Odia-style Steamed Rice Dumplings (Bánh ít trần)

Ingredients

In this Odia adaptation of Bánh ít trần, we incorporate Odia spices and flavors to give the dish a unique twist. The traditional Vietnamese filling of pork and shrimp is replaced with a spiced lentil and coconut mixture, which adds a delightful texture and taste. Additionally, the use of Odia spices like panch phoron and turmeric enhances the flavor profile of the dish, making it distinctively Odia. We alse have the original recipe for Bánh ít trần, so you can check it out.

• For the rice dough: For the rice dough:
• 2 cups (400g) rice flour 2 cups (400g) rice flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 1 cup (200g) split yellow lentils (moong dal), soaked for 2 hours 1 cup (200g) split yellow lentils (moong dal), soaked for 2 hours
• 1/2 cup (40g) grated coconut 1/2 cup (40g) grated coconut
• 1 teaspoon panch phoron (a blend of five spices: cumin, fennel, fenugreek, mustard, and nigella seeds) 1 teaspoon panch phoron (a blend of five spices: cumin, fennel, fenugreek, mustard, and nigella seeds)
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 green chili, finely chopped 1 green chili, finely chopped
• Salt to taste Salt to taste
• For garnish: For garnish:
• Fresh coriander leaves, chopped Fresh coriander leaves, chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 1g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 9g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the rice flour, water, and salt to make a smooth dough. Knead the dough until it becomes soft and pliable.
2. 2.
   In a separate bowl, drain the soaked lentils and coarsely grind them.
3. 3.
   Heat a pan over medium heat and add the lentils, grated coconut, panch phoron, turmeric powder, green chili, and salt. Cook for 5-7 minutes, stirring occasionally, until the mixture is well combined and slightly dry.
4. 4.
   Take a small portion of the rice dough and flatten it into a circle on your palm.
5. 5.
   Place a spoonful of the lentil-coconut filling in the center of the dough circle.
6. 6.
   Carefully fold the edges of the dough over the filling, sealing it completely. Shape it into a small dumpling.
7. 7.
   Repeat the process with the remaining dough and filling.
8. 8.
   Steam the dumplings in a steamer for 15-20 minutes, or until the rice dough becomes translucent and cooked.
9. 9.
   Remove the dumplings from the steamer and garnish with fresh coriander leaves.
10. 10.
    Serve the Odia-style steamed rice dumplings hot as a snack or appetizer.

Treat your ingredients with care...

• Lentils — Make sure to soak the lentils for at least 2 hours before grinding them. This will help in achieving the desired texture for the filling.

Tips & Tricks

• If you prefer a spicier filling, add more green chilies to the lentil-coconut mixture.
• Serve the dumplings with a side of tangy tamarind chutney for an extra burst of flavor.
• You can make the rice dough in advance and refrigerate it until ready to use.
• Experiment with different fillings like mashed potatoes or mixed vegetables for variety.
• To prevent the dumplings from sticking to the steamer, line it with banana leaves or parchment paper.

Serving advice

Serve the Odia-style steamed rice dumplings as a snack or appetizer. They can be enjoyed on their own or with a side of chutney or sauce for dipping.

Presentation advice

Arrange the steamed rice dumplings on a platter, garnished with fresh coriander leaves. You can also sprinkle some panch phoron on top for an added visual appeal.