Rice balls are soft and spongy dumplings made using rice flour. The rice flour balls are steamed to cook and thereafter tempered to make flavoursome. Also known as ammini kozhukattai is a famous South Indian dish. It is also prepared sweet. It is offered to Ganesha on Ganesh Chaturthi. The recipe deserves a try because it is a
gluten free recipe
recipe for festivals
less oil recipe
Rice balls recipe is a
recipe using rice flour: rice flour is the main ingredient used. It is cooked, shaped and steamed and thereafterb tempered to make these delicious rice balls.
tempering: another part of the recipe is the tempering. A flavourful tempering makes rice balls absolutely palatable.
1. Boil 1 and 1/2 cup water
2. Add 1 tbsp desiccated coconut and 1/2 tbsp salt
3. Add 1 cup rice flour
4. Mix and cook on low flame till it comes together as a dough
5. Switch off the flame. Cover with lid and leave for 10 minutes
6. Transfer rice dough in a plate
7. When the dough is not hot enough, grease hands and knead the dough
8. Till absolutely smooth
9. Take small portions and make small balls
10. They look absolutely smooth
11. Put the rice balls in a plate and steam them on medium flame for 20 minutes
12. After 20 minutes, rice balls will be absolutely shiny and cooked
13. Take them out and let them cool down
14. Heat 2 tbsp oil
15. Add 1 tsp mustard seeds (raie) and let it splutter
16. Add 1 tsp cumin seeds (jeera) and let them crackle
17. Add 1/4 tsp asafetida (heeng), 1 tsp urad dal, 1 tsp chana dal, handful of curry leaves, 2 slit green chillies and 2 dried red chillies
18. Cook till dals turn golden brown
19. Add 2 tbsp desiccated coconut
20. Add steamed rice balls
21. Cook for 3-4 minutes
22. Finish off with desiccated coconut, chopped corinader and lemon juice
23. Bon Appetit: Serve rice balls with coconut chutney
PREP TIME 20 minutes
COOK TIME 30 minutes
TOTAL TIME 50 minutes
• 1 and 1/2 cup water
• 1/2 tbsp salt
• 1 tbsp desiccated coconut
• 1 cup rice flour
• 2 tbsp oil
• 1 tsp raw black split gram (dhuli urad dal)
• 1 tsp raw bangal gram (chana dal)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds (raie)
• 1/4 tsp asafetida (heeng)
• 2 slit green chillies
• 2 dried red chillies
• handful of curry leaves
• 2 tbsp desiccated coconut coconut
• handful of chopped corianderleaves for garnish
• juice of 1/2 lemon
• desiccated coconut coconut for garnish
1. Boil 1 and 1/2 cup water.
2. Add 1 tbsp desiccated coconut and 1/2 tbsp salt.
3. Add 1 cup rice flour.
4. Mix and cook on low flame till it comes together as a dough.
5. Switch off the flame. Cover with lid and leave for 10 minutes.
6. Transfer rice dough in a plate.
7. When the dough is not hot enough, grease hands and knead the dough.
8. Till absolutely smooth.
9. Take small portions and make small balls
10. They look absolutely smooth.
11. Put the rice balls in a plate and steam them on medium flame for 20 minutes.
12. After 20 minutes, rice balls will be absolutely shiny and cooked.
13. Take them out and let them cool down.
14. Heat 2 tbsp oil.
15. Add 1 tsp mustard seeds (raie) and let it splutter.
16. Add 1 tsp cumin seeds (jeera) and let them crackle.
17. Add 1/4 tsp asafetida (heeng), 1 tsp urad dal, 1 tsp chana dal, handful of curry leaves, 2 slit green chillies and 2 dried red chillies.
18. Cook till dals turn golden brown.
19. Add 2 tbsp desiccated coconut.
20. Add steamed rice balls.
21. Cook for 3-4 minutes.
22. Finish off with desiccated coconut, chopped corinader and lemon juice.
23. Bon Appetit: Serve rice balls with coconut chutney.
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