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Monday, May 16, 2016

Steamed Rice Dumplings & Mutton Curry

Steamed rice dumplings also are known as 'Mutli' or 'Mutkule' is a Mangalorean specialty.  In this recipe, I have used a shortcut method by using Idli Rava which is a kind of coarse rice powder also used for making Idlis and easily available in any Indian stores.

In the traditional method of making these dumplings, the rice is first soaked and then ground to a paste. The batter is again cooked with freshly grated coconut to make it into a semi-solid dough. The dough is then shaped into small balls and then steamed to perfection. It is usually served with any south Indian style chutney or a spicy non-veg curry.

Serving size: 10 medium size dumplings
Preparation time for dumplings: 30 to 40 minutes.
Mutton Curry: 45 minutes


  • 1 cup Idli Rava (Broken rice) *it is not semolina or rice flour
  • 2 and 1/4 cup water
  • 1/2 cup freshly grated coconut (for the batter)
  • 1/4 cup cooked rice
  • 1/2 cup or more grated coconut for coating
  • Salt


Heat a non-stick saucepan and bring 2 and 1/4 cup water along with salt to a boil.
Add 1 cup idli rava to the boiling water and stir well. (Before adding idli rava reduce the flame).
After stirring for few seconds, add 1/2 cup freshly grated coconut and 1/4 cup cooked rice.
Keep stirring on low flame till the mixture gets thicker and starts to leave the sides.
While cooking, the water starts to dry up and batter starts looking like a very soft dough.
Remove from heat and cool for 2 minutes. Heat the steamer with water and keep ready.
When the dough is still hot, dip your hands in water and give them a shape of hollow dumpling as shown in the pictures. Close the edges by pressing lightly with wet hands.
The dumplings should be hollow from inside for even cooking. Roll each dumpling into the grated coconut.
Steam for 10 to 12 minutes on high heat.
Once the dumplings are cooked, remove the steamer plate from the steamer and cool them completely before handling them. (if you try to remove when they are hot, the dumplings can break)
Serve warm or cool (not hot)  with the choice of you coconut chutney or any spicy curry.

Note: After the dumplings are steamed and when still hot, you might feel that they are still raw as they are very soft and delicate even after they are cooked. Before using any spoon or tongs to lift them, let them cool down for almost 15 to 20 minutes. These dumplings have to be served warm and not very hot.

For Mutton Red Curry

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