Authentic Rice Dumpling Recipe – South Indian Steamed Rice Cakes

Last Updated on 2 months by Neha Deshmukh

Authentic Rice Dumpling Recipe – South Indian Steamed Rice Cakes

Hey everyone! Today, I’m so excited to share a recipe that’s been a family favorite for generations – these incredibly soft and flavorful South Indian Rice Dumplings. We call them Ellu Roti at home, and honestly, nothing beats enjoying a plateful with a steaming cup of filter coffee. They’re a little bit of work, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

These aren’t just any dumplings. They’re a little pocket of South Indian comfort food! They’re wonderfully soft, subtly savory, and have this amazing aroma from the tempering. Plus, they’re naturally vegan and gluten-free, making them a great option for many dietary needs. You’ll love how satisfying and unique they are.

Ingredients

Here’s what you’ll need to make these delightful rice dumplings:

• 1 cup parboiled rice (approx. 180g)
• 1 cup water (240ml)
• 2 teaspoons sesame oil (approx. 10ml)
• ¼ teaspoon mustard seeds (approx. 1g)
• ¼ teaspoon cumin seeds (approx. 1g)
• 2 tablespoons chana dal (approx. 20g)
• ½ cup finely chopped onions (approx. 75g)
• ½ inch piece of ginger, finely chopped
• 1 sprig curry leaves (approx. 10-12 leaves)
• 3 green chillies, finely chopped (adjust to your spice preference!)
• 1 teaspoon salt (approx. 6g)
• ¼ cup fresh shredded coconut (approx. 30g) – optional, but highly recommended!

Ingredient Notes

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

Parboiled Rice: The Foundation of Flavor
Using parboiled rice (also known as converted rice) is key. It gives the dumplings a lovely texture and helps them hold their shape. Don’t substitute with regular white rice, it won’t give you the same result.

Sesame Oil: A South Indian Staple
Sesame oil adds a beautiful nutty aroma that’s so characteristic of South Indian cooking. It’s my absolute favorite!

Chana Dal: Adding Texture and Protein
Chana dal (split chickpeas) adds a lovely bit of texture and a subtle nutty flavor. It also gives a little protein boost.

Curry Leaves: Aromatic Freshness
Fresh curry leaves are a must! They have a unique, citrusy aroma that really elevates the dish. If you can’t find fresh, dried will do in a pinch, but the flavor won’t be quite the same.

Regional Variations in Spice Levels

Spice levels in South India vary so much! Some families like things really fiery, while others prefer a milder flavor. Feel free to adjust the number of green chillies to suit your taste. My grandmother always added an extra chilli or two – she loved the heat!

Step-By-Step Instructions

Alright, let’s get cooking!

First, soak the parboiled rice in water for at least 3 hours. I usually do this in the morning so they’re ready to go by the afternoon.

Once soaked, drain the rice and grind it with the water into a very smooth paste. You want it to be almost like a thick batter.

Now, heat the sesame oil in a pan over medium heat. Add the mustard seeds and cumin seeds. Let them splutter and dance around – that’s when you know they’re ready!

Add the chana dal and sauté until it turns golden brown. This takes just a few minutes, so keep a close eye on it.

Next, toss in the curry leaves, chopped ginger, onions, and green chillies. Sauté until the onions soften and become translucent. Add the salt and mix well.

Pour the ground rice paste into the tempering. This is where the fun begins! Stir continuously – and I mean continuously – to form a thick dough. It will take some elbow grease, but it’s worth it.

Once the dough comes together, remove it from the heat and let it cool slightly.

Wet your hands with water to prevent sticking, and shape the warm dough into oblong dumplings. About 1-2 inches long is a good size.

Finally, steam the dumplings for 15 minutes. I use a steamer lined with banana leaves for extra flavor, but parchment paper works just fine too.

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect rice dumplings:

Achieving the Perfect Dough Consistency
The dough should be firm enough to hold its shape, but still slightly sticky. If it’s too dry, add a tablespoon of water at a time. If it’s too wet, cook it for a minute or two longer while stirring.

Steaming for Fluffy Dumplings
Make sure your steamer is nice and hot before adding the dumplings. This will help them cook evenly and become nice and fluffy.

Preventing Sticking During Steaming
Lightly grease the steamer plates or line them with banana leaves or parchment paper to prevent the dumplings from sticking.

Variations

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

Vegan Adaptation
This recipe is already vegan! Just double-check your oil doesn’t contain any animal products.

Gluten-Free Confirmation
Yep, these are naturally gluten-free! Perfect for those with sensitivities.

Spice Level Adjustment (Mild to Spicy)
Adjust the number of green chillies to your liking. You can even remove the seeds for a milder flavor.

Festival Adaptations (Specific South Indian Festivals)
During Ganesh Chaturthi, we sometimes add a pinch of turmeric to the dough for a vibrant yellow color.

Serving Suggestions

These dumplings are best served hot, straight from the steamer! They’re delicious with:

• Coconut chutney – a classic pairing!
• Red chutney (tomato-based) – for a bit of a kick.
• Sambar – a lentil-based vegetable stew.
• A simple drizzle of sesame oil.

Storage Instructions

Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming them again for a few minutes, or by microwaving them with a little water. They won’t be quite as fluffy as when they’re freshly made, but still delicious!

FAQs

What type of rice is best for making these dumplings?
Parboiled rice is the way to go! It gives the best texture and holds its shape well.

Can I use a different oil instead of sesame oil?
You can, but sesame oil really adds a unique flavor. If you must substitute, try coconut oil or vegetable oil.

How do I know when the dumplings are perfectly steamed?
They should be firm to the touch and slightly translucent. You can also insert a toothpick – it should come out clean.

Can these dumplings be made ahead of time?
You can make the dough ahead of time and store it in the refrigerator for a few hours. Just shape and steam them when you’re ready to serve.

What is the best way to store leftover dumplings?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat by steaming or microwaving.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!