Spinach Dumpling

The surprised and satisfied look, on your family members’ face, speaks for that wonderful spread laid out for them. It is more so when the dish is unique. These spinach dumplings amazed my family as it was so delicious and something to break the monotony of just roti-subzi. The spinach balls may be shallow fried, but I preferred the steaming method as it is healthy. I used the idli maker for steaming the dumplings and the aroma of the ingredients that emanates along with the steam signals that the dumplings are done and ready to serve!

Spinach Dumpling


  • 1 tbsp soya  powder
  • 4 tbsp rice powder
  • 1 onion finely chopped
  • 2 pods garlic finely chopped
  • ½” ginger – finely chopped
  • ¼ tsp cumin powder
  • ¼ tsp cumin powder
  • ½ tsp ajwain seeds/bishop’s weed
  • 3 tbsp spinach puree
  • ¼ red  chilli powder
  • ¼ tsp pepper powder
  • salt to taste
  • 1 cup water


  • In a bowl add soya powder, 3 tbsp of rice powder and salt to taste.
  • In a pan boil 1 cup water, when hot add it slowly to the powder in the bowl and keep stirring continuously.
  • Do not make it watery. The water should not be visible the flour has to be flaky. Cover it with a lid for 2 min till cool enough to knead.
  • Now add all the other ingredients and mix well. Add more rice powder (1 tbsp) if required.
  • The dough should be soft but not sticky. Rub little oil on the palms of your hand and roll out the dough into equal balls.
  • Now steam the balls till they are done.
  • Serve hot with khus-khus chutney.

Preparation Time: 35-40 min

Makes: 12-14

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