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Bansh: Traditional Assamese Dumplings
Embark on a culinary journey to the northeastern reaches of India with Bansh, a traditional and beloved Assamese dish. These delightfully fluffy dumplings, crafted from rice flour and a vibrant medley of fresh vegetables, are steamed to tender perfection. Each dumpling unveils a flavorful heart of onion, ginger, green peas, carrots, and cabbage, perfectly harmonized by the zing of green chili and the aromatic freshness of cilantro. Served piping hot, these wholesome dumplings offer a comforting, nutritious, and utterly delicious experience that transcends time of day. Originating from the verdant Assam region, Bansh is not only a staple food, but a symbol of cultural identity, often enjoyed during festivals and family get-togethers.
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
- In a large bowl, combine the rice flour and water, stirring to form a smooth, pliable batter. Let it rest.
- In another bowl, mix together the cabbage, carrots, green peas, onion, ginger, green chili, cilantro, and salt.
- Heat oil in a pan over medium heat. Add the vegetable mixture and sauté for about 5 minutes until the vegetables begin to soften.
- Gently fold the sautéed vegetables into the rice flour batter, ensuring an even distribution.
- Lightly grease a steamer plate or idli molds with a bit of oil to prevent sticking.
- 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.
- 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.
- Remove the dumplings from the steamer, and let them cool slightly before serving.
- 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!
Tips
- The batter should be thick enough to hold the vegetables but not too dry. If it's too runny, add more rice flour.
- The vegetable filling can be adapted to your preferences. Feel free to add other finely chopped or grated vegetables such as bell peppers or green beans.
- For a non-vegetarian version, you can add finely chopped cooked chicken or shrimp to the vegetable mixture.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 20 minutes Calories: 278 Fat: 6g Carbs: 48g Protein: 7g Sodium: 76mg Sugar: 4g
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