August 30, 2022

Spiced Rice Dumplings – Nivagrya

Name: Spiced Rice Dumplings - Nivagrya
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup Rice flour; 1 tsp Cumin seeds; 4-5 Green chillies (crushed); 1 tbsp Coriander leaves (chopped); 3/4 tsp Salt or as required; 1 tsp Oil (extra for greasing )

Jump to Recipe Print Recipe

Simple, delicious, and spicy rice dumplings are so easy to make with some rice flour and spices. These savory dumplings are prepared in the Konkan region of Maharashtra. On Ganesh Chaturthi day, these are served along with ukadiche modak to Ganpati Bappa.

These spiced rice dumplings are also known as Nivagrya in Maharashtra. Nivagrya or rice dumplings were discovered by some clever cook who decided to use leftover rice dough (ukad) after making ukadiche modak.

The traditional way of making these rice dumplings is by adding crushed green chillies, cumin, salt, and some coriander leaves in the remaining ukad after making the modak. I always try to make a perfect quantity of the dough for making ukadiche modak. So I am sharing the recipe by adding all the ingredients while making the rice dough itself.

These rice dumplings taste so amazing with a special rice flour (modak peeth) made for making ukadiche modak. You can totally use any kind of rice flour as well for this recipe depending on the availability.

I really wait for Ganesh Chaturthi to make these delicious tasting rice dumplings. I absolutely love these nivagrya as equal as ukadiche modak. You can make them any time of the year as a snack.

These rice dumplings are a very healthy, gluten free, and vegan friendly dish. You can totally make different kinds of shapes of this dough to make them fun for kids – Shape them into a diya, round shape, flower, or a half moon.

Steam the rice dumplings or nivagrya in a steamer basket or idli maker (inside the cavities) just before serving. Enjoy them on their own or with some coconut chutney or ghee.

In Southern parts of India, these rice dumplings are also known as Kadabu, Pundi, Kozhukattai, or Undrallu.

Ingredients

Rice flour
Cumin seeds
Green chillies
Coriander leaves
Salt
Oil

Step By Step Recipe For Making Rice Dumplings

Grease a steamer basket with some oil and set aside.

Making The dough

In a pot, add all the ingredients in 1 cup of water. Bring it to a boil and turn off the heat.

Slowly add rice flour to the pan and mix it well with a wooden spatula.

The mixture will look slightly lumpy. Cover the pan with a lid and set aside for 10-15 minutes.

Transfer the mixture to the plate and press the mixture with your hands while it is warm.

Knead the mixture for about 6-7 minutes until it is soft and smooth. If you find the dough is sticking to your hands, drizzle a few drops of oil while kneading.

If you find the dough is breaking, keep on kneading the dough by adding 1 tsp water at a time until it’s crack free.

Shaping The Rice dumplings

Divide the dough into 14 equal parts and form a smooth ball.

Take out one ball and cover the rest of the dough balls with a wet cloth.

On a working platform, keep one parchment paper, place the dough ball, and press it with your fingers, forming a thin disc. You can roll it into a thin disk with a rolling pin as well.

Lift one side of a disk to form into a half moon shape by pressing the middle edges. Do not close both ends of a circle.

Place the prepared rice dumpling in a steamer basket or in the idli maker. Finish the remaining dough and make all the dumplings in a similar way.

Steaming The Rice Dumplings

In a large pot or pressure cooker, add 2 cups of water, cover, and bring the water to a boil.

Place a steamer basket, cover with a lid, and steam the dumplings on medium heat for about 15 minutes.

Note: if the basket is touching the water, place a trivet underneath.

Turn off the heat and allow the dumplings to sit for 5 minutes.

Take out the steamer basket, let it sit on the countertop for 5-7 minutes or until it’s easy to handle.

Slightly wet your hands with some water, gently lift a rice dumpling, and place on a serving plate.

Tips For Making Rice Dumplings

Use fresh packets of rice flour while making the rice dumplings. Nivagrya tastes amazing with the special rice flour (modak peeth) which is available in the Indian store or online (Sohum Rice Flour for Modak). The modak peeth is also available on Amazon.
Knead the dough into a smooth dough for crack free rice dumplings.
If the dumplings’ dough is too sticky while shaping them, use a few drops of oil to your fingers.

Variations

If you have some leftover modak dough (ukad) after making ukadiche modak then add the spices later to make the dumplings.
You can shape the dough into a simple disc, balls, bowl, diya, or flower to make it fun.
Steam the modak on a turmeric or banana leaf. Tare some small pieces of the leaf and place each dumpling over them before steaming.
Use the idli stand for steaming the rice dumplings.

How To Store Rice Dumplings?

Uncooked dumplings can stay well in an airtight freezer safe container for 2 months. Take them out of the freezer for about 1 hour on a countertop. Next, steam them for 15 minutes and serve.
Store the steamed dumplings in the refrigerator in an airtight container for 4 days. To store them for a long time, keep them in the freezer for 3 months. Take them out of the freezer on a countertop for 2 hours and steam them for 6-7 minutes and serve.

DID YOU LIKE THIS RECIPE?

If you’ve tried the Rice Dumplings recipe then don’t forget to rate it.

I will love to hear from you!