Spiced gram flour dumplings from The Complete Indian Regional Cookbook: 300 Classic Recipes from the

Ingredients

• 30 ml/2 tbsp fresh coriander (cilantro) leaves, finely chopped
• 30 ml/2 tbsp sunflower oil or light olive oil, warmed
• juice of 1 lime
• 3.75 ml/¾ tsp salt, or to taste
• 30 ml/2 tbsp sunflower oil or light olive oil
• 2.5 ml/¼ tsp cumin seeds
• 2.5 ml/½ tsp black mustard seeds
• 8–10 curry leaves
• 300 g/10 ½ oz/2 ½ cups gram flour (besan)
• 30 ml/2 tbsp dried fenugreek leaves (kasuri methi)
• 1.25 ml/¼ tsp asafoetida
• 2.5 ml/½ tsp chilli powder
• 2.5 ml/½ tsp ground turmeric
• 1.25 ml/¼ tsp bicarbonate of soda (baking soda)