Rice Dumplings South Indian Style

Rice Dumplings South Indian Style

Prep Time: 3-4 Hours

Cooking Time: 15-20 minutes.

Serves: 1-2

Ingredients For Rice Dumplings South Indian Style:

For Dumplings:

• Rice: 1 cup
• Water: 1 cup (To measure water use the same cup you used to measure rice)

For Tempering:

• Coconut oil – 1 tbsp
• Mustard seeds – 1 tsp
• Urad dal – 1 tbsp
• Chana dal – 1 tbsp
• Green chilies – 3-4 finely chopped
• Curry leaves – 1 sprig
• Cumin seeds (optional)- ½ teaspoon
• Onions: 1 big or 2 small finely chopped
• Salt to taste

Method:

1. Grind the rice. Soak rice 3-5 hours. Drain the water from the soaked rice. Grind the rice with water. Grind to a really smooth fine paste. Set aside.
2. Make the rice dumplings.
3. Heat oil in a pan and splutter mustard seeds, urad dal, cumin seeds & chana dal. Add chilies, onions, curry leaves, and salt. Sauté for 2-3 minutes, till golden.
4. Now add the ground rice mixture to this pan and mix them well. The rice mixture will immediately thicken up into a mass of dough.
5. Let this dough warm a bit, but make sure it doesn’t cool down. When the dough is still warm you need to start making the rice dumplings.
6. Grease your hands with oil and take a small size ball of dough. Press the dough a little to form elongated (oblong) shaped dumplings.
7. 
8. Steam the dumplings.
9. Heat water in an idli pot (If you don’t have the idli pot you can even use the dumpling steamer) and let the water boil. Place the dumplings on an idli plate or any flat plate and steam them for 15 minutes on a medium flame.
10. Serve the dumplings with coconut coriander chutney.

For the coconut coriander chutney recipe, you can click here

Rice Dumplings South Indian Style

Recipe by KhushbooCourse: Breakfast, Snacks, Vegan, VegetarianCuisine: South Indian

Servings

2

servings

Prep time

4

hours 

Cooking time

20

minutes

Total time

4

hours 

20

minutes

Ingredients

• For Dumplings:

• Rice: 1 cup

• Water: 1 cup (To measure water use the same cup you used to measure rice)

• For Tempering:

• Coconut oil – 1 tbsp

• Mustard seeds – 1 tsp

• Urad dal – 1 tbsp

• Chana dal – 1 tbsp

• Green chilies – 3-4 finely chopped

• Curry leaves – 1 sprig

• Cumin seeds (optional)- ½ teaspoon

• Onions: 1 big or 2 small finely chopped

• Salt to taste

Directions

• Grind the rice. Soak rice 3-5 hours. Drain the water from the soaked rice. Grind the rice with water. Grind to a really smooth fine paste. Set aside.
• Make the rice dumplings.
• Heat oil in a pan and splutter mustard seeds, urad dal, cumin seeds & chana dal. Add chilies, onions, curry leaves, and salt. Sauté for 2-3 minutes, till golden.
• Now add the ground rice mixture to this pan and mix them well. The rice mixture will immediately thicken up into a mass of dough.
• Let this dough warm a bit, but make sure it doesn’t cool down. When the dough is still warm you need to start making the rice dumplings.
• Grease your hands with oil and take a small size ball of dough. Press the dough a little to form elongated (oblong) shaped dumplings.
• Steam the dumplings.
• Heat water in an idli pot (If you don’t have the idli pot you can even use the dumpling steamer) and let the water boil. Place the dumplings on an idli plate or any flat plate and steam them for 15 minutes on a medium flame.
• Serve the dumplings with coconut coriander chutney.