Authentic Rice Flour Dumpling Recipe – South Indian Steamed Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Rice Flour Dumpling Recipe – South Indian Steamed Snack

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – these soft, fluffy rice flour dumplings. Growing up, my grandmother used to make these for me, and the aroma always filled the house with such warmth. They’re a classic South Indian snack, perfect for a rainy day or just when you’re craving something comforting. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any dumplings. They’re incredibly easy to make, require minimal ingredients, and are naturally gluten-free! Plus, they’re a fantastic way to experience a little piece of South Indian cuisine. They’re light yet satisfying, and honestly, once you try them, you’ll be hooked.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious dumplings:

• 1/2 cup rice flour (about 60g)
• 1 cup water (240ml)
• 3 tablespoons grated coconut (about 25g)
• Oil (for greasing)
• Salt to taste
• 2 teaspoons oil (for tempering)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal (split black lentils)
• 1 red chilli, broken into pieces
• A few curry leaves

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality rice flour is key. I prefer a fine rice flour for the best texture. You can find it at most Indian grocery stores.

Coconut is a big deal in South Indian cooking. Traditionally, freshly grated coconut is used, and it makes a huge difference in flavour. But, if you can’t get your hands on fresh, unsweetened desiccated coconut works just fine.

And don’t underestimate the power of curry leaves! They add such a unique, fragrant flavour that’s so distinctly South Indian. They really elevate the whole dish.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat the 2 teaspoons of oil in a non-stick pan. Once hot, add the mustard seeds, urad dal, red chilli, and curry leaves. Sauté until the mustard seeds start to splutter – this is when you know the flavours are really releasing.
2. Pour in the 1 cup of water, add salt to taste, and bring it to a vigorous boil. Once boiling, reduce the flame to low.
3. Now, this is the slightly tricky part, but don’t worry! Gradually sprinkle in the 1/2 cup of rice flour while stirring constantly. This is super important to prevent lumps from forming. Keep stirring until it forms a thick, smooth mass. It should pull away from the sides of the pan.
4. Take the pan off the heat and mix in the 3 tablespoons of grated coconut. Let the dough cool down slightly – you should be able to handle it without burning your hands.
5. Grease your hands with a little oil. This prevents the dough from sticking. Take small portions of the dough and shape them into cylindrical dumplings by gently pressing with your fingers. They don’t need to be perfect!
6. Arrange the dumplings in a steamer plate lined with parchment paper or lightly greased. Steam for 7-10 minutes, or until they look cooked through and are slightly firm to the touch.
7. Serve warm with your favourite chutney (coconut chutney is a classic!) or enjoy them as a standalone snack.

Expert Tips

• Don’t overcook the dumplings! Oversteaming can make them rubbery.
• Stirring constantly while adding the rice flour is crucial for a smooth dough.
• If the dough is too sticky, add a little more rice flour, one teaspoon at a time.

Variations

My friend, Priya, loves adding a pinch of asafoetida (hing) to the tempering for a more complex flavour. My family sometimes adds finely chopped green chillies to the dough for a little extra kick. Feel free to experiment!

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Confirmation

Yes! This recipe is completely gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment (Mild to Medium)

If you prefer a milder flavour, reduce the amount of red chilli or remove the seeds before adding it to the tempering. For a bit more heat, add another chilli!

Festival Adaptations (Specific South Indian festival pairings)

These dumplings are often made during festivals like Ganesh Chaturthi and Krishna Jayanthi in South India. They’re considered auspicious and are offered as naivedyam (food offering).

Serving Suggestions

These dumplings are fantastic with:

• Coconut chutney
• Tomato chutney
• Sambar
• A cup of hot filter coffee

Storage Instructions

Leftover dumplings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming them again for a few minutes.

FAQs

What type of rice flour works best for this recipe?

A fine rice flour is best. It creates a smoother texture.

Can I make these dumplings ahead of time?

You can make the dough ahead of time and store it in the fridge for a few hours. Shape the dumplings just before steaming.

How do I prevent the dough from becoming sticky?

Grease your hands well with oil before shaping the dumplings. If the dough is still sticky, add a little more rice flour.

What is the best way to steam the dumplings for a perfect texture?

Make sure your steamer is hot before adding the dumplings. Steam for 7-10 minutes, checking for doneness.

Can I use frozen coconut for this recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before using.