Idli Rava Dumplings Recipe – Quick South Indian Steamed Snack

Last Updated on 2 months by Neha Deshmukh

Idli Rava Dumplings Recipe – Quick South Indian Steamed Snack

Hey everyone! If you’re anything like me, you always crave a quick, satisfying snack. And let me tell you, these Idli Rava Dumplings are a total lifesaver. They’re fluffy, flavorful, and come together surprisingly fast. I first made these when I was looking for something different to serve with evening tea, and they’ve been a hit ever since! They’re perfect for a little something to nibble on, or even as a light breakfast.

Why You’ll Love This Recipe

These aren’t your typical dumplings! They’re a South Indian twist, using idli rava as the star ingredient. They’re wonderfully soft and light, and the subtle tempering of spices gives them a lovely aroma. Plus, steaming them makes them a healthier option than frying. Honestly, what’s not to love? They’re ready in under 30 minutes – perfect when those snack cravings hit!

Ingredients

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

• 3 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• ?? tsp methi (fenugreek seeds) – about ½ tsp is perfect
• 2 dried red chillies
• Few curry leaves (about 10-12)
• 1 cup idli rava (rice rava) – about 150g
• ?? cup grated coconut – about ¾ cup, packed
• 1 tsp salt
• 3 cups boiling water (720ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Idli Rava: This is the key! It’s coarsely ground parboiled rice, and you can find it at most Indian grocery stores. It’s what gives these dumplings their lovely texture. Don’t confuse it with regular rice rava (broken rice) – they’re different!
• Coconut: Freshly grated coconut is amazing if you can get it. It adds a beautiful sweetness and aroma. But, desiccated coconut works perfectly well in a pinch – just rehydrate it with a little warm water first.
• Oil: Traditionally, we use groundnut oil (peanut oil) for tempering in South India. It has a lovely flavour. But any neutral oil like sunflower or vegetable oil will work just fine.
• Tempering Spices: The tempering is where the magic happens! The amount of red chillies can be adjusted to your spice preference. Some families also add a tiny pinch of asafoetida (hing) to the tempering for extra flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a kadai (a deep, round-bottomed pan) over medium heat.
2. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
3. Next, add the urad dal and methi seeds. Fry for a few seconds until the dal turns golden brown.
4. Throw in the dried red chillies and curry leaves. Fry for another 30 seconds until fragrant. Be careful not to burn the chillies!
5. Now, add the idli rava and roast it on medium flame for about 5 minutes. You want it to become lightly aromatic.
6. Mix in the grated coconut and salt. Give it a good stir to combine everything.
7. Here comes the slightly tricky part! Gradually pour in the boiling water while stirring continuously. This is important to avoid lumps.
8. Keep stirring until the mixture thickens and starts to leave the sides of the pan. It should be a soft, dough-like consistency.
9. Let the mixture cool down slightly – enough to handle with your hands.
10. Grease your palms with a little oil and shape the mixture into small balls, about 1-inch in diameter. Press a little thumb indentation into each one.
11. Line your steamer with parchment paper or grease it well. Place the dumplings in the steamer, leaving a little space between each one.
12. Steam for 15 minutes, or until the dumplings are firm and cooked through.
13. Serve warm and enjoy!

Expert Tips

• Don’t overcook the rava: Roasting it just until fragrant is enough. Overcooking can make the dumplings hard.
• Hot water is key: Using boiling water ensures the rava cooks properly and the mixture comes together nicely.
• Grease your hands: This prevents the mixture from sticking to your palms when shaping the dumplings.
• Steamer check: Make sure your steamer has enough water and is properly sealed to ensure even cooking.

Variations

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

• Vegan Adaptation: These are naturally vegetarian, but if you’re serving them with chutney that contains ghee, simply use oil instead.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add more or fewer red chillies to control the heat. You can also add a pinch of black pepper for an extra kick.
• Festival Adaptations: My grandmother used to make these during Ganesh Chaturthi as an offering to the deity. They’re considered auspicious!

Serving Suggestions

These dumplings are incredibly versatile!

• With Chutney: The classic pairing! Garlic chutney or coconut chutney are both fantastic.
• With Sambar: Serve them alongside a bowl of warm sambar for a more substantial meal.
• As a Snack: They’re perfect on their own with a cup of chai.
• Breakfast: A light and healthy breakfast option.

Storage Instructions

• Leftovers: Store leftover dumplings in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat them by steaming them again for a few minutes, or microwave them with a splash of water.

FAQs

Let’s answer some common questions:

• What is Idli Rava and where can I find it? Idli rava is coarsely ground parboiled rice, essential for making soft idlis and this recipe! You can find it at Indian grocery stores or online.
• Can I make these dumplings ahead of time? You can prepare the mixture ahead of time and store it in the fridge for a few hours. Shape and steam them just before serving.
• How do I prevent the dumplings from becoming sticky? Make sure to grease your hands well before shaping them. Also, don’t overcook them during steaming.
• What is the best way to steam the dumplings? Use a steamer basket lined with parchment paper or greased well. Ensure there’s enough water in the steamer and it’s tightly sealed.
• Can I use a different type of dal instead of Urad Dal? While urad dal adds a unique flavour, you could try chana dal (split chickpeas) as a substitute, but the taste will be slightly different.

Enjoy making these delicious Idli Rava Dumplings! I hope they become a favourite in your kitchen too. Let me know how they turn out in the comments below!