Red Rice Dumpling Recipe – Authentic South Indian Steamed Bites

Last Updated on 2 months by Neha Deshmukh

Red Rice Dumpling Recipe – Authentic South Indian Steamed Bites

Hey everyone! Today, I’m so excited to share a recipe that’s close to my heart – Red Rice Dumplings. These aren’t your typical idli; they’re a little rustic, incredibly flavorful, and packed with goodness. I first made these when I was trying to incorporate more whole grains into our diet, and honestly, they quickly became a family favorite. They’re perfect for a weekend breakfast, a light dinner, or even a festive snack. Let’s get cooking!

Why You’ll Love This Recipe

These red rice dumplings are a delightful twist on traditional South Indian steamed snacks. They’re wonderfully soft and fluffy, with a subtle nutty flavor from the red rice. Plus, they’re loaded with veggies, making them a healthy and satisfying treat. They’re a little bit of effort, but trust me, the results are so worth it.

Ingredients

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

• 1 cup red rice
• 1 cup water (plus extra for soaking)
• 2 teaspoons gingely oil (sesame oil)
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 1 tablespoon chana dal (split chickpeas)
• 2 onions
• 1.5 inch ginger
• 3 sprigs curry leaves
• 3-4 green chillies
• 3 cups finely shredded vegetables (carrot, cabbage, beans)
• 1 teaspoon salt

Ingredient Notes

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

Red Rice: A Nutritional Powerhouse

Red rice, also known as Matta rice, is a fantastic whole grain. It’s packed with fiber, antioxidants, and minerals. It has a slightly earthy flavor and a beautiful reddish hue. You can usually find it at Indian grocery stores or online.

Gingely Oil (Sesame Oil): The Flavor of South India

Gingely oil, or sesame oil, is essential for that authentic South Indian flavor. It has a distinct nutty aroma and adds a depth of flavor you just can’t get with other oils. Don’t skip this one! (Around 30ml)

Curry Leaves: Aromatic Freshness

Fresh curry leaves are a must! They add a wonderful citrusy aroma and a unique flavor that’s characteristic of South Indian cuisine. If you can’t find fresh, dried curry leaves will work in a pinch, but the flavor won’t be quite the same.

Chana Dal: Adding Texture and Protein

Chana dal, or split chickpeas, adds a lovely texture and a boost of protein to the tempering. It becomes beautifully golden and crispy when fried. (Around 15g)

Regional Variations in Vegetable Choices

Traditionally, the vegetables used in these dumplings vary depending on the region. My mother always used a mix of carrot, cabbage, and beans. But feel free to experiment! Some popular choices include peas, beetroot, or even finely chopped spinach.

Step-By-Step Instructions

Alright, let’s get down to making these dumplings!

First, soak the red rice in plenty of water for 5-6 hours, or even overnight. This is crucial for getting a smooth batter. Once soaked, drain the rice completely.

Next, grind the soaked rice with 1 cup of water into a smooth batter. Aim for a 1:1 rice-to-water ratio. It should be similar to idli or dosa batter.

While the rice is soaking, finely chop your curry leaves, ginger, and green chillies. Set these aside.

Now, heat the gingely oil in a pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds and chana dal. Fry until the dal turns golden brown.

Add the chopped ginger, curry leaves, and green chillies to the pan. Sauté for a minute until fragrant.

Chop the onions and add them to the pan. Sauté until they become translucent.

Mix the shredded vegetables and salt in a bowl. Add them to the pan and sauté for 3-4 minutes until they are half-cooked.

Pour the rice batter into the pan with the vegetables. Cook on medium heat, stirring constantly, until a thick dough forms – this should take about 2-3 minutes.

Let the dough cool slightly. Wet your hands with water to prevent sticking, and shape the dough into oblong dumplings, about lemon-sized.

Finally, steam the dumplings in oiled idli plates for 15 minutes. Let them cool for 10 minutes before serving.

Expert Tips

• Soaking is Key: Don’t skimp on the soaking time! It really makes a difference in the texture of the dumplings.
• Batter Consistency: The batter should be smooth and pourable, but not too runny.
• Steaming: Make sure your steamer has enough water and is properly heated before adding the idli plates.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Confirmation: Red rice is naturally gluten-free, making these dumplings a great option for those with gluten sensitivities.
• Spice Level Adjustment: Adjust the number of green chillies to your liking. My friend, Priya, loves to add a pinch of red chilli powder for extra heat!
• Festival Adaptations (Specific South Indian Festivals): These are often made during festivals like Ganesh Chaturthi or Pongal as a savory offering.

Serving Suggestions

These dumplings are delicious served with:

• Coconut chutney
• Sambar
• A dollop of ghee
• A sprinkle of podi (gunpowder)

Storage Instructions

Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming or microwaving. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

What is the best way to soak red rice for optimal texture?

Soaking overnight is ideal! Make sure the rice is fully submerged in water.

Can I use a different type of oil instead of gingely oil?

While gingely oil is preferred for the authentic flavor, you can use coconut oil or vegetable oil as a substitute. But the taste will be different.

What vegetables can I substitute or add to this recipe?

Feel free to experiment! Peas, beetroot, or spinach are all great additions.

How do I know when the rice batter is the right consistency?

It should be smooth and pourable, similar to idli or dosa batter. If it’s too thick, add a little more water.

Can these dumplings be made ahead of time and frozen?

Yes! You can shape the dumplings and freeze them on a tray before transferring them to a freezer bag. Steam them directly from frozen, adding a few extra minutes to the steaming time.