Steamed rice dumplings

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • For outer cover preparation:
  • Raw rice - 1 cup
  • Salt - 1/2 tsp
  • Oil - 3 tbsp
  • Water - 2 cups
  • For spiced and steamed rice dumplings:
  • Outer covering of modak dough - 1 cup
  • Green chillies - 3
  • Ginger - small piece
  • Grated coconut - 2 tbsp
  • For tempering:
  • Cumin seeds - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Red chilli - 1
  • Coconut oil - 1 tbsp
  • Grated coconut - 1 tbsp
  • Asafoetida - 1/4 tsp
  • Curry leaves - A few
  • Coriander leaves - 1 tbsp

How to Make Steamed rice dumplings

  • For outer cover preparation:
  • Soak rice for at least 2 hours and grind it to a very smooth batter by adding 2 cups of water.
  • Add oil, and salt to the batter, mix well and heat it in a pan on medium flame, stirring the batter continuously.
  • Slowly the batter will start thickening, mix well continuously so that no lumps are formed and it thickens into a ball like mass.
  • The mixture will start changing its colour from white to a cream colour.
  • Dip fingers in cold water and touch the dough, if it doesn't stick, then the dough is ready.
  • Switch off the flame and keep it covered.
  • When it is still warm, grease your hands well with oil and knead the dough well with a table spoon of oil, and keep it covered until use.
  • For spiced and steamed rice dumplings:
  • Grind green chillies, ginger and coconut to a fine powder.
  • In a mixing bowl add the modak dough, prepared powder, required salt, and knead well to form a smooth dough.
  • If the dough is very dry, sprinkle water. Then make small balls out of the dough, repeat for the rest of the dough and keep aside.
  • Steam the prepared small balls for 10 minutes and allow it to cool.
  • Heat oil in a small pan, add mustard seeds, jeera, dry chillies, curry leaves, asafoetida.
  • Then add the steamed balls; sprinkle little salt, fry for a minute or two in low flame. Lastly, add grated coconut and chopped coriander and give a quick stir.
  • Transfer to a serving bowl.
  • Recipe courtesy: Pachanti