Sunday, April 25, 2010

Chickpea Dumplings

This is a variation of a traditional tamil snack called ‘Parupu Urundai’ which is made using toor dal. My variation uses chickpea and also added vegetables and greens. This is a very nutritious dish as it does not require any oil.


White Chickpea – 1 cup

Green chilli – 5

Salt – 1 teaspoon

Carrot – ½ cup (grated)

Onion – 2 (medium)

Coriander and Curry leaves – 1 tablespoon each

Coconut – 2 table spoon (Finely chopped)


  1. Soak the chickpea overnight (or at least for 6 hours and ensure to change the water after 3 hours)
  2. Grind Green chilli, Chickpea along with salt coarsely.
  3. Add chopped onions, Coriander and Curry leaves, finely chopped coconut and grated carrots to the chickpea paste and mix well.
  4. Make dumplings from the chickpea mixture and steam cook them for 15 minutes in medium flame.

Note: You may add other vegetables along with to in place of carrots in step three. I have added chopped spinach as shown in the picture.

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