Crispy Sesame Rice Balls

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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.

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

1. 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.
2. 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.
3. Rub the melted ghee into the flour mixture with your fingertips until it resembles coarse crumbs and holds together slightly when pressed.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

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