Kerala Rice Dumplings Recipe – Authentic Puzhungal Arisi & Coconut

Last Updated on 2 months by Neha Deshmukh

Kerala Rice Dumplings Recipe – Authentic Puzhungal Arisi & Coconut

Introduction

Oh, these little dumplings! They’re a taste of my childhood, honestly. Growing up, my grandmother (Ammamma, as we lovingly called her) would make these during Onam, and the aroma would fill the entire house. They’re called Puzhungal Arisi Uzhunnu Pidi in Malayalam, but we just called them “dumplings.” They’re wonderfully soft, subtly spiced, and just… comforting. I’m so excited to share this authentic Kerala recipe with you!

Why You’ll Love This Recipe

These aren’t your average dumplings. The combination of parboiled rice and toor dal creates a unique texture – soft, yet with a slight bite. The tempering with coconut oil and the fresh curry leaves give it that signature Kerala flavour. Plus, they’re surprisingly easy to make, even if you’re new to South Indian cuisine. You’ll be rewarded with a truly special and delicious treat!

Ingredients

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

• 1 cup parboiled rice (puzhungal arisi) – about 180g
• 3 tablespoons toor dal – about 30g
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 2 tablespoons coconut oil
• 0.25 teaspoon mustard seeds
• 1 teaspoon chana dal
• 2 sprigs curry leaves
• 2 green chillies
• 2 dry red chillies
• 0.5 cup chopped onions – about 80g
• 1 teaspoon salt
• 0.5 cup fresh shredded coconut – about 50g
• 2.5 cups water – about 600ml

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Parboiled Rice (Puzhungal Arisi) – A Regional Specialty

This is the key ingredient. Puzhungal arisi is a specific type of parboiled rice commonly used in Kerala. It gives the dumplings their unique texture. It’s slightly sticky when cooked, which helps them hold their shape.

Toor Dal – Nutritional Benefits & Variations

Toor dal (split pigeon peas) adds protein and a lovely flavour. You can find it in most Indian grocery stores. If you can’t find toor dal, you can substitute with moong dal, but the flavour will be slightly different.

Coconut Oil – The Flavor of Kerala Cuisine

Don’t even think about substituting this! Coconut oil is essential for that authentic Kerala taste. It adds a subtle sweetness and aroma that you just can’t replicate with other oils.

Unique Spice Blend: Cumin & Black Pepper

The cumin and black pepper aren’t overpowering, but they add a lovely warmth and depth of flavour. Freshly ground pepper is always best, if you can!

Curry Leaves – Fresh vs. Dried

Fresh curry leaves are a must, if possible. They have a much more vibrant flavour than dried ones. If you absolutely can’t find fresh, you can use dried, but use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

First, we’re going to dry roast the rice, toor dal, cumin seeds, and black pepper in a pan over medium heat. Keep stirring until fragrant – about 5-7 minutes. Let it cool completely, then grind it into a coarse powder. It should resemble rava (semolina).

Now, heat the coconut oil in a separate pan. Once hot, add the mustard seeds. When they splutter, add the chana dal, curry leaves, green chillies, and dry red chillies. Sauté for a minute until the chana dal turns golden brown.

Add the chopped onions and salt. Sauté until the onions soften and become translucent.

Stir in the shredded coconut and pour in the water. Bring it all to a boil.

Now, add the ground rice-dal mixture to the boiling water. Stir continuously to prevent lumps. Cook for 3-4 minutes until the mixture thickens into a dough-like consistency.

Turn off the heat and let the dough cool slightly – enough to handle it comfortably.

Once it’s cool enough, wet your hands and shape the dough into oblong dumplings. If you used whole chillies, you can remove them now.

Finally, steam the dumplings in an idli steamer for 15 minutes on medium heat. Make sure there’s enough water in the steamer!

Expert Tips

• Don’t overcook the dough, or the dumplings will become too sticky.
• Wetting your hands before shaping the dumplings prevents the dough from sticking.
• If you don’t have an idli steamer, you can use a regular steamer lined with parchment paper.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any animal derivatives.
• Gluten-Free Confirmation: Absolutely gluten-free! This recipe uses naturally gluten-free ingredients.
• Spice Level Adjustment: If you prefer less spice, reduce the number of green and red chillies. My friend, Priya, always makes hers milder for her kids.
• Festival Adaptations (Onam, Vishu): These are traditionally made during Onam and Vishu. My family always makes a larger batch for these festivals!

Serving Suggestions

Serve these hot, straight from the steamer! They’re absolutely divine with coconut chutney, sambar, or even a simple yogurt dip. A sprinkle of grated coconut on top adds a nice touch.

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. They also freeze well – just freeze them individually on a baking sheet before transferring them to a freezer bag.

FAQs

What is Puzhungal Arisi and where can I find it?

Puzhungal arisi is a type of parboiled rice specific to Kerala. You can find it at Indian grocery stores, especially those specializing in South Indian products. Online retailers are also a good option.

Can I use a different type of rice if I can’t find Puzhungal Arisi?

While Puzhungal Arisi is ideal, you can try using regular parboiled rice as a substitute. The texture might be slightly different, but it will still be delicious.

How do I adjust the spice level of these dumplings?

Simply adjust the number of green and red chillies. Removing the seeds from the chillies will also reduce the heat.

Can these dumplings be made ahead of time?

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

What is the best way to steam the dumplings to ensure they are cooked through?

Ensure your idli steamer has enough water and is on medium heat. Steam for 15 minutes, and check if the dumplings are firm to the touch. If not, steam for a few more minutes.