Authentic Rice Balls Recipe – Sesame Oil & Curry Leaf Flavors

Last Updated on 4 months by Neha Deshmukh

Authentic Rice Balls Recipe – Sesame Oil & Curry Leaf Flavors

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – these incredibly flavorful rice balls. I first made these with my grandmother, and the aroma instantly transported me back to her kitchen. They’re a little bit of work, but trust me, the end result is so worth it. These aren’t your average snack; they’re a burst of South Indian flavors in every bite!

Why You’ll Love This Recipe

These rice balls are more than just a tasty treat. They’re wonderfully comforting, surprisingly versatile, and a fantastic way to experience authentic South Indian cuisine. The combination of the soft, steamed rice with the crunchy, aromatic tempering is just divine. Plus, they’re perfect for a quick snack, a light meal, or even as part of a festive spread.

Ingredients

Here’s what you’ll need to make these delicious rice balls:

• 0.5 cup raw rice (about 100g)
• 1 cup water (240ml) + extra for soaking
• 1 tsp sesame seed oil (5ml)
• 1 pinch salt
• 1 tbsp oil (15ml)
• 1 tsp mustard seeds (5g)
• 1 pinch asafoetida (hing)
• 2 nos red chillies (dried)
• 1 no green chilli
• 0.25 cup grated coconut (30g)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Raw Rice Varieties: Traditionally, short-grain raw rice is used. Think sona masuri or similar. But honestly, any good quality raw rice will work – just adjust the water slightly if needed.
• Sesame Oil Quality: Don’t skimp on the sesame oil! It’s the star of the show. A good quality, cold-pressed sesame oil will have a lovely nutty aroma.
• Regional Curry Leaf Types: Curry leaves vary a bit depending on where you are in India. The ones with smaller leaflets tend to be more fragrant. If you can find the really fresh, dark green ones, grab them! They add a beautiful depth of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Rice: Start by soaking the raw rice in plenty of water for 4-5 hours. This is crucial for getting that perfect, smooth texture.
2. Grind to a Paste: Once soaked, drain the rice and grind it into a fine paste with a little fresh water. You want it to be smooth, but not watery.
3. Cook the Dough: In a pan, boil the remaining water with the sesame oil and a pinch of salt. Add the rice paste and stir continuously! It will take some elbow grease, but keep stirring until it forms a thick dough.
4. Knead & Rest: Once the dough comes together, remove it from the heat and let it cool slightly. Then, knead it well (like you would bread dough!) and cover it. Let it rest for about 10 minutes.
5. Shape the Balls: Now for the fun part! Shape the dough into small, marble-sized balls.
6. Steam to Perfection: Steam the rice balls for 10-15 minutes, or until they’re cooked through and slightly firm.
7. Temper the Flavors: While the balls are steaming, heat the oil in a small pan. Add the mustard seeds and let them splutter. Then, add the red chillies, green chilli, asafoetida, and curry leaves. Fry for a few seconds until fragrant.
8. Combine & Serve: Gently mix the steamed rice balls with the tempering, grated coconut, and a pinch of salt. Serve immediately while they’re hot!

Expert Tips

A few little things that will take your rice balls to the next level:

• Don’t overcook the rice paste – you want a firm dough, not a sticky mess.
• Kneading the dough well is key to getting a smooth texture.
• Be careful when tempering the spices – they can burn quickly!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida (some brands contain wheat).
• Gluten-Free Suitability: Absolutely gluten-free!
• Spice Level Adjustment: My friend, Priya, loves to add a finely chopped bird’s eye chilli to the tempering for an extra kick. Feel free to adjust the number of green chillies to your liking.
• South Indian Festival Adaptations: During festivals, my family sometimes adds a pinch of turmeric to the dough for a beautiful golden color.

Serving Suggestions

These rice balls are fantastic on their own as a snack. But they also pair beautifully with:

• A cup of hot filter coffee.
• A side of sambar or chutney.
• As part of a larger South Indian thali.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave.

FAQs

Let’s answer some common questions:

• What type of rice works best for this recipe? Short-grain raw rice like sona masuri is traditional, but any good quality raw rice will do.
• Can I make these rice balls ahead of time? You can make the dough ahead of time and store it in the fridge for a few hours. But I recommend steaming and tempering them just before serving for the best flavor.
• How do I adjust the spice level? Simply add more or fewer green chillies to the tempering.
• What is the purpose of asafoetida in this recipe? Asafoetida adds a unique savory flavor and aids digestion. It’s a staple in South Indian cooking!
• Can I use coconut oil instead of sesame oil? While coconut oil will work in a pinch, it won’t have the same distinctive flavor as sesame oil. I highly recommend sticking with sesame oil if you can!