by Tarla Dalal
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These steamed dumplings can be served either as a farsaan with a meal or as an anytime snack.
- Combine all the ingredients in a bowl and knead to make a soft dough using a little water if required.
- Divide the dough into a 3 equal portions and shape each portion into a cylindrical roll of about 125 mm (5") in length.
- Place the rolls on a greased steaming dish and steam for 10 to 12 minutes till firm.
- Remove, cool and cut into 25 mm (1") thick slices.
- For the tempering, heat the oil in a pan and add the cumin seeds.
- When they crackle, add the asafoetida and curry leaves.
- Add the sliced muthias and sauté over a low flame till they are lightly browned.
- Serve hot garnished with coriander.
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