flame.
Add yam & coriander leaves. Mix well & knead into a dough.
Divide into small round balls. Coat them in the drained rice.
Steam for 15 minutes or till the rice is cooked.
Serve as an appetizer with any chutney or sauce.
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