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Toor daal dumplings
- chopped onion, grated coconut, corriander, curry leaves, salt, ginger, asafotida, green chillies and cumin
1. Soak 100gm toor daal for 5 hours 2. Drain water completely and coarsely grind toor daal with greenchillies and ginger 3. Add chopped onion, cumin, asafotida, grated coconut, chopped curry leaves and corriander to the ground mixture. 4. Add salt to taste and make it into a ball 5. Grease idly plate and steam the dumplings for 20 mins. 6. Serve it while it is hot. Adding ghee on top of them while eating enhances the taste.