313. Coconut Stuffed Dumplings🔗

Ingredients :

Grated Coconut - 420 gms (12 palam) Jaggery - 420 gms (12 palam) Cardamom powder - 8.75 gms (¼ palam) Water - 562.5 gms (⅜ padi) Rice flour - 750 gms (½ padi) Rice flour - 93.75 gms (1/16 padi)

Procedure:

• Grate the jaggery and mix it with coconut in a vessel. Fry this mixture for 5 minutes without getting burnt. Then add cardamom powder to the jaggery mixture. This is called stuffing.

• Clean the rice and dry it under shadow. Then grind it to flour.
• Boil the water and then add the rice flour and mix it well. When the flour gets boiled once remove it from the fire and spread it on a plate.

• Then apply gingely oil in hands and knead the rice flour firmly.
• From that rice flour make small round ball(gooseberry size).

• Take each ball and dust it in the rice flour and make a bowl shape. Then keep the required stuffing and close the outer layer. Repeat the process for the rest.

⦁ Cook each dumpling in the same way as we cooked idli in idli plate. Since these are very small dumpling, in one idli plate u can arrange many at a time and cook. Take care they should not touch each other.

P.S : For the stuffing we can also use sesame seed,coconut,variety of dal,cream of wheat . We can mix any one or two or three with sugar or jaggery and cardamom powder and prepare the sweet version. For savoury version we can use variety of dal,salt,green chilly,coriander leaves and cumin seed.