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Steamed rice dumplings
By : Srikrupa
Category : Rice
Servings : 4
Time Taken : 30-45 mins
Rating :
For outer cover preparation:
  1. Soak rice for at least 1 to 2 hours.
  2. Then grind it to a very smooth batter by adding 2 cups of water.
  3. Now add oil, and salt to the batter and mix well.
  4. Heat pan, then pour this batter.
  5. Keep the flame in medium low, and start stirring the batter continuously.
  6. Slowly the batter will start thickening, mix well continuously so that no lumps are formed.
  7. Stir continuously until the batter forms a ball like mass.
  8. The mixture will start changing its color from white to half white color. Dip your fingers in cold water and touch the dough, if it doesn't stick, then the dough is ready.
  9. Switch off the flame and keep it covered.
  10. 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:

  1. Grind green chilies, ginger and coconut to a fine powder.
  2. In a mixing bowl add the modak dough, prepared powder, required salt, and knead well to form a smooth dough.
  3. If the dough is very dry you can sprinkle water. Then make small balls out of the dough, repeat for the rest of the dough and keep aside.
  4. Steam the prepared small balls for 10 minutes and allow it to cool.
  5. Heat oil in a small pan, add mustard seeds, jeera, dry chilies, curry leaves, asafoetida.
  6. 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.
  7. Transfer to a serving bowl. Tasty and yummylicious mini spicy modak is ready to eat.

Recipe courtesy: Pachanti

For outer cover preparation:
Raw rice - 1 cup
Salt - 1/2 tsp
Oil - 2 tbsp + (1 tbsp while kneading)
Water - 2 cups
For spiced and steamed rice dumplings:
Outer covering of modak dough - 1 cup
Green chilies - 2 or 3
Ginger - A small piece
Grated coconut - 2 tbsp
For tempering:
Jeera (Cumin seeds) - 1/2 tspbr> Mustard seeds - 1/2 tsp
Red chili - 1 No
Coconut oil - 1 tbsp
Grated coconut - 1 tbsp
Asafoetida (Heeng) - 1/4 tsp
Curry leaves - Few
Coriander leaves - 1 tbsp (finely chopped )
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