Coconut Stuffed Rice Dumplings

READY IN: 50mins
Recipe by Nisha

One of the MANY breakfast prepared in a south Indian home. I am crazy about it--do try this!

Top Review by Charishma_Ramchanda

This was a total failure for us. I made it this morning and it does require effort, that's ok, but when the end result is so bad, it makes you want to cry! This made 19 dumplings for me. I used 1 1/2 cups of fresh grated coconut {3 cups was way too much} and the other ingrdients as stated here. Once done{steamed}, the rice flour tasted like I was chewing on rubber! Not just that, it was not tasting sweet. It was not a dessert from any angle. More like a punishment! I didn't want to throw it all away as I'd spent so much time and effort on this. So, I had to boil 3 cups of full cream milk with 6 tbsps. of sugar and few green cardamoms, powdered, and then add the steamed dumplings to it. Thereafter, I served half batch immediately and people who ate it told me they liked it now and in particular enjoyed spooning some of the milk into the dumpling after breaking it open with a spoon, and then eating it. The other batch, I let it cool completely, and then covered and kept it in the refrigerator to chill. Those who had this chilled said it was nice now. One thing's definite: I am never ever going to make this again!

Ingredients Nutrition

  • 2 12 cups rice flour
  • hot water, to knead
  • 3 cups freshly grated coconuts
  • 3 tablespoons sugar or 3 tablespoons jaggery
  • 12 teaspoon salt, to taste


  1. Mix in the salt to the rice flour and knead with hot water to form a soft dough.
  2. Mix the coconut with the sugar/jaggery.
  3. Make medium sized balls of the dough.
  4. Take each ball and flatten them in the well of your palm, spoon in a little of the coconut mix and close it in to make a ball again; do the rest.
  5. Steam these balls until cooked.
  6. Serve hot!

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