Steamed Rice Ball Dumplings

Looking for a wholesome, traditional snack that’s light yet satisfying? 

These steamed rice ball dumplings are soft, flavorful, and perfect to enjoy with chutney or even on their own. Made with rice batter, tempered spices, and fresh onions, they’re a delightful treat for any time of the day.

Ingredients

- 1 cup rice

- Salt (to taste)

- 2 medium-sized onions (finely chopped)

- 4 green chillies (finely chopped)

- 4 tablespoons gingelly (sesame) oil

- 1 teaspoon cumin seeds

- 1 teaspoon mustard seeds

- ½ teaspoon asafoetida

- ½ teaspoon urad dal

- 8-10 curry leaves

Method

Step 1: Prepare the Rice Batter

Wash the rice twice and soak it in 2 cups of water for 6–7 hours or overnight.

Drain the water and grind the rice with 1 cup of fresh water and salt to a smooth paste. Adjust consistency with more water if needed — it should be pourable.

Step 2: Cook the Dough

Heat 2 tablespoons of gingelly oil in a pan. Pour in the rice batter and cook on low flame, stirring continuously.

The batter will thicken and form lumps; keep stirring until it comes together into a single ball of dough. Cover and set aside.

Step 3: Add Flavor

Mix in the chopped onions and green chillies.

In a tadka pan, heat 2 tablespoons of oil. Add mustard seeds and let them splutter. Add cumin seeds, curry leaves, asafoetida, and urad dal.

Pour this tempering over the dough and knead well so everything blends evenly. Taste and adjust salt if needed.

Step 4: Shape and Steam

Roll the dough into lemon-sized balls and flatten them slightly with your palms.

Place the dumplings in a steamer and cook for about 20 minutes.

Serving Suggestion

Serve hot as a snack or pair with coconut chutney, mint chutney, or tomato chutney for extra flavor.