Soak chickpea, black gram and rice for 3 hours in 3 cups of water.
Drain out water and make a thick paste.
Sprinkle very little water when making batter.
Transfer the batter to another bowl and mix with green chillies, shallots, salt and curry leaves.
Stir well continuously for 2-3 minutes.
Heat oil and drop in the batter with a spoon and deep fry till golden.
Dilute red chilli powder, coriander powder and turmeric powder in 3 tbsps water (spice mix) and keep aside.
Heat oil and add mustard seeds.
When they crackle, add fenugreek seeds and stir well.
Add finely chopped onion and fry for a while.
To this add chopped garlic and fry for 3 - 4 minutes.
Add chopped tomato or tomato puree and stir well for 2 - 3 minutes.
Add diluted spice mix and hing.
Stir continuously for 2 - 3 minutes.
Add tamarind extract or juice, extra 1/2 cup water and salt
Mix all the ingredients well.
Cover and cook on a low to medium heat for 15 minutes or until the gravy thickens.
Add the fried dumplings to this gravy and cook again for 3 minutes on a low heat.
Garnish with chopped coriander leaves.
Recipe Courtesy: Niya's World
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.