My mom liked it in all three forms and we also liked it just because this thing was praised so much. I think this is a very important tool when we want our kids to like the healthy versions of snacks or home made food. They start liking what we praise and what we eat with delight. Happy moments are associated with good food, tasty food. So if we all enjoy an ice cream and expect a kid would not eat it, behaving like a good girl/boy, we are being unfair.
What do you think?
Coming to this healthy snack or meal recipe, this is a quick cooking one to. Although it looks like extensive work, with a steaming device and a grinding gadget used, the cooking time is not much.
Thirty minutes is not much of a time when 5-6 portions can be prepared if you start from scratch. For the two of us, it results in snacking 3 times or 2 day's worth of snacks and a curry. Good enough.
I used to make it quite often sometime back, almost always using an idli steamer, the dumplings would be in the shape of idlis and would be deep fried sometimes for guests. Always a nice tea time snack.
Sometimes it would be a breakfast too. The shallow fried whole idlies, with slightly crisp spots here and there, will be submerged in a thin green chutney (coriander, mint and green chillies with lime) and that would make a hot-spicy-tangy start to the day.
This time I decided to make it the way my mom used to steam them. Just for the blog as I wanted an authentic looking Bhapouri here :-)
So Bhaap is steam in Hindi and the dumpling is called Bhapouri or Baphouri in regional accents.
The preparation is quite simple and you can steam them even if you don't own a steamer. I always steam all my Momos and Fara (goojha) and dumplings this way and have not felt a need to buy a fancy steamer to clutter my kitchen. Which it already is.
The idli steamer I have and have reduced using it already. Simpler utensils work better most of the times.
To make a paste...
dhuli masoor daal (skinned red lentils) 1 cup (soaked for minimum 2 hours or overnight for convenience)
cumin seeds 2 tsp
ginger roughly chopped an inch piece
garlic cloves 5-6
dry whole red chillies 2-3 or to taste
turmeric powder 1 tsp
To mix in the paste...
diced onions 3-4 to 1 cup
chopped coriander greens 2-3 tbsp (optional)
It's really quick if you have soaked the lentils beforehand. Keeping the paste ready is also one step ahead to a quick snack.
So make the paste with all the ingredients listed. A coarse paste is intended.
And while you are doing the blending and mixing, put a pan with water to boil. Place a perforated plate over the rim of the pan and place a muslin cloth to line he perforated plate. I use a square cotton handkerchief.
If using a proper steamer, you know what to do.
The paste of lentils has to be dropped like Vadis (or Badi) , small round dumplings using a spoon or your fingers, into the lined perforated plate.
Note that I have used a regular Indian Kadhai and have placed a deep perforated plate (steel chhanni) which fits the rim of the kadhai. We all have a few pans of different sizes and lids of different sizes and such an arrangement can be done every time if you plan to steam something. I find it more practical than a steamer.
These can be had immediately with or without a green chutney. If you are planning to have it with masala tea, which takes about 10 minutes to boil and get ready with milk, you can steam these dumplings on the side if you have the lentil paste ready. Or just quickly stir fry or deep fry the dumplings if you the leftovers in the fridge.
The dumplings keep well in the fridge and can be reheated, fried or curried later. You can always use other lentils for making these dumplings , which would result in different taste and texture. These red lentil,ones are traditionally made for their light texture, probably due to quick cooking property and because they are really tasty too. I have tried making them with other lentils but always found them inferior to these ones. So if you are thinking of Chana daal (split chickpeas) or even split yellow peas, why not making another version called Beasn Katli which involves a slightly different cooking technique and the taste and texture is really great.
Different ingredients need to be treated differently I feel. To make the best of them :-)