indian

Rajasthani Style Tangy Chickpea Flour Dumplings in Yogurt Gravy with Rice

This simmered dish pairs chickpea flour with plain yogurt, cooked basmati rice and tomato, grated or finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

19 g Protein

102 g Carbohydrates

18 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

52g chickpea flour (besan) 189 kcal
164g plain yogurt 100 kcal
134g tomato, grated or finely chopped 24 kcal
12g neutral oil 106 kcal
1g cumin seeds 4 kcal
1g red chili powder 0 kcal
1g ground turmeric 2 kcal
1g salt 0 kcal
149g water 0 kcal
171g cooked basmati rice 222 kcal

Cooking instructions

chickpea flour (besan)red chili powderground turmericsaltwater
In a bowl, mix chickpea flour with turmeric, chili powder, salt, and water to make a thick batter.
water
Bring a pot of water to a gentle simmer; drop small spoonfuls of batter and cook 6 to 7 minutes until firm. Drain.
plain yogurtwater
Whisk yogurt with water until smooth; set aside.
tomatoneutral oilcumin seeds
Heat oil in a pan; add cumin seeds, then add tomato and cook 4 minutes until thick.
plain yogurt
Lower heat; stir in the thinned yogurt and simmer gently 3 to 4 minutes, stirring, without boiling hard.
cooked basmati rice
Add the cooked dumplings and simmer 3 minutes to absorb flavor. Serve with cooked rice.