Heat 2 tablespoon oil on an iron griddle or in an iron wok.
Add the onions and garlic and sautxe9 till the onions start browning. Stir so that the onions and garlic are sautxe9ed evenly.
Add the grated coconut and sautxe9 till it just starts browning and starts emitting the aroma.
Add the coriander. Stir around to mix.
Take it off the heat and add the red chilli powder and kala masala.
Mix and cool completely.
Grind the masala, in a blender, using very little water to a smooth paste.
Heat the remaining oil in a saucepan/wok.
Add the cumin seeds.
Once they sizzle, add the ground masala and sautxe9.
Cook till the water evaporates and the oil starts oozing out, taking care not to burn the masala.
Add sufficient water (about 2 xbd -3 cups) to make a medium consistency gravy.
Season with salt and let the Rassa boil for a few minutes.
Meanwhile make the dumplings
Mix all the ingredients under dumplings. Add water to make a batter of dropping consistency (~ xbd cup)
Drop spoonfuls of the batter in the boiling Rassa, working quickly so that all the dumplings cook evenly. Add little water to the bowl/vessel in which you made the dumpling batter, whisk and add that to the gravy so that it will thicken a bit.
Cook for a few minutes till the dumplings are cooked through (about 8-10 minutes) and the gravy thickens a bit. (add water if it is too thick)
Serve hot with Jowar Bhakri or Rice, with a raw onion and lemon wedge on the side
Note: If you want that layer of oil floating on top, use more oil and chilli powder.