Sesame Rice Flour Balls Recipe – Authentic South Indian Snack

Last Updated on 6 months ago by Neha Deshmukh

Sesame Rice Flour Balls Recipe – Authentic South Indian Snack

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – these delightful Sesame Rice Flour Balls. Growing up, my grandmother would make these during festivals, and the aroma of roasting sesame seeds and spices would fill the entire house. They’re a little bit of effort, but so worth it. Trust me, these little balls of goodness are addictive!

Why You’ll Love This Recipe

These aren’t your average snack. They’re a beautiful blend of textures – soft and chewy on the inside, with a lovely crunch from the sesame seeds. Plus, the subtly spicy masala powder adds a warmth that’s just perfect with a cup of chai. They’re a fantastic way to experience authentic South Indian flavors, and they’re surprisingly satisfying.

Ingredients

Here’s what you’ll need to make these delicious Sesame Rice Flour Balls:

• 1 teaspoon white sesame seeds
• 1 teaspoon urad dal (split black lentils)
• 2 teaspoon chana dal (split chickpeas)
• 2 dried red chillies
• 2 teaspoon fresh shredded coconut
• 1 Cup Plain Rice Flour (about 170g)
• 1.5 Cups Water (360ml)
• 1 Teaspoon Vegetable Oil
• ?? Teaspoon Salt (start with ½ tsp and adjust to taste)
• 1 tablespoon sesame oil
• 1/4 teaspoon mustard seeds
• 2 sprigs curry leaves

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Sesame Seeds: These aren’t just for flavor! They add a wonderful nutty aroma and a satisfying crunch. I prefer using white sesame seeds, but black sesame seeds work beautifully too.
• Rice Flour: Using good quality, fine rice flour is key. It’s what gives these balls their signature soft texture. You can find it at most Indian grocery stores.
• Masala Powder: This is where you can really get creative! Every family has their own version. Some add a pinch of asafoetida (hing) for extra flavor, while others include a few cloves. Feel free to experiment!
• Urad Dal & Chana Dal: These lentils add a lovely depth of flavor to the masala. Don’t skip them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the spices. In a pan, dry roast the red chillies, sesame seeds, urad dal, and chana dal on low heat. Keep stirring constantly to prevent burning! You want them to be golden brown and fragrant – this usually takes about 5-7 minutes. Once cooled, add the shredded coconut and grind everything into a coarse masala powder. Set this aside.
2. Next, roast the rice flour in the same pan for about 3-5 minutes, until it’s lightly hot. This step is important – it removes any moisture and gives the balls a better texture.
3. Now, in a pressure cooker, bring 1.5 cups of water to a boil with the vegetable oil and salt. Once boiling, give it one whistle. Then, release the pressure manually.
4. Carefully pour the hot water into a bowl and immediately mix in the roasted rice flour. It will be a bit sticky at first, but keep mixing until it comes together into a dough. Cover the bowl and let the dough rest for about 15 minutes. This allows the flour to absorb the water properly.
5. Wet your hands slightly to prevent sticking, and shape the dough into small, marble-sized balls. This can be a little messy, but it’s part of the fun!
6. Steam the balls in an idli plate for 15 minutes. If you don’t have an idli plate, you can use a steamer basket lined with parchment paper. Once steamed, let them cool for about 10 minutes.
7. Finally, heat the sesame oil in a pan. Add the mustard seeds and let them splutter. Then, add the curry leaves and sauté for a few seconds. Add the steamed balls and the prepared masala powder. Toss everything together gently to coat the balls evenly. And that’s it!

Expert Tips

• Don’t overcrowd the pan when tempering – work in batches if needed.
• Make sure the water is hot when you mix it with the rice flour. This is crucial for getting the right texture.
• If the dough is too sticky, add a little more rice flour. If it’s too dry, add a teaspoon of water at a time.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free: This recipe is already gluten-free, as rice flour is naturally gluten-free.
• Spice Level Adjustment: Adjust the number of red chillies in the masala powder to control the spice level. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: These are traditionally made during Makar Sankranti and Pongal in South India. Some families add a little jaggery (gur) to the masala for a touch of sweetness during these festivals.

Serving Suggestions

These Sesame Rice Flour Balls are best enjoyed warm, with a cup of hot chai or filter coffee. They also make a fantastic snack for parties or gatherings. My kids love them as an after-school treat!

Storage Instructions

You can store leftover Sesame Rice Flour Balls in an airtight container at room temperature for up to 2 days. They might lose a little of their crispness, but they’ll still be delicious!

FAQs

• What type of rice flour is best for this recipe? Fine rice flour is best. Avoid coarse rice flour, as it can result in a grainy texture.
• Can I make the masala powder ahead of time? Absolutely! You can make the masala powder a day or two in advance and store it in an airtight container.
• How do I prevent the balls from sticking together during shaping? Wet your hands with water before shaping the dough. This will prevent the dough from sticking to your hands.
• What is the significance of sesame seeds in South Indian cuisine? Sesame seeds are considered auspicious and are often used in traditional South Indian dishes, especially during winter months. They’re believed to provide warmth and energy.
• Can I use a different type of oil for tempering? You can use coconut oil or groundnut oil for tempering, but sesame oil adds a unique flavor that complements the sesame seeds beautifully.

Enjoy making these delicious Sesame Rice Flour Balls! Let me know how they turn out in the comments below. Happy cooking!