“This is from the Weekend magazine.”
8-10 steamed coconut dumplings

Ingredients Nutrition


  1. Sieve the flour and salt into a bowl.
  2. Mix well.
  3. Carefully add the water, a little at a time, stirring and mixing all the while to make a thick pancake like batter.
  4. The mixture should spread easily but not have a runny consistency.
  5. Set aside for 15 minutes approximately.
  6. Combine all the ingredients for the stuffing and divide it into 8-10 portions.
  7. You will now require aluminium foil cut into rectangles (approximately 4X6").
  8. Smear a little ghee on each piece of foil.
  9. Evenly spread 2 tbsps.
  10. of batter in the center leaving a good margin all round.
  11. Carefully add 1 portion of stuffing over it and fold the foil over.
  12. Fold the edges to make a neat rectangular parcel.
  13. Repeat the process with the rest of the batter and stuffing.
  14. Steam the parcels in a steamer for 15-20 minutes till firm to the touch.
  15. Open the parcels just before serving.
  16. Serve hot or cold with ghee.

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