Steamed Brownies Recipe


Difficulty LevelEasyHealth IndexHealthy++
MethodMain Ingredient
Interest Group


 Mung dal1 Cup (16 tbs)
 Grated jaggery1 Cup (16 tbs)
 Grated coconut1 Tablespoon
 Poppy seeds1 Teaspoon
 Finely chopped almonds1 Tablespoon
 Cashew nuts1 Tablespoon
 Sultanas12 (Kismis)
 Cardamom powder1⁄4 Teaspoon
 Rye flour1 Cup (16 tbs)
 Water2 Cup (32 tbs)
 Oil1 Teaspoon


Soak the mung dal for 10-15 minutes and pressure cook for 10,minutes.
In a 1 heavy-bottomed pan mix together the cooked dal, grated jaggery, poppy seeds, chopped nuts and sultanas and place on a low flame.
Make sure you stir occasionally or else the mixture will get burnt.
Cook till it readies a semi-dry consistency.
Just before taking off the flame mix the cardamom powder into the mixture and keep covered.
Add a couple of drops of oil to the water and bring to a boil.
Then add the rye flour, a little at a time and stir continuously till it reaches the consistericy of a dough.
Take off the flame.
Leave to cool for 5 minutes.
Smear your palms and fingertips with a little oil and with a small portion of the dough shape a cup using your thumb and pointer finger.
1 lace a teaspoon of the filling in this cup and seal the edges.
Roll into a ball again.
Steam these brownies in an idli stand or a steamer for 10-15 minutes.