Authentic Arbi Recipe- Colocasia Dumplings with Coconut & Peanut Stuffing

Last Updated on 2 months by Neha Deshmukh

Authentic Arbi Recipe – Colocasia Dumplings with Coconut & Peanut Stuffing

Introduction

There’s just something so comforting about warm, crispy dumplings, isn’t there? Today, I’m sharing a recipe that’s been a family favorite for generations – Arbi ke Dumplings! These aren’t your average dumplings; they’re made with colocasia (also known as arbi or alkudi), filled with a sweet, spicy, and utterly delicious coconut and peanut mixture, and then deep-fried to golden perfection. I first made these with my grandmother, and the aroma still takes me right back to her kitchen. It’s a bit of work, but trust me, every bite is so worth it.

Why You’ll Love This Recipe

These Arbi Dumplings are a delightful blend of textures and flavors. The soft, slightly earthy colocasia beautifully complements the crunchy peanuts and sweet coconut. Plus, the subtle tang from the kokam adds a unique depth that you won’t find in other dumplings. They’re perfect as a snack, appetizer, or even a light meal.

Ingredients

Here’s what you’ll need to make these incredible Arbi Dumplings:

• 750 gms Colocasia / Arbi / Alkudi
• 4-5 tablespoons Sabudana / Sago / Tapioca Flour
• 1.5 cup Fresh scraped coconut
• 0.5 cup Crushed roasted peanuts
• 3 tablespoons Chopped coriander
• 0.75 teaspoon Green Chili Paste
• 0.5 teaspoon Cumin Seeds
• 1 teaspoon Chili Powder
• 0.5 teaspoon Mango Powder (Aamchoor)
• 7-8 Kokam
• 1 teaspoon Sugar
• Oil / Ghee for deep frying
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Kokam: This is a game-changer! Kokam adds a lovely sourness that balances the sweetness of the coconut. It’s commonly used in Maharashtrian and Goan cuisine. If you can’t find it, I’ve included a substitution in the FAQs.
• Tapioca Flour/Sabudana: You can use either tapioca flour or sabudana (sago) – they both work to bind the dough. I usually prefer tapioca flour as it gives a slightly chewier texture.
• Fresh Coconut: Seriously, don’t skimp on the fresh coconut! It makes all the difference. The flavor is so much brighter and more fragrant than dried coconut. If you absolutely must use dried, rehydrate it in a little warm water first.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the colocasia thoroughly. Pressure cook it with the kokam and salt until it’s super soft – about 5-7 minutes after the first whistle.
2. Once cooled, peel and grate the colocasia, discarding the kokam. Don’t worry if it’s a little sticky!
3. In a large bowl, combine the grated colocasia with the tapioca flour, cumin seeds, green chili paste, and salt. Mix well to form a semi-soft dough. If it’s too sticky, add a little more flour, a tablespoon at a time.
4. Now for the stuffing! In a separate bowl, combine the fresh coconut, crushed peanuts, coriander, chili powder, mango powder, sugar, and salt. Mix everything together until well combined.
5. Take a lemon-sized portion of the dough, flatten it into a small bowl shape, and fill it with a spoonful of the coconut-peanut stuffing. Carefully seal the edges, making sure there are no gaps – we don’t want any stuffing escaping during frying!
6. Heat oil or ghee in a pan over medium heat. Roll each stuffed dumpling in a little tapioca flour to prevent sticking.
7. Gently lower the dumplings into the hot oil/ghee and deep-fry until they’re golden brown and crispy all over.
8. Remove the dumplings with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

Expert Tips

• Make sure the colocasia is completely cooked before grating. Otherwise, it will be difficult to form the dough.
• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• Sealing the dumplings tightly is crucial! A little extra pressure helps.

Variations

• Vegan Adaptation: Simply use oil instead of ghee for frying. It tastes just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: Adjust the amount of green chili paste and chili powder to suit your taste. My family loves it a little spicier, so I usually add a bit more chili powder.
• Festival Adaptations: These dumplings are a wonderful addition to festive snack platters, especially during Diwali or Ganesh Chaturthi.

Serving Suggestions

Serve these Arbi Dumplings hot with a side of refreshing coconut chutney. They also pair well with tamarind chutney or even a simple yogurt dip. A cup of masala chai makes the perfect accompaniment!

Storage Instructions

These dumplings are best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or air fryer to restore their crispiness.

FAQs

• What is Arbi/Colocasia and are there any precautions when handling it? Arbi, also known as colocasia, is a root vegetable commonly used in Indian cuisine. It can cause a slight itchiness when handled raw, so wearing gloves is recommended. Cooking completely eliminates this effect.
• What can I substitute for Kokam if I can’t find it? If you can’t find kokam, you can substitute it with 1-2 tablespoons of lemon juice or tamarind paste.
• Can I make the stuffing ahead of time? Absolutely! You can prepare the coconut-peanut stuffing a day in advance and store it in the refrigerator.
• How do I know when the oil is hot enough for frying? A good test is to drop a tiny piece of dough into the oil. If it sizzles and rises to the surface immediately, the oil is ready.
• What is the best way to prevent the dumplings from bursting while frying? Ensure the dumplings are sealed tightly and roll them in tapioca flour before frying. Also, maintain a medium heat – too high and they’ll burst, too low and they’ll absorb too much oil.