Sweet Potato Dumpling

About Sweet Potato Dumpling

Ingredients

• Large sweet potatoes 2
• Corn on the cob 1
• Medium onion 1
• Oil 1 tbsp
• Mustard seeds 1 tsp
• Cashewnuts 4 to 5
• Dried oregano 1 tsp
• Dried parsley 1 tsp
• Red chilli flakes 1½ tsps
• Cinnamon powder 1 pinch
• Lemon juice 1 tbsp
• Salt to taste
• Breadcrumbs 1 tbsp
• Roasted chana powder 4 tsps
• Oil to deep fry

How to Make Sweet Potato Dumpling (Stepwise Photos)

Method

1. Keep the sweet potatoes on a baking tray, keep it in a preheated oven and cook at 180º C till done.
2. Roast the corn on the cob on direct flame, rotating to ensure even cooking all around.
3. Peel the sweet potatoes, put them in a mixing bowl and mash them with a masher.
4. Finely chop the onion.
5. Remove the corn cob from the flame and separate the roasted corn kernels with a knife. Add them to the mashed sweet potatoes.
6. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add onion and saute till light brown.
7. Finely chop cashewnuts and add to the sweet potatoes in the bowl. Add the sautéed onion.
8. Add oregano, parsley, red chilli flakes, cinnamon powder, lemon juice and salt mix everything well.
9. Heat sufficient oil in a kadai.
10. Add breadcrumbs and roasted chana powder and mix well. Divide the mixture into equal lemon sized portions and shape them into balls.
11. Slide the sweet potato balls, a few at a time, into hot oil and deep-fry till golden. Drain on absorbent paper.
12. Arrange them on a serving platter and serve hot with a bowl of sauce of your choice.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps