Steamed Rice Balls

Total Time:
3.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • 1.5 cups - idli rice
  • 1/2 cup - coconut
  • Salt and water, as needed
  • 1 tsp - pepper
  • 1 tsp - cumin
  • 1 sprig - curry leaves
  • 1 tsp - ghee

How to Make Steamed Rice Balls

  • Soak idli rice for 3 hours. Grind to a batter just like we grind for idli or dosa.
  • Add salt and coconut. Mix well.
  • Heat a heavy-bottomed vessel or kadai and pour this batter.
  • Keep on stirring till the batter turns to dough consistency.
  • The consistency should not be sticky if you make balls with your hands.
  • After the dough cools down, it will not be sticky.
  • Make small sized balls using the dough. Keep aside.
  • In another large vessel, boil water and add these balls in two batches (water should be enough to immerse these balls).
  • First add one portion of balls to water. Cover with lid.
  • Cover and cook for 5-6 minutes. Keep the lid a little open to avoid over flowing when it starts boiling.
  • To check if the balls have been cooked, drop it on to a plate. If it bounces a little, it is done.
  • Carefully take out the balls little by little, straining the water.
  • Now, crush pepper and cumin coarsely.
  • Heat ghee in a kadai and add pepper-cumin powder followed by curry leaves.
  • After some 30 seconds, add these rice balls and mix gently so that the pepper cumin powder coats these balls.
  • Serve hot.
  • Recipe courtesy: Rak's Kitchen