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Loading...Crispy Sesame Rice Balls are a beloved South Indian festive snack especially prepared during Krishna Jayanthi. Tiny tight dough balls made from rice flour and toasted sesame seeds are deep-fried to a delicate golden crunch that snaps cleanly with each bite. They are addictive little morsels perfect with a cup of chai on a rainy afternoon.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 servings (about 24 balls)
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 14 gFat
- 3 gSaturated Fat
- 34 gCarbs
- 2 gFiber
- 0 gSugar
- 5 gProtein
- 200 mgSodium
- 80 mgPotassium
- 35 mgCalcium
- 1.4 mgIron
- 0 mgVitamin C
- 10 mcgVitamin A
Ingredients
For the Dough
- 1 cup fine rice flour
- 2 tablespoons urad dal flour (roasted split black gram, finely ground)
- 1 1/2 tablespoons white sesame seeds
- 1 tablespoon melted ghee or unsalted butter
- 1/2 teaspoon fine sea salt
- 4 to 5 tablespoons hot water, as needed
- 3/4 teaspoon sesame oil, for kneading
For Frying
- 2 cups peanut oil or sunflower oil, for deep frying
Directions
- Dry roast the rice flour in a heavy pan over low heat for 4 to 5 minutes, stirring continuously, until it smells toasty and is just slightly warm; transfer to a wide mixing bowl and let it cool completely.
- In the same pan, dry roast the urad dal flour for 2 minutes and the sesame seeds for about 1 minute until the seeds crackle and turn lightly golden; add both to the rice flour along with the salt and mix well.
- Rub the melted ghee into the flour mixture with your fingertips until it resembles coarse crumbs and holds together slightly when pressed.
- Sprinkle the hot water a little at a time and bring the dough together quickly without over-kneading; the dough should be stiff, smooth, and crack-free. Finish with a few drops of sesame oil for a smooth finish.
- Pinch off small marble-sized portions (about 8 grams each) and roll them between your palms into tight, smooth balls without cracks. Cover with a damp cloth while you shape the rest to keep them from drying out.
- Heat the oil in a deep kadai or pan to around 320°F (160°C). Drop 6 to 8 balls at a time and let them sink, then rise slowly to the surface.
- Fry on low to medium heat, gently stirring occasionally, for 7 to 9 minutes until the balls float steadily, sound hollow when tapped with a slotted spoon, and turn a pale golden color.
- Drain on paper towels and let cool fully so the centers crisp up. Store in an airtight container once completely cool; they stay crunchy for up to 2 weeks.
Cook’s Notes
- Use minimal hot water when binding the dough; too much water makes the balls crack and burst in hot oil.
- Always fry on low to medium heat so the centers cook through before the outside darkens.
- If cracks appear while shaping, dab a fingertip of ghee onto the ball and re-roll smoothly.
- For an extra nutty flavor, swap half the white sesame seeds for black sesame seeds.
- Always cool the roasted flour completely before adding ghee, or the dough will turn sticky and hard to shape.
