Sesame Rice Flour Balls Recipe – Authentic South Indian Tiffin Snack

Last Updated on 2 months by Neha Deshmukh

Sesame Rice Flour Balls Recipe – Authentic South Indian Tiffin Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack that’s packed with flavour. And let me tell you, these Sesame Rice Flour Balls are it! I first made these when I was craving something comforting and a little different, and they’ve been a hit ever since. They’re a classic South Indian tiffin – that perfect in-between meal – and surprisingly easy to whip up. Let’s get cooking!

Why You’ll Love This Recipe

These little balls of goodness are seriously addictive. They’re wonderfully soft and chewy, with a lovely sesame aroma and a gentle spice kick from the idli milagai podi. Plus, they’re ready in under 30 minutes, making them perfect for a busy afternoon or when unexpected guests arrive. Trust me, once you try these, you’ll be making them again and again!

Ingredients

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

• 1 cup Rice flour (approx. 170g)
• ½ tsp Salt (approx. 2.5g)
• As needed Water (approx. ½ – ¾ cup or 120-180ml)
• 2 tsp Sesame oil (approx. 10ml)
• 1 tbsp Coconut oil (approx. 15ml)
• ½ tsp Mustard seeds (approx. 2.5g)
• 1 tsp Urad dal (approx. 5g)
• Few Curry leaves (approx. 8-10 leaves)
• 3-4 tsp Idli milagai podi (approx. 15-20g) – adjust to taste
• 2 tbsp Grated coconut (approx. 15g)

Ingredient Notes

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

• Rice Flour: I prefer using a fine rice flour for the best texture. You can find this at most Indian grocery stores. Don’t use sticky rice flour, it won’t work as well!
• Sesame Oil: A good quality sesame oil really shines through in the flavour. I like using a cold-pressed variety for a richer aroma.
• Idli Milagai Podi: This is the star spice! You can find store-bought versions, but homemade is amazing if you have the time. Every family has their own recipe, so the flavour can vary.
• Regional Variations in Podi: Down South, especially in Tamil Nadu, the podi is often made with a blend of lentils, spices, and dried red chillies. In other regions, you might find variations with coconut or different spice combinations. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring some water to a boil with a pinch of salt and the sesame oil. This adds a lovely flavour to the dough.
2. Now, gradually add the boiling water to the rice flour in a bowl, mixing continuously. You want to form a smooth, pliable dough – not too sticky, not too dry.
3. Knead the dough with a little more sesame oil. This makes it even smoother and prevents it from cracking. Cover it with a moist cloth to keep it from drying out while you work.
4. Grease your hands with a little oil (this is important!). Then, shape the dough into small, even-sized balls – about 1 inch in diameter.
5. Steam these balls in a greased idli plate for about 8 minutes on medium heat. You’ll know they’re ready when they’re puffed up and slightly firm to the touch.
6. While the balls are steaming, heat the coconut oil in a pan. Add the mustard seeds and let them splutter. Then, add the urad dal and curry leaves and sauté until golden brown.
7. Add the steamed balls to the pan and toss gently. Sprinkle in the idli milagai podi and mix well, ensuring everything is coated.
8. Finally, toss in the grated coconut and adjust the salt to your liking. Give it one last gentle mix.
9. Serve warm and enjoy!

Expert Tips

• Don’t overwork the dough! Over-kneading can make the balls tough.
• Make sure your idli plate is well-greased to prevent sticking.
• Adjust the amount of idli milagai podi to your spice preference.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your idli milagai podi doesn’t contain any dairy.
• Gluten-Free Confirmation: Absolutely gluten-free, as long as your idli milagai podi is also gluten-free.
• Spice Level Adjustment with Podi: My friend, Priya, loves a really spicy kick, so she adds an extra teaspoon of podi. Feel free to experiment!
• Festival Adaptations: These are often made during Ganesh Chaturthi and Onam as part of the festive spread. My grandmother used to make a larger batch for these occasions.

Serving Suggestions

These Sesame Rice Flour Balls are fantastic on their own with a cup of hot chai. They also pair beautifully with a side of coconut chutney or sambar.

Storage Instructions

Leftovers can be stored in an airtight container at room temperature for a day or two. Reheat gently before serving. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What type of rice flour works best for this recipe? A fine rice flour is ideal. Avoid using sticky rice flour.
• Can I make these balls ahead of time? You can make the dough ahead of time and store it in the fridge for a few hours. But I recommend steaming and finishing them just before serving for the best texture.
• How do I adjust the spice level? Simply adjust the amount of idli milagai podi you add. Start with less and add more to taste.
• What is Idli Milagai Podi and where can I find it? It’s a South Indian spice powder made with lentils, spices, and dried red chillies. You can find it at Indian grocery stores or online.
• Can I bake these instead of steaming? While steaming is the traditional method, you could try baking them at 180°C (350°F) for about 15-20 minutes. However, the texture won’t be quite the same.