Steamed dumplings with coconut chutney

  • Serves: 2-3 People
  • Prep Time: 15 min
  • Calories: 112 kcal


  • Gram Flour - 300 grams
  • Picosa's Ghee Roast Spice Paste - 80-100 grams (Level of Heat/Spiciness)
  • Aerated Water - 200 grams
  • Picosa's Coconut Coriander Spice Paste - 100 grams
  • Cumin Seeds - 10 grams
  • Mustard Seeds - 10 grams
  • Salt - As Required
  • Curry Leaves (For garnish) -15-20 Leaves
  • Water - 30 ml
  • Ghee - 30 grams
  • Baking Soda- 5 grams


  1. Grease a steamer pan with 10 grams teaspoons of Ghee.
  2. Take gram flour in a mixing bowl.
  3. Add Picosa's Ghee Roast Spice Paste and salt.
  4. Add 200 ml of aerated water or as required. The amount of water required depends on the quality of flour, so add as required.
  5. Stir to a smooth thick batter without any lumps.
  6. The batter should be thick yet flowing. A quick tip is that if the batter become thin, then add 15- 30 gram of Gram flour.
  7. Bring to a boil 2 to 2.5 cups of water in a steamer pan or electric cooker or a stove-top pressure cooker.
  8. The amount of water to be added depends on the size of the steamer or pressure cooker.
  9. Now add the baking soda to the batter.
  10. Stir briskly and quickly. The baking soda should be mixed evenly with the batter. Or else you get uneven texture in the dumpling.
  11. The batter would froth and become bubbly, so you have to be quick.
  12. Pour the batter in the greased pan.
  13. Place the pan in a steamer or electric rice cooker or pressure cooker. The water should already be boiling or hot when you place the pan with the batter. When using pressure cooker, remove the vent weight/whistle from the lid and cover the cooker tightly with its lid.
  14. Steam for 15 to 20 minutes in an electric cooker. If using a pan or pressure cooker, steam for 12 to 15 minutes on a medium to high heat.
  15. To check the doneness, insert a toothpick and if it comes out clean, the dumpling is cooked. If the toothpick has the batter on it, then you need to steam for some more time.
  16. When the dumpling become lukewarm or cool, then with a butter knife gently slid along the edges. Keep a plate or tray on top of the pan.
  17. Invert the pan. If greased well, the dumpling will easily get inverted on the plate. Slice and keep aside.
  18. In a small pan, heat oil.
  19. Add mustard seeds, cumin seeds and let them to crackle.
  20. When the mustard seeds are crackling, add the curry leaves and chopped green chilies (optional).
  21. Stir and then add sesame seeds.
  22. Fry the sesame seeds for some seconds but do not brown them.
  23. For the coconut Chutney, take Picosa's Coconut Coriander Spice Paste and add 30 ml of water to it and mix well.

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