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'यमरी चामु उखे दुने हामु। बिउसा ल्यासे मबिउ सा बुडी बुडी"
Yomari is eaten in the month of Poush especially in Purnima (Full-moon day). It is assumed to be hot food items which kills cold. It is believed that longer the tail of yamari shorter the winter of Poush (December/January). Yoamri is famous in Newari Community in Nepal.
How to make Yomari Dumplings
Soft piece of cloth
Pan
Spatula
Sesame seed Powder – 50 gram
Coconut powder/ grated coconut-20 grams
Cardamom powder- 5 grams
Vegetable oil- 10 gram
When chaku melts, add sesame powder, coconut powder and cardamom powder and stir it gently.
Add about a spoon full of rice flour and stir it gently
When the paste is good (not too thick or too thin) pour it into a bowl
Make the dough for yomari using rice flour and Luke warm water
Make a soft dough (dough should be soft because if the dough is hard the yomari will break)
When the dough is ready cover it with soft piece of cloth and leave it for about half an hour.
Yomari is ready to Serve.
'यमरी चामु उखे दुने हामु। बिउसा ल्यासे मबिउ सा बुडी बुडी"
Yomari is eaten in the month of Poush especially in Purnima (Full-moon day). It is assumed to be hot food items which kills cold. It is believed that longer the tail of yamari shorter the winter of Poush (December/January). Yoamri is famous in Newari Community in Nepal.
How to make Yomari DumplingsUtensils
Steamer
Big bowl Soft piece of cloth
Pan
Spatula
Ingredients to make 15 yomari
Rice flour- 500 grams
Chakku (Molasses)-100 gramsSesame seed Powder – 50 gram
Coconut powder/ grated coconut-20 grams
Cardamom powder- 5 grams
Vegetable oil- 10 gram
Method
Heat a cup of water and chaku in pan at a medium heat
When chaku melts, add sesame powder, coconut powder and cardamom powder and stir it gently.
Add about a spoon full of rice flour and stir it gently
When the paste is good (not too thick or too thin) pour it into a bowl
Make the dough for yomari using rice flour and Luke warm water
Make a soft dough (dough should be soft because if the dough is hard the yomari will break)
When the dough is ready cover it with soft piece of cloth and leave it for about half an hour.
After half an hour
Grease your palm with cooking oil so that the dough will not stick to your hand
Take a small piece of dough and make it first into round then into long yomari shape
Make as thin as you can because more thin your wrap is more tasty yomari becomes
Add two teaspoon of chhaku into the wrap and slowly close the yomori top.
You should keep on roiling the yomari while closing the top.
Heat the water in the steamer.
When water boils, put yomari in steamer and let it steam for about 10 minutes.
Thank you very much for posting this recipe. I hope you don't mind, I linked to it in my blog. they tasted wonderful!
ReplyDeleteWe are glad that you like our recipe. you can check more at www.weallnepali.com. We are in process to inculde whole Nepal as far as possible in that site. you can please check...Mithila Arts and Thanka Arts recently posted. Thank you very much.
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