Steamed spinach and rice dumplings

Anjum Anand never serves a starter at dinner parties, just nibbles when her guests arrive. Try these light, vibrant dumplings with chutney as finger food or for a snack or light meal
By Anjum Anand
Steamed spinach and rice dumplings
  • Rating:
  • Serves: 4 as a light meal
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 375 g baby spinach, finely chopped
  • 300 g cooked basmati rice, cooked weight
  • 130 g gram flour
  • 3 tsp cumin seeds
  • 1 pinches asafoetida, (optional)
  • 3/4 tsp khar, (optional)
  • 1/2 tsp red chilli powder
  • 1 - 1 1/2 tsp salt
  • 2 tbsp vegetable oil, plus extra for greasing
  • 3/4 tsp ginger paste
  • 3/4 tsp garlic paste
  • Thick set yogurt, with garlic for serving


1. Fill a large saucepan with water to a depth of 4cm and bring to the boil. Place a steamer basket on top, preferably one that stacks so you can steam all the dumplings at the same time. Oil a plate that will fit inside the steamer.

2. Place all the ingredients into a deep bowl and mix together well with your hands. You will need to squeeze the mixture well to help the spinach release its water which will bind the whole thing together. This takes about 5-6 minutes. Taste and adjust the seasoning.

3. Divide the mixture into 12 portions. Form these into balls, flatten slightly and place on the steamer plate. Place the plate in the steamer basket, cover tightly with a lid and steam for 15 minutes or until a toothpick inserted into the centre of one comes out clean.

4. Serve hot with thick, seasoned yogurt mixed with finely chopped garlic.

This is the first course in Anjum Anand's dinner party menu. Click the links for her recipes for her pomegranate chicken main and coconut bebinca dessert.

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