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)
- Soak the chickpea overnight (or at least for 6 hours and ensure to change the water after 3 hours)
- Grind Green chilli, Chickpea along with salt coarsely.
- Add chopped onions, Coriander and Curry leaves, finely chopped coconut and grated carrots to the chickpea paste and mix well.
- 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.