Rice Dumpling

Hello Friends,

It hard to believe that rice dumplings made from leftover cooked rice could be so delicious. Whenever I have leftover rice, my son reminds me to make this dish. It is very easy and will be ready in few minutes.

Preparation Time: 10 minutes

Cooking Time: 15 minutes


Cooked leftover rice soaked in yogurt overnight – 3 cup
Gram flour/Besan – 1 cup
Oat flour or Wheat flour – 1/2 cup
Frozen fenugreek leaves 1 cube or fresh fenugreek leaves chopped – 1 cup
Red chili powder – 1 tsp
Turmeric powder – 1 tsp
Asafoetida – 1 pinch
Sugar (optional) – 1 1/2 tbsp
Salt to taste
Olive oil – 2 tbsp
Baking soda/Soda by carb – 1/4 tsp
Mustered seeds – 1 tsp
Sesame seeds – 1 tbsp


1. Mix all the ingredients except mustard and sesame seeds in a bowl. Make a soft dough. You won’t need water to make the dough since rice is already soaked in yogurt but if you need, add little water. You can add wheat flour instead of ground oats then the dumplings won’t be gluten-free.IMG_4606

2. Prepare oval shape (1″x1/2″) balls.

3. Heat a cast iron or non-stick pan. Add 2 tbsp oil, mustard seeds and sesame seeds. When mustard seeds starts to splutter, add dumplings. Do not overcrowd the pan.IMG_4609IMG_4610

4. First cook on medium heat, stir the dumplings then cook on low to medium heat cover the pan with lid. Stir frequently. Cook until dumplings are golden brown on all sides for 7-8 minutes.IMG_4611

5. When dumplings are ready, serve with masala chai or drink of your choice. It is crispy from outside and soft from inside. It can be serve hot or at room temperature.

It is fun to make something special from the leftover.

Please do leave a comment or let me know if you have any questions.

Thank you for visiting my blog. Happy cooking!

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    • Oats is available in lots of grocery stores in India and sometimes you will also get the flour. If you don’t have that, you can use wheat flour instead.


    • Prachi, you can add more of wheat flour or try using Bajri or Jawar flour. Remember Bajri flour has little bitter taste so may be add little more sugar. I like using Ragi, Oats, Bajri, Jawar flours. Thanks for visiting my blog.


  1. Hi…quite interesting. Just one query, when you soak rice in yogurt, do you keep it in refrigerator or you leave it outside? If you leave it outside, will it not ferment.


    • Amrita, If you live in warm country then keep outside for 4-5 hours and can make the dish, you need that sourness in your dish. I am in Canada and climate is so cold, so it makes little sour if I leave it overnight outside.

      Thanks for visiting my blog, Happy cooking!


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