Goli Idli Recipe | Masala Goli Kadubu with detailed photo and video recipe. Cooks prepare this easy and healthy breakfast recipe with rice flour and steam it until it becomes soft. These rice balls stay light and wholesome because they use minimal ingredients. The dish provides a complete and balanced meal when served fresh and hot. People usually pair it with spicy red chutney or coconut chutney.
As you may have already noticed, this recipe does not follow the traditional or conventional idli shape or size. This recipe takes the shape of a small round ball, known as a goli in Hindi, which gives it its name. Cooks prepare it with rice flour and skip the urad dal completely. The rice dough or batter resembles idiyappam or akki shavige. They roll it into small balls before steaming. Once steamed, they toss the balls with spices, fresh chillies, and herbs. These additions bring extra flavour and a touch of heat. Families enjoy it as a unique way to serve rice flour. The simple method keeps it easy to prepare at home. I recommend trying it once to discover if it suits your taste.
Furthermore, some additional tips, suggestions and variations to the masala goli idli recipe. Firstly, these idlis are best steamed in a large kadai rather than idli plates. Idli plates may be congested, and hence these balls may overlap each other while steaming. However, if you do not have a steamer plate, you can still use the idli plates. Secondly, these idlis can be served on their own, as they contain a spicy tempering. But serving with a spicy chutney, sambar, or even curry would be the best combo meal. Lastly, you can prepare the same idlis with other flour options as well. You may use idli rava, Bombay rava, maida, wheat and a choice of millet flours.
Finally, I request that you check my other related Breakfast Recipes Collection, which is available alongside this post on the Goli Idli recipe. It mainly includes other related recipes, such as leftover rice idli, stuffed idli, poha idli, aloo idli, rava idli, idli, chutney without coconut for idli & dosa, cucumber idli, idli dhokla, and instant breakfast mix. Further to these, I would also like to mention my other related recipe categories, like,
About Goli Idli
Goli Idli, also called Masala Goli Kadubu or Masala Rice Balls, holds a special place in South Indian kitchens. The recipe evolved when large idlis were shaped into smaller bite-sized versions. The word goli means round ball in Kannada, and this name suits the unique appearance of the idlis. Cooks prepare them by steaming fermented rice and lentil batter in special moulds. These mini idlis taste delicious when coated with spicy coconut or tomato chutney. Families often serve them as morning breakfast, evening snacks, or even light dinners. Parents also choose them as a fun and filling lunch option for children. Kids enjoy them because of their ball shape and soft texture. The recipe’s adaptability keeps it popular across many occasions.
The preparation of goli idlis begins with soaking and grinding rice and lentils into a smooth batter. Fermentation creates the airy and spongy texture. Once steamed, the idlis remain soft and retain their shape. A tempering of mustard seeds, curry leaves, and green chillies adds extra flavour when mixed with the idlis. Grated coconut or spice powders also enhance the taste. Families sometimes include grated vegetables to make them more nutritious. The recipe brings variety to daily meals while maintaining traditional flavours. Many households prepare them in large batches for special occasions, such as festivals and gatherings. Their size and presentation make them convenient and appealing for all age groups.
Fun Fact:
In Karnataka, temple cooks often distribute goli idlis during community feasts because the ball-like size makes them easy to serve quickly to large crowds.
Chef Tips for Goli Idli
Goli Idli Recipe, also known as Masala Goli Kadubu, yields soft and flavorful rice balls. This recipe makes a wholesome and comforting snack that pairs well with chutney or sambar.
- Batter Consistency: Blend the soaked rice into a fine paste for even cooking.
- Steaming: Maintain a steady heat to cook the balls uniformly.
- Temper with Spices: Add mustard seeds, curry leaves, and green chillies for a rich flavour.
- Serving: Present the goli idlis immediately to enjoy their best taste and texture.
- Condiments: Serve it with hot and spicy chutneys, such as green and coconut chutney.
Video Recipe
Recipe Card for Masala Goli Idli
Goli Idli Recipe | Masala Rice Balls
Ingredients
- 1½ cup water
- ½ tsp salt
- ½ tsp ghee / clarified butter
- 1½ cup rice flour
for tempering:
- 2 tsp oil
- 1 tsp mustard
- 1 tsp chana dal
- 1 tsp urad dal
- 2 tsp sesame
- 1 dried red chilli
- pinch hing
- few curry leaves
- 1 chilli, finely chopped
- 1 inch ginger, finely chopped
- 2 tbsp coriander, finely chopped
Instructions
- firstly, in a large kadai take 1½ cup water, ½ tsp salt and ½ tsp ghee.
- get the water to a rolling boil.
- now add 1½ cup rice flour and mix well.
- continue to mix until the water is absorbed well.
- cover and simmer for 2 minutes or until the flour turn moist.
- now transfer the flour into a large mixing bowl.
- with a wet hand start to knead the dough.
- sprinkle hot water if required and knead to a smooth and soft dough.
- now take a very small sized ball and roll.
- place the ball into steamer and steam for 10 minutes.
- after 10 minutes, take the steamed goli idli and keep aside.
- to prepare the tempering, heat 2 tsp oil. splutter 1 tsp mustard, 1 tsp chana dal, 1 tsp urad dal, 2 tsp sesame, 1 dried red chilli, pinch hing and few curry leaves.
- splutter the tempering making sure all the spices turn aromatic.
- further, add 1 chilli and 1 inch ginger. saute slightly.
- now add steamed idli and mix gently without breaking the idli.
- cover and simmer for 2 minutes, or until the flavours are absorbed.
- finally, add 2 tbsp coriander and enjoy goli idli with spicy chutney.
Nutrition
How to Make Goli Idli with Step-by-step Photos
- firstly, in a large kadai take 1½ cup water, ½ tsp salt and ½ tsp ghee.
- get the water to a rolling boil.
- now add 1½ cup rice flour and mix well.
- continue to mix until the water is absorbed well.
- cover and simmer for 5 minutes or until the flour turn moist.
- now transfer the flour into a large mixing bowl.
- with a wet hand start to knead the dough.
- sprinkle hot water if required and knead to a smooth and soft dough.
- now take a very small sized ball and roll.
- place the ball into steamer and steam for 10 minutes.
- after 10 minutes, take the steamed goli idli and keep aside.
- to prepare the tempering, heat 2 tsp oil. splutter 1 tsp mustard, 1 tsp chana dal, 1 tsp urad dal, 2 tsp sesame, 1 dried red chilli, pinch hing and few curry leaves.
- splutter the tempering making sure all the spices turn aromatic.
- further, add 1 chilli and 1 inch ginger. saute slightly.
- now add steamed idli and mix gently without breaking the idli.
- cover and simmer for 2 minutes, or until the flavours are absorbed.
- finally, add 2 tbsp coriander and enjoy goli idli with spicy chutney.
Notes
- Firstly, ensure that you steam the idlis on a medium flame; otherwise, they will become hard.
- Also, you can add grated coconut at the end to enhance the flavour.
- Additionally, knead the dough thoroughly to achieve super-soft idlis.
- Finally, the goli idli recipe tastes great when bite-sized balls are prepared.
Super I will try…
Thanks a lot.
so its 3 cups of rice flour? please check ingredients list ..rice flour is twice and also in the written part…please cross check how much is the flour. thanks:)
You have to use 1.5 cup of rice flour .I will correct it.