Authentic Kambu (Pearl Millet) Dumpling Recipe – South Indian Steamed Bajra Bites

Last Updated on 2 months by Neha Deshmukh

Authentic Kambu (Pearl Millet) Dumpling Recipe – South Indian Steamed Bajra Bites

Hey everyone! Today, I’m so excited to share a recipe that’s close to my heart – Kambu Dumplings! These little steamed bites are a South Indian comfort food staple, and honestly, they’re way easier to make than you might think. I first learned this recipe from my grandmother, and it instantly transported me back to childhood summers. Let’s get cooking!

Why You’ll Love This Recipe

These Kambu dumplings aren’t just delicious; they’re packed with goodness. They’re a fantastic way to enjoy the nutty flavour of pearl millet (kambu) and are a surprisingly light and healthy treat. Plus, the aroma while they steam is just heavenly! They’re perfect for a quick snack, a light meal, or even as part of a festive spread.

Ingredients

Here’s what you’ll need to make these delightful dumplings:

• 1 cup Kambu (bajra/pearl millet)
• 3 tablespoons chopped Coconut
• 3 Green chillies (chopped)
• 2 teaspoons chopped Ginger
• 3 tablespoons chopped Coriander leaves
• Salt to taste
• 2 teaspoons Oil
• 0.5 teaspoon Mustard seeds
• 1 tablespoon Urad dal
• 0.25 teaspoon Asafoetida (hing)
• 1 sprig Curry leaves
• 1.5 cups Water (approx. 350ml)

Ingredient Notes

Let’s talk ingredients! Kambu, or pearl millet, is a powerhouse of nutrients. It’s gluten-free, rich in fibre, and a great source of iron. It’s particularly popular in Tamil Nadu and other parts of South India, especially during the hotter months.

Now, about the coconut – you can use fresh or dried coconut. I personally prefer fresh for its vibrant flavour, but dried works beautifully too. Just rehydrate it in a little warm water before using.

And don’t underestimate the power of good quality asafoetida (hing)! It adds a unique savoury depth. Make sure yours is fresh for the best flavour. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get down to making these dumplings!

1. First, wash and soak the kambu in water for at least 3 hours, or even overnight. This softens the millet, making it easier to grind. Once soaked, drain it well and spread it on a clean cotton towel to remove excess moisture.
2. Next, coarsely grind the soaked kambu in a blender. You don’t want a super-fine powder; a slightly textured flour is perfect.
3. Now for the tempering! Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
4. Add the chopped ginger, green chillies, coriander leaves, and coconut to the pan. Sauté for about a minute, just until everything is nicely combined.
5. Pour in the water, add salt to taste, and bring the mixture to a boil.
6. Reduce the heat to medium and gradually add the ground kambu flour, stirring constantly to prevent lumps. This is important! Keep stirring until the mixture starts to thicken.
7. Cover the pan and cook for about 4 minutes, or until the mixture forms a thick, dough-like consistency. Let it cool slightly – you should be able to handle it comfortably.
8. Grease your hands with a little oil. This prevents the dough from sticking. Shape the dough into oblong dumplings (like small fingers) or round balls – whatever you prefer!
9. Arrange the dumplings in a greased steamer basket, making sure they aren’t overcrowded. Steam for 10-12 minutes, or until they are firm to the touch.

Expert Tips

Want perfectly fluffy dumplings? Here are a few tips:

• Dough Consistency: The dough should be firm but pliable. If it’s too sticky, add a little more kambu flour. If it’s too dry, add a teaspoon of water at a time.
• Steaming: Make sure the water in your steamer is boiling vigorously before you add the dumplings. This ensures even cooking.
• Preventing Sticking: Greasing the steamer basket really well is key. You can also line it with banana leaves for extra insurance.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain wheat flour.
• Gluten-Free Confirmation: Absolutely gluten-free! Kambu is a naturally gluten-free grain.
• Spice Level Adjustment: My family loves a good kick, so I usually add 3-4 green chillies. For a milder flavour, reduce to 1 or omit them altogether.
• Festival Adaptations: These dumplings are often made during Pongal and other South Indian festivals. They’re considered auspicious and are a delicious way to celebrate!

Serving Suggestions

Serve these warm Kambu dumplings with your favourite chutney! Mint chutney and kara chutney (spicy peanut chutney) are classic pairings. You can also enjoy them with a dollop of yogurt or a simple sambar.

Storage Instructions

Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming them again for a few minutes, or by microwaving them with a little water.

FAQs

1. What is Kambu and where does it originate from?

Kambu, also known as pearl millet or bajra, is an ancient grain originating from Africa and India. It’s a staple food in many parts of India, particularly in the drier regions.

2. Can I use a food processor instead of a blender to grind the millet?

Yes, you can! A food processor will work, but you might need to pulse it a few times to get the right texture. You want it coarsely ground, not a fine powder.

3. How do I know if the dumplings are cooked through?

The dumplings are cooked when they are firm to the touch and hold their shape. You can also cut one open to check – it should be cooked all the way through, with no sticky centre.

4. Can these dumplings be made ahead of time and frozen?

Absolutely! You can freeze the uncooked dumplings on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer bag. Steam them directly from frozen, adding a few extra minutes to the cooking time.

5. What is the best chutney to serve with Kambu dumplings?

Mint chutney and kara chutney are the most popular choices, but honestly, any chutney you love will work! Coconut chutney and tomato chutney are also delicious options.

6. What are the health benefits of including Kambu in your diet?

Kambu is incredibly nutritious! It’s a great source of fibre, iron, magnesium, and other essential nutrients. It’s also gluten-free and has a low glycemic index, making it a healthy choice for everyone.

Enjoy making these Kambu dumplings! I hope they bring as much joy to your table as they do to mine. Let me know how they turn out in the comments below!