Zunka Rice Bomb

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Zunka Rice Bomb


Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min


Serves : 4
  • Gram flour 1 cup

  • Oil 2 tbsp

  • Mustard seeds 1/2 tsp

  • Cumin seeds 1/2 tsp

  • Asafotida 1/4 tsp

  • Garlic chopped 1 tsp

  • Green chilli 1 small

  • Curry leaves 4 to 5

  • Onion fine chopped 1 medium

  • Tomato fine chopped 1 small

  • Coriander leaves chopped 1 tbsp

  • Salt 1/2 tsp or to taste

  • Turmeric powder 1/4 tsp

  • Red chilli powder 1 tsp

  • Coriander seeds powder 1/2 tsp

  • Cumin seeds powder 1/2 tsp

  • Water 1/4 cup

  • Cooked rice 1 cup for outer balls

  • Green matar stemed 1/3 cup

  • Salt 1/4 tsp

  • Coriander chopped 1 tsp

  • Green chilli fine chopped 1

  • Fine vermicelli 1 cup for coating


  • Zunka
  • Heat kadai add in oil add the mustard and cumin seeds and let it splutter
  • Add the curry leaves and asafotida
  • Now add finely chopped garlic and saute till it become light color
  • Add finely chopped onion and green chilli saute till onion become translucent
  • Add finely chopped tomato saute till tomtato smooth
  • Add salt to taste , turmeric powder , red chilli powder , coriander and cumin seess powder mix well together
  • Add gram flour keep roasting along with the spices till aromatic in medium flame
  • Now sprinkle the water over it little by little and keep stirring it will take 8 to 10 minutes before all the water gets absorbed by the gram flour
  • Keep on lid and let it cook with for 6 to 7 minutes
  • Remove lid cook it in open and keep stirring the mix till it becomes a little coarse in mixture
  • Add the finely chopped coriander leaves stir well and switch off the flame
  • Zunka in now ready keep aside for cool
  • Rice bomb
  • Take rice in bowl add in salt , green peas smashed , chopped green chilli mix all together
  • Now make mixture of rice plattern small roti stuff in zunka then close from all sides make nicely round ball shape
  • Make all stuffed balls
  • Take vermicilli in plate coat all balls keep in another plate
  • Now heat oil for deep frying in a kadai
  • When the oil becomes hot add the tiny rice ball the temperature of oil can be from 180 cel
  • Now add the coated rice balls fry in oil use slotted spoon , turn over when the balls get to become golden color
  • Fry them till they evenly golden all over the crisp
  • Remove them on kitchen paper towels
  • Serve with ketchup or chutney
  • Enjoy the traditional recipe in fusion style