How to make Steamed Crescents - Steamed rice dumplings stuffed with assorted vegetables and chana dal stuffing.

This recipe is from the book Khazana Of Healthy Tasty Recipes.

Main Ingredients : Rice flour (चावल का आटा), Oil (ऑइल)

Cuisine : Fusion

Course : Snacks and Starters

Steamed Crescents Recipe Card

Steamed Crescents

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Steamed Crescents checkout Vazha Elai Kozhakattai, Vazha Elai Kozhakattai, Rice Flour And Spring Onion Cheelay, Nivagrya . You can also find more Snacks and Starters recipes like Chinese Dosa, Patra, Jain Ragda Pattice, Cheese Waffles.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Steamed Crescents Recipe

  • Rice flour 1 cup

  • Oil 1 teaspoon

  • Oil 1 teaspoon

  • Oil 1 tablespoon

  • Cumin seeds 1/2 teaspoon

  • Onion seeds (kalonji) 1/2 teaspoon

  • Onion chopped 1 medium

  • Garlic chopped 6-8 cloves

  • Ginger chopped 1 inch piece

  • Green chillies chopped 4-5

  • Green capsicum chopped 1 medium

  • Carrot grated 1 medium

  • Roasted chana dal (dalia) crushed 1/4 cup

  • Amchur powder 1 teaspoon

  • Salt to taste


Step 1

Heat oil in a non-stick pan, add cumin seeds and onion seeds. Sauté for half a minute, add onion, garlic, ginger and green chillies and sauté for three to four minutes.

Step 2

Add capsicum and carrot and continue cooking. Add crushed chana dal, dried mango powder and salt and mix. Set aside to cool.

Step 3

Bring one cup water to boil in a thick-bottomed non-stick pan. Add one-teaspoon salt and oil. When the water starts boiling, add rice flour in a continuous flow, stirring rapidly to avoid lumps. Cook for three to four minutes, stirring all along.

Step 4

Remove on to 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. Divide the rice dough into sixteen to eighteen equal portions and make them into balls.

Step 5

Lightly oil your palm and spread each ball to approximately three inches round disc, by pressing with your fingers to as thin as possible. Place sufficient filling and fold into half moon shape. Press the edges firmly with your fingers to seal.

Step 6

Repeat with the rest of the dough. Heat water in steam pot and steam vegetable crescents in small batches for about ten to twelve minutes or till completely cooked. Serve straight from the steamer with a hot and spicy sauce of your choice.