Yomari | A Gluten-free Nepalese Food in Kathmandu
Ingredients for Dough
• Rice flour 600 gms
• Boiled water 1 cup
• Oil 1 tsp
Ingredients for Fillings
• Blackstrap molasses 100 gms
• Sesame seeds - roasted 2 tbsp
• Coconut - grated 1 tbsp
• Khuwa 100 gms
• Water
to melt the molasses
Preparation Method
1. Boil molasses in a pan with little water
2. Add crushed sesame seeds and coconut and mix well
3. Make as a medium thick consistency and keep aside
4. Put the rice flour in a mixing bowl
5. Add oil and boiled water and knead it well
6. Cover with dry tea cloth for about 5 minutes
7. Take half a handful of dough
8. Make oval shape and start making shapes of Yomari
9. Try it several times until you make a cone-like shape
10. Fill molasses mixture in the cone and slowly close it in
the shape of Yomari i.e. conch shape with pointed end
11. Arrange in a perforated container and steam with
tightly fitting lid on
12. Steam approximately 15 - 20 minutes or until well cooked
13. Serve hot or cold
Energy (KCal/100gms) 247.48 and Protein % 6.8
Yomari belongs to the Newari community, who are the main inhabitants of Kathmandu valley. This community contributes a lot to culture, art trade, and literature of Nepalese history and also much popular for their amazing variety of cuisine. Likewise, Yomari is a special kind of steamed dumpling made with the totally gluten-free rice flour from the first harvest which is filled with molasses or 'Khuwa' a dairy product made by heating whole milk until it is dried on an open iron pan (it is strictly not recommended to people with lactose intolerance). The amazing fact behind this super delicacy gluten-free item is that It is made on the occasion of 'Yomari Punhi' a festival when people of the valley offers worship to 'Annapurna' (situated in the temple of Ason) known as Goddess of Grains after harvesting rice from the field on the day of full moon in the late December. Nowadays, it is commercialized and easily available on the authentic restaurants of Kathmandu and in the street food stalls around Thamel. It will cost you under 1 USD per dumpling and highly recommended food for the gluten-free traveler if you are just back from a trek to the mountains or after a splendid trip to Jungles or any cultural site.
Here we also have a recipe, by which you try this amazing juicy food at your own home.
Also if you are planning to visit Nepal, please contact us we will make your trip perfect.
Email : yesadventures.np@gmail.com
Courtesy: Nepali Heritage Cook Book Published by Nepal Tourism Board.Ingredients for Dough
• Rice flour 600 gms
• Boiled water 1 cup
• Oil 1 tsp
Ingredients for Fillings
• Blackstrap molasses 100 gms
• Sesame seeds - roasted 2 tbsp
• Coconut - grated 1 tbsp
• Khuwa 100 gms
• Water
Preparation Method
1. Boil molasses in a pan with little water
2. Add crushed sesame seeds and coconut and mix well
3. Make as a medium thick consistency and keep aside
4. Put the rice flour in a mixing bowl
5. Add oil and boiled water and knead it well
6. Cover with dry tea cloth for about 5 minutes
7. Take half a handful of dough
8. Make oval shape and start making shapes of Yomari
9. Try it several times until you make a cone-like shape
10. Fill molasses mixture in the cone and slowly close it in
the shape of Yomari i.e. conch shape with pointed end
11. Arrange in a perforated container and steam with
tightly fitting lid on
12. Steam approximately 15 - 20 minutes or until well cooked
13. Serve hot or cold
Energy (KCal/100gms) 247.48 and Protein % 6.8
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