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Mint dumplings

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Description

A tasty and wholesome South Indian snack, mint dumplings are cooked with a mixture of rice and lentil batter and enhanced with various veggies and fresh mint leaves. To make golden-brown, crispy bites, the batter—seasoned with red chilli powder and turmeric—is cooked in a special appe pan. With the crunch of onions, tomatoes and corn and the invigorating scent of mint, these dumplings are light but filling.


Ingredients

Scale
  • 30 grams split urad dal
  • 30 grams chana dal
  • 60 grams rice
  • 20 grams boiled corn
  • 1 small green chili, finely chopped
  • 1/4 teaspoon ginger, grated
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 1 teaspoon oil
  • 1 tablespoon finely chopped pudina (mint leaves)
  • 30 grams finely chopped onion
  • 30 grams finely chopped tomatoes
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder
  • Salt to taste
  • 1/2 cup water (for batter)

Instructions

  • Rice, urad dal, and chana dal should all be soaked in water for four hours or overnight.
  • Drain the soaked ingredients and grind them into a smooth batter, adding water as needed.
    Transfer the batter to a bowl and mix in chopped pudina, all the vegetables, green chili, ginger, turmeric powder, red chili powder, and salt.
  • Heat oil in a pan, add cumin seeds and mustard seeds, and let them splutter. Then add this tempering to the batter and mix well.
  • Before using an appe pan , preheat it and lightly oil its cavities.
  • Pour spoonfuls of batter into each cavity of the pan.
  • Cook on medium heat for about 2-3 minutes on each side, until golden brown and cooked through.
    Serve hot with coconut chutney or your preferred dip.


Nutrition

  • Serving Size: 525 kcal
  • Fat: 7.2 g
  • Carbohydrates: 95.6 g
  • Protein: 20.8 g
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