Monday, March 11, 2013
Adzuki Beans (Red Chori) dumpling
Hello dear reader :-)
How was your weekend? We had awesome weather here, especially yesterday. Got bub's haircut done two days back. Now he looks all ready for spring :-) ...on a side note: I can't stop kissing his chubby hands :-)
So coming to this recipe, it's something I made up along the way while trying innovative ways to finish a plethora of legumes lying around in my pantry just begging me to pick them up, each time I scavenge there to pick something quicker to cook, such as a can of coconut milk for eg.
So in an effort to do something about it, I soaked these Adzuki beans, as the first step in any legumes cooking, which needs soaking. I was confident I could come up with something as my Mung Bean pancakes were a success.
The next day, I drained and saved the water in which the beans were soaked. Then I grinded coconut first , added the beans next, and ground everything to a smooth batter with not too much water, as the beans itself gives out water while grinding and it does not get clumpy unlike ground rice.
Then I let the batter sit for a while, after which I added some shredded cabbage and spinach for crunch and taste. Mixed until everything got incorporated. Checked for salt. And made dumplings using the Idli steamer. It was a hit with my dears at home who were after me to make more "illi" (as bub calls it )
Adzuki beans (red chori) : 1 cup
Water to soak beans
Shredded Coconut : 2/3 cup
Cumin seeds: 1 tablespoon
Dry red chilli/chilli powder : as pet your taste
Hing : two teaspoons
Shredded cabbage/Spinach or both : optional
How I made:
Soak the beans overnight, or until all beans are well soaked. Drain water and reserve.
First grind the coconut, chilli, and cumin along with a few tablespoons of water sufficient enough for the motor to run and grind it to a smooth paste, it's ok if a tiny bit of chunky piece is left, but not too much
Note: It's critical to grind the coconut alone first (not along with beans) to get the soft chewy texture of the dumpling.
Then add the beans and grind well, you may even do it in batches. Just make sure the beans is really ground well, (it's important that the beans are well soaked just for this purpose to get a good ground batter, else be prepared to bite into unsavory stone like bits of not-so-well-soaked beans)
Now add hing, check for salt. Let the batter sit for say just 30 minutes (for getting soft chewy dumplings).
Then add cabbage and spinach.Check for salt. Drop tablespoons full into Idli moulds and steam for 20 minutes. Now, when you open the lid, you might feel the batter is still not cooked, but if the top feels just ever so lightly hard, it's indication to the doneness. This is because, as it cools outside the steamer, it hardens, but not that hard, it gets chewy but still soft and did I forget to say "yummmm" :-)
Have a wonderful week ! :-)
Please do not copy
All contents in this blog cannot be copied without written permission from the blog author.