Ingredients For filling
1 ripe banana
1/2 cup grated coconut
1/4 cup jaggery powder
1 tbsp sugar
1 tsp cardamom powder
For the dumplings dough
1 cup rice flour
1/4 cup water
Salt to taste
Prepare the filling. Cut the banana into small pieces. Mix it with grated coconut, jaggery powder, sugar and cardamom powder in a bowl. Keep aside.
Dry fry the rice flour in a pan on low to medium flame for 5 minutes with continuous stirring.
Peel the orange and remove the white skin also. Blend to make juice in a mixer.
Transfer the juice into a saucepan. Add salt and water and stir well. Then boil the juice.
Add the boiled juice into the fried flour and mix well with a spoon while hot. As the quantity of juice in the orange varies, add the juice only to make a firm and smooth dough. Let it sit covered for a few minutes.
While warm enough to handle, knead the mix to form a smooth dough.
Make small lemon size balls from the dough. Make the ball into a cup shape. Place a tablespoon of the filling in the cup.
Press the edges using your fingers. Seal it with a fork.
Boil water in a steamer and steam cook for 15 to 20 minutes on medium-high heat.
Remove from heat and let it cool down. Then transfer to a plate and serve with afternoon tea.