Bansh: Traditional Assamese Dumplings

Ingredients

Rice flour

2 cups

Water

1 cup

Oil

2 tablespoons

Onion

1, finely chopped

Ginger

1 tablespoon, grated

Green chili

1, finely chopped

Cabbage

1 cup, finely chopped

Carrots

1 cup, grated

Green peas

1/2 cup

Cilantro

1/4 cup, chopped

Salt

to taste

Instructions

1. In a large bowl, combine the rice flour and water, stirring to form a smooth, pliable batter. Let it rest.
2. In another bowl, mix together the cabbage, carrots, green peas, onion, ginger, green chili, cilantro, and salt.
3. Heat oil in a pan over medium heat. Add the vegetable mixture and sauté for about 5 minutes until the vegetables begin to soften.
4. Gently fold the sautéed vegetables into the rice flour batter, ensuring an even distribution.
5. Lightly grease a steamer plate or idli molds with a bit of oil to prevent sticking.
6. Spoon the batter into the molds, filling them about three-fourths of the way full to allow room for the dumplings to expand as they cook.
7. Steam the Bansh dumplings for about 15-20 minutes, or until they develop a firm texture and are fully cooked through. Test with a toothpick - it should come out clean.
8. Remove the dumplings from the steamer, and let them cool slightly before serving.
9. Serve your homemade Bansh hot, ideally paired with your favorite chutney or sauce. For a traditional touch, try a tangy tamarind or spicy tomato chutney!