SPICY STEAMED MUSSEL DUMPLINGS

INGREDIENTS
Mussels - 20
Mussel Shells - 10 ( cleaned )
Oil - to grease mussel shells
Oil - to shallow fry


TO MARINATE
Red Chilli Powder - 2 Tsps
Pepper Powder - 2 TSps
Fennel Powder - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Salt - to taste

METHOD
1. Marinate the mussels in the above ingredients for
    15 - 20 minutes.
2. Heat oil in a pan and shallow fry the marinated mussels
    drain excess oil if any and keep aside.

FOR OUTER COVERING
INGREDIENTS
Roasted Rice Flour - 2 cups
Grated Fresh Coconut - 1 / 2 cup ( optional )
Onion - 1 ( chopped )
Green Chillies - 3 ( chopped )
Ginger - 1 Tbsp ( grated )
Curry Leaves - 10 ( chopped )
Red Chilli Powder - 1 Tsp
Cumin Powder - 1 Tsp
Fennel Powder - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Water - 3 cups ( approx )
Salt - to taste
Oil - 3 Tbsps

METHOD
1. Heat oil in a pan and add the onion, green chillies, ginger
     and curry leaves.

2. When the onions turn a very light golden colour, add the spice
      powders.
3. Reduce the flame and saute for 2 minutes.

4. Add the required amount of water and salt to taste and keep
    the flame in high.

5. Let the water boil well reduce flame again and slowly add the roasted
    rice flour.

6. Mix well without lumps, remove pan from stove and let the mixture
    cool for sometime.

7. Clean and remove all impurities from the empty mussel shells and
     leave them to dry.

   
8. Grease the empty mussel shells with oil.
9. Take some flour from the covering, flatten it and keep shallow fried
     mussels inside it and close it with more flour covering.
10. Fill each cleaned mussel shell with stuffing.

11. Heat water in a steamer or idli cooker and place the stuffed mussel
      shells.
12. Steam for 15 minutes and remove stuffed mussel shells from the
      steamer.

13. Let it cool for sometime and carefully remove the mussel stuffed
      dumplings from the mussel shells and serve.