These carrot breakfast dumplings are unlike anything you’ll have ever come across.
As opposed to the traditional dumplings which come stuffed with a veggie or meat mixture, these dumplings are more like soft balls, that are stir fried in a simple tempering and are ready to be enjoyed as a healthy breakfast or snack.
Best of all, they’re so versatile, they’re sure to be a total family favorite.
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Ingredients For the Recipe
You’ll need two sets of ingredients to make the carrot breakfast dumplings.
For the carrot dumplings
- Carrots (made into a paste): ½ cup
- Rice flour: ¾ cups
- Salt: ¼ tsp
- Oil: 1 tsp
- Water (optional): If required
For the tempering
- Oil: 1 tbsp
- Mustard seeds: ½ tsp
- Asafoetida: A pinch
- Curry leaves: 8-10
- Salt: ¼ teaspoon or as per taste
- Prepared dumplings
How to Make the Carrot Breakfast Dumplings
Once you have all the ingredients ready, here’s what you’ll need to do to make the carrot breakfast dumplings.
Make carrots into a paste by grinding them with water.
Take a mixing bowl and add the carrot paste, rice flour, salt, and oil.
Knead into a smooth dough.
Next, take lemon sized pieces of the dough and make small balls. Make as many as you can.
Once the balls are ready, prepare a steamer and steam the balls for 8-10 minutes. Keep them aside once done.
Heat oil in a pan. Add the mustard seeds, asafoetida, curry leaves and saute and stir for 1-2 minutes.
Add the prepared dumplings along with salt next and mix well with the tempering.
Garnish with coriander leaves and serve as a tasty and healthy breakfast.
Frequently Asked Questions
I kept things simple and used only carrots, but you can also add in other veggies of your choice into the dumplings.
Bell peppers, zucchini, broccoli and corn are all great choices for this recipe.
Remember to finely chop them in a food processor or grate them before you add them into the mix. 
If you have any leftovers, you can transfer them to a clean container with an airtight lid and refrigerate them for 2-3 days.
These can then be reheated in a pan over medium heat, or in the microwave. 
Tips & Tricks to Make the Carrot Breakfast Dumplings
Ready to make these carrot breakfast dumplings? Here are a few good tips and tricks you might want to take note of.
- To add some extra flavor to the dumplings, you can also add some garlic powder or some ginger garlic paste into the mix.
- To season the dumplings, you can sprinkle some peri peri seasoning or any of your favorite seasonings into it.
- I used water to make the dough for the dumplings, but you could also choose to use some yogurt if you want to.
- Another great idea is to add a pinch of baking soda into the mixture, particularly when you’re using yogurt. This will help the dumplings rise and become soft and spongy.
- If you don’t have rice flour, you can simply use some leftover steamed rice instead. Remember to blend the rice until it becomes a smooth paste.
- Make sure the mixture for the dumplings isn’t too soft or too hard. It should be soft enough to be shaped, but not runny. You can adjust its texture and consistency by adding a splash of water or more rice flour.
- Don’t have mustard seeds? Skip adding them and simply top the dumplings with some tempering and a sprinkle of lightly toasted sesame seeds right before you serve.
Serving Ideas & Suggestions
These delightful carrot dumplings can be enjoyed as is, or teamed up with some chutney of your choice.
They taste perfect when served with some South Indian style chutneys, and or even with a bit of ketchup.
Loved this easy dumpling recipe? Inspired to try some more interesting dumplings? Here are a few good recipes to try.
📖 Recipe
Carrot Breakfast Dumplings
Ingredients
For the carrot dumplings
- ½ cup Carrots, made into a paste
- ¾ cups Rice flour
- ¼ teaspoon Salt
- 1 teaspoon Oil
- Water, optional if required
For the tempering
- 1 tablespoon Oil
- ½ teaspoon Mustard seeds
- 1 pinch Asafoetida
- 8-10 Curry leaves
- ¼ teaspoon Salt , or as per taste
- Prepared dumplings
Instructions
- Make carrots into a paste by grinding them with water.
- Take a mixing bowl and add the carrot paste, rice flour, salt, and oil. Knead into a smooth dough.
- Next, take lemon sized pieces of the dough and make small balls. Make as many as you can.
- Once the balls are ready, prepare a steamer and steam the balls for 8-10 minutes. Keep them aside once done.
- Heat oil in a pan. Add the mustard seeds, asafoetida, curry leaves and saute and stir for 1-2 minutes.
- Add the prepared dumplings along with salt next and mix well with the tempering.
- Garnish with coriander leaves and serve as a tasty and healthy breakfast.
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