Tamarind Rice Balls

Have you ever tried rice balls? If no, try these tamarind rice balls and enjoy the taste. 

Tamarind Rice Balls


For the balls: 

  • 1 cup rice
  • 1/2 cup boiled yellow lentils (toor dal)
  • 2 cups water
  • 2 tbsp MTR Puliogare Powder

For the tempering:

  • 2 tablespoon oil/ghee
  • 1 tablespoon dried coconut
  • 1 tablespoon mustard seeds
  • 1 tablespoon chana dal
  • 1 tablespoon urad dal
  • 3 tablespoon peanut
  • 1 Kashmiri red chilli
  • 1 teaspoon hing
  • 6-7 curry leaves

For the dry coconut chutney:

  • ½ cup dried coconut
  • 2-3 dried red chillies
  • 4-5 garlic cloves
  • 1 green chilli
  • 1/4 cup coriander leaves
  • Salt to taste
  • 1 small piece of jaggery

For coating: 

  • 1 cup breadcrumbs
  • 1 cup flour batter


  1. In a pressure cooker add the rice, toor dal, MTR Puliogare Powder, water and pressure cook for 3-4 whistles, the rice and dal needs to be slightly over cooked. 
  2. Now prepare the tempering, heat the ghee in a pan, the mustard seeds, curry leaves, chana dal and urad dal and cook for 1 minute, then add the rest of the ingredients and mix well.
  3. Add the tempered ingredients to the rice mixture and mix well, remove and keep aside.
  4. Now prepare the chutney for the stuffing, take all the ingredients in a mixer and grind to a coarse powder.
  5. Take a small portion of the rice mixture shape into a ball and make a cavity in the centre, now add some of the coconut chutney in the centre and close the sides-forming a ball.
  6. Dip the balls in the flour batter and coat with bread crumbs.
  7. Deep fry in oil till golden brown.
  8. Serve hot with dates & chilli chutney. 

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