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Cilantro Rice Balls

13 Dec

Kothimera Palakayalu.

Cilantro / Coriander leaves are finely chopped and mixed with rice flour dough made of rice flour and sour yogurt. The mixture is then made into small balls and deep fried in oil till brown in color. Store tight cilantro rice balls and serve as a snack.
Makes: around 6 Servings of Cilantro Rice Balls.


Rice Flour 1 Cup
Sour Buttermilk 1 Cup
Cilantro 1 Cup Packed
Green Chiles 3 – 5
Salt to Taste
Oil for Deep Frying + 1 Tbsp

Method of preparation:

Remove stems, wash and roughly chop the green chiles.
Grind the green chiles into coarse paste using a blender.
Wash and very finely chop the cilantro leaves.

Heat buttermilk in a sauce pot on medium heat.
Once the yogurt comes to a boil, remove from heat, stir in green chile paste, chopped cilantro, rice flour, a tbsp of oil and salt.
Keep covered for couple of minutes until its warm enough to handle.
Knead the rice flour mixture well and form small half inch sized balls.

Heat oil in a deep frying pan on medium low heat.
When oil gets hot, carefully drop the prepared cilantro rice balls.
Deep fry till brown in color and remove the cilantro rice balls onto absorbent paper.
Repeat the same with any remaining balls.
Once cooled to room temperature, store tight cilantro rice balls to stay fresh for couple of weeks.
Refrigerate to extend the shelf life and serve as a snack as required.
Notes: Make sure yogurt is sour for better tasting snack.

Suggestions: For sour buttermilk, whisk yogurt with little water and leave it at a corner with warm temperature overnight. If cilantro rice balls is not crisp enough, put them back into hot oil and deep fry till done.
Variations: Check other recipes with rice flour here.
Other Names: Cilantro Rice Balls, Kothimera Palakayalu.