Authentic Rice Dumpling Recipe – South Indian Steamed Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Rice Dumpling Recipe – South Indian Steamed Snack

Introduction

There’s just something so comforting about a warm, soft dumpling, isn’t there? Especially when it’s packed with South Indian flavors! I remember my grandmother making these elus (that’s what we called them!) on rainy afternoons. The aroma would fill the whole house, and we’d all gather around, eagerly waiting for a steaming plate. Today, I’m sharing my version of this beloved snack – a simple yet incredibly satisfying rice dumpling recipe. It’s perfect for a quick breakfast, a cozy evening snack, or even as a side with a hearty curry.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s relatively quick to make, uses simple ingredients you likely already have in your pantry, and is wonderfully versatile. Plus, it’s a fantastic way to experience the authentic flavors of South Indian cuisine. These dumplings are naturally gluten-free and can be easily adjusted to your spice preference. Trust me, once you try these, they’ll become a regular in your kitchen!

Ingredients

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

• 1 cup raw rice (approximately 180g)
• 2 cups water (480ml)
• 3 tablespoons grated coconut (approximately 30g)
• Salt to taste
• 1 teaspoon oil (5ml)
• 1 teaspoon mustard seeds
• 1 tablespoon chana dal (split chickpeas)
• A few curry leaves (around 10-12)
• 2 red chillies, broken into pieces
• A generous pinch of hing (asafoetida)

Ingredient Notes

Let’s talk ingredients! Using raw rice is key here – it gives the dumplings their unique texture. Don’t use cooked rice! You really want that slightly grainy consistency.

And please, don’t skimp on the curry leaves! Fresh curry leaves are essential for that authentic South Indian aroma. Dried just don’t compare.

Finally, a little goes a long way with hing (asafoetida). It adds a subtle, savory depth that’s characteristic of South Indian cooking. If you’re not familiar with it, don’t worry – I’ve included more info in the FAQs! You can usually find it in Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the raw rice in a mixer until it reaches a rava-like consistency (think coarse semolina). Set this aside.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready!
3. Add the chana dal and sauté until it turns golden brown. Then, toss in the curry leaves and red chillies, and sauté for another minute until fragrant. Don’t let the chillies burn!
4. Add the grated coconut and sauté for about 2 minutes, stirring constantly.
5. Pour in the water and add salt to taste. Bring the mixture to a boil.
6. Now, slowly add the ground rice to the boiling water, stirring constantly to prevent lumps. Keep stirring until the mixture thickens and the water evaporates – it should take about 5-7 minutes.
7. Once cooked, spread the mixture on a plate and let it cool slightly until it’s warm enough to handle.
8. Grease your hands with a little oil – this prevents the mixture from sticking. Shape the mixture into cylindrical dumplings, about 1-2 inches long.
9. Finally, steam the dumplings for 10 minutes. I use a regular steamer basket lined with parchment paper. Serve hot!

Expert Tips

• Preventing Lumps: The key to a smooth dumpling mixture is constant stirring! Don’t walk away from the pan once you add the rice.
• Steaming: Make sure the water in your steamer is boiling vigorously before you add the dumplings.
• Texture: If the mixture seems too dry, add a tablespoon or two of water while cooking. If it’s too wet, cook for a few more minutes, stirring continuously.

Variations

• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your hing is pure and doesn’t contain any gluten-based additives.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the number of red chillies or remove the seeds. For a spicier kick, add a pinch of cayenne pepper or use hotter chillies. My friend, Priya, loves to add a finely chopped green chilli for extra heat!
• Regional Variations: In coastal regions, you might find these dumplings flavored with a touch of jaggery (palm sugar) for a sweet and savory taste. Inland, they’re often served with a simple tomato chutney.

Serving Suggestions

These rice dumplings are incredibly versatile! They’re delicious on their own, but even better with a side of:

• Coconut chutney (a classic pairing!)
• Black channa curry (chickpea curry)
• Sambar (lentil-based vegetable stew)
• A simple tomato chutney

Storage Instructions

Leftover steamed dumplings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming again for a few minutes, or microwave with a splash of water. They’re best enjoyed fresh, though!

FAQs

• What type of rice is best for making these dumplings? Raw rice is essential! It provides the right texture. Don’t substitute with cooked rice or other types of rice.
• Can I make these dumplings ahead of time? You can prepare the mixture ahead of time and store it in the refrigerator for up to a day. Shape the dumplings just before steaming.
• What is hing and where can I find it? Hing, also known as asafoetida, is a resin with a pungent aroma. It adds a unique savory flavor to Indian dishes. You can find it in Indian grocery stores, or online. A little goes a long way!
• Can I use frozen coconut? While fresh coconut is best, you can use frozen grated coconut. Just make sure to thaw it completely and squeeze out any excess water before using.
• What is the best way to prevent the dumplings from sticking to the steamer? Grease the steamer basket with oil or line it with parchment paper. Also, greasing your hands before shaping the dumplings helps prevent sticking.