Peel, wash and grate carrot. Peel, wash and chop onion, garlic and ginger as finely as possible. Remove stems, wash and chop green chillies. Wash capsicum, halve, deseed and chop. Crush roasted chana dal lightly.
Heat oil in a non-stick pan, add cumin seeds and kalonji. Stir-fry briefly. Add onion, garlic, ginger and green chillies and saute for three to four minutes.
Add Capsicum and grated carrot and continue cooking. Add crushed chana dal, amchur and sat to taste. Remove from heat and let cool. Divide into sixteen portions.
Bring one cup of water to a boil in a thick-bottomed non-stick pan. Add one teaspoon of salt an oil. When water starts boiling, add rice flour in a continuous flow, stirring rapidly to avoid lumps. Cook for three to four minutes, stirring continuously.
Remove onto a plate, cover with a damp cloth and let it sweat for a few minutes. Knead with your palm to a smooth dough. Cover and keep aside.
Divide rice dough into sixteen equal portions and make them into balls.
Lightly oil your palm and spread each ball to approximately three inches round disc, pressing the dough with your fingers to a thin disc. Place sufficient filling and fold into a half moon shape. Press edges firmly with your fingers to seal.
Repeat with the rest of the dough.
Heat sufficient water in a steam pot and steam vegetable crescents in small batches for abut ten to twelve minutes or till completely cooked.
Serve immediately with a hot and spicy sauce of your choice. |
