Spicy vegan rice dumplings – Thakkady recipe

Spicy Vegan Thakkady or rice dumplings.. it is a Sri Lankan dish. But not sure from where, in our family also we make. Not the vegan plain version though, my mom, grandmother and aunts always made the dish with Mutton bones or sometimes with prawns. Me, being me will take out the dumplings and the sauce only and have the dish. Mom saw how I eat the dish, and occasionally will make me the plain vegan version of the dish that I love the most.
Made with rice flour(wet rice flour made with soaked rice), this dish is so simple, easy to cook but a delicious main meal enriched with coconut milk, ginger and garlic. When you have time, try making these rice dumplings.. Gluten-free because even the sauce thickener is rice flour.

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1 Spicy vegan rice dumplings – Thakkady recipe

1.1 Ingredients

1.2 Directions

1.3 Also in the blog now:

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Ingredients
**For the dumplings**
Idli rice – 300g(soak for 2 to 3 hours, grind very thickly in wet grinder of mixer)
Salt as needed for the dumplings
Onion – 1 large, Finely chopped
Green Chilli – 1, finely sliced, optional
Coriander leaves – a handful, chopped
**For the sauce**
Olive oil – 2tsp
Onion – 1, chopped
Green Chilli- 2, whole
Tomato- 1 small, chopped
Coriander leaves – a handful, chopped
Salt for taste
Turmeric powder – 1/2 tsp
Red Chilli powder- 1 tsp
Water to thin the sauce
Coconut milk- 50ml
.
Method
1. Grind the soaked idli rice very thickly, if watery by chance wrap in a kitchen towel for sometime until the water drip away
2. Mix the ground wet rice flour with salt, onion, coriander, Chilli. You should be able to make firm dumplings in your hand. Keep aside
3. In a large pan or dish heat the oil. Add the onion and ginger garlic paste and saute
3. Add the Chilli, tomatoes and saute for 3 to 4 minutes
4. Add the salt, turmeric and red Chilli powder. Mix well and add about 600ml to 700ml water or as needed to totally immerse and cook the dumplings
5. Let the water in the spice mix come to a rolling boil
6. Now take about a large lemon sized ball from the dumplings dough, press in your hand and slowly drop into the boiling sauce
7. Repeat until almost all the dough is dropped in the pan. Leave about one dumpling sized dough in the bowl
8. Let the sauce with the dumplings cook in high flame for 5 minutes and simmer away

9. To the leftover dough add the coconut milk, thin it and add to the simmering sauce.
10. Cook for 10 minutes more in low flame. serve

Spicy vegan rice dumplings – Thakkady recipe

Recipe by FhareenaCourse: Main, Dinner, LunchCuisine: Srilankan, Indian, South IndianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

190

kcal

Soaking time

Hrs

Total time

minutes

Delicious spicy Vegan version of the famous Sri Lankan thakkady || gluten free spicy Vegan rice dumplings

Ingredients

For the dumplings
Idli rice – 300g(soak for 2 to 3 hours, grind very thickly in wet grinder of mixer)
Salt as needed for the dumplings
Onion – 1 large, Finely chopped
Green Chilli – 1, finely sliced, optional
Coriander leaves – a handful, chopped
For the sauce
Olive oil – 2tsp
Onion – 1, chopped
Green Chilli- 2, whole
Tomato- 1 small, chopped
Coriander leaves – a handful, chopped
Salt for taste
Turmeric powder – 1/2 tsp
Red Chilli powder- 1 tsp
Water to thin the sauce
Coconut milk- 50ml

Directions

Grind the soaked idli rice very thickly, if watery by chance wrap in a kitchen towel for sometime until the water drip away
Mix the ground wet rice flour with salt, onion, coriander, Chilli. You should be able to make firm dumplings in your hand. Keep aside
In a large pan or dish heat the oil. Add the onion and ginger garlic paste and saute
Add the Chilli, tomatoes and saute for 3 to 4 minutes
Add the salt, turmeric and red Chilli powder. Mix well and add about 600ml to 700ml water or as needed to totally immerse and cook the dumplings
Let the water in the spice mix come to a rolling boil
Now take about a large lemon sized ball from the dumplings dough, press in your hand and slowly drop into the boiling sauce
Repeat until almost all the dough is dropped in the pan. Leave about one dumpling sized dough in the bowl
Let the sauce with the dumplings cook in high flame for 5 minutes and simmer away