Now that my Mum is here, we are revisiting traditional Indian recipes. Being plant-based, it is more fun to batch cook, saves us time and energy over the week. These are our version of Kolakattais or steamed rice dumplings. A great idea for school snacks.
You will need 2 cups of coarse rice flour; 1/2 red onion finely chopped; 1 green chilly finely chopped; 1/2 cup packed chopped coriander; 1/2 cup of grated fresh coconut; 2 tsp white sesame seeds; 1tsp cumin seeds and salt to taste. Now mix the flour with these seasonings and add 1/2 cup of buttermilk to resemble breadcrumbs. Add 1/2 cup of water (slowly, a tablespoon at a time) to gather into a ball. The dough must be moist but not wet. Now, make small oval dumplings, lay them on a steel plate and steam in the cooker for about 10-12 minutes.
In Melbourne, I use ‘Puttu Podi’ which is available in any Indian or Sri Lankan grocery. Steaming can be done in a bamboo basket or a vegetable steamer, just make sure no water touches the dumplings, while steaming.