How to make spicy steamed rice balls (Coorg inspired) for your Lunch or Dinner menu (or even as a snack) – Step-by-step recipe with photos
In this twist of a traditional steamed rice balls recipe, we combine spicy veg masala to make a fun snack that you’ll keep wanting more of.
Kadumbuttu is a Coorg (in Karnataka, India) traditional steamed rice balls – these are generally served with the Pork curry, that is again a famous Coorgi curry specialty. What we have here is an adaptation of Kadumbuttu but much simpler and made into a snack – that doesn’t require any curry to go with the rice balls.
Kadumbuttu or steamed rice balls is a variation of Puttu – which are steamed rice cakes that is popular in Kerala, Tamil Nadu and Srilanka. You’ll find many restaurants serving this as a staple dish, in thier lunch or dinner menus.
We are of the opinion that every region’s traditional cuisine is something that needs to be tasted, appreciated and shared so that the legacy of those ethnic food dishes are not lost. The traditional way of making Kadumbuttu or Rice balls is using raw rice and coconut – cooking them together, mashing them, and them steaming the balls that are made out of this.
In this recipe however we have used rice flour to make the steamed rice balls and as a topping, we have made a simple vegetable stir-fry that is then blended with the Rice Balls. The end result was quite tasty actually. The blandness of the rice balls is enhanced by the spicy masala that we used as the topping. The masala brings in that fun factor into the dish – you can convert this to an evening snack or even serve during parties.
What also makes this dish interesting is that it is fun to eat the tiny rice balls without much fuss – especially if you have kids who will take a liking to these rice balls. The spiciness of the masala was medium to low-spiciness. If you wish, you can increase the spiciness level by adding a little more Red chilli powder.
If you want further pairing options, you can combine this with tangy chutneys such as Tomato Chutney or Onion Chutney. Check for Chutney Recipes here. You can also try something different by dunking this in a spicy curry or Sambar. The possibilities are endless for this steamed rice balls dish. Check Indian curry recipes here
You can also serve this with a Tomato ketchup, like we have here 🙂
Check out other Indian Rice recipes:
Check other Indian food blogs for making Kadumbuttu:
- Kadumbuttu from CoorgRecipes.com
- Steamed rice balls from Archana’s Kitchen
- Kadumbuttu rice balls recipe from Mareena’s recipes
Now over to you. Try this at home and let us know how it turned out.
Step-by-step recipe for Steamed rice balls with spicy masala (Coorg style Kadumbuttu-inspired)
Spicy Steamed Rice Balls Recipe (Coorg Kadumbuttu Inspired)
- Idli Cooker
- 2 cups rice flour
- 2 nos onion finely chopped
- 1 teaspoon jeera
- 5 nos garlic finely chopped
- 1 inch ginger finely chopped
- 1 teaspoon red chilli powder
- 1 teaspoon Garam masala powder
- 3 tablespoon coriander leaves
- 3 tablespoon oil for frying, greasing idli stand
- water as requried
- salt as per taste
How to make:
- In a bowl, add rice flour, salt and coriander leaves.
- Add warm water little by little and mix it slowly using spoon.
- Dont add too much water. Once the rice flour gets wet by water, stop adding water. close it with the lid for 5 minutes.
- Apply oil in the hand and make a small balls out of the rice flour.
- Grease the oil in the idli stand and slowly keep the balls on it. Allow it cook for 15 minutes.
- Switch off the flame. Keep it for another 5 – 10 minutes. Then open the lid slowly. All the rice balls cooked well. keep it aside.
- Heat the kadai, add the oil, jeera, garlic, ginger. Fry for a minute and then add onion.
- Once onion turns brown color, add the chilli powder, salt and garam masala powder. Mix it thoroughly.
- Add the rice balls in the kadai and mix them. Adjust the salt consistency.
- Garnish with coriander leaver and ready to serve with sambar.