Dehrori (Chhattisgarhi Sweet Rice Dumplings in Syrup)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Dehrori is a sweet made in Chhattisgarh, commonly described as a festival treat. A batter of rice and yogurt is left to rest, dropped into hot oil to form golden dumplings, and then soaked in warm sugar syrup scented with cardamom. Chhattisgarhi cooking is often described as simple and rice-centered, with steamed and fried rice-flour snacks and plenty of leafy greens; the state is sometimes called the “rice bowl of India”. Read more in Indian regional cuisines.

It is rich and sweet, so it is usually served in small portions.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Jahra Tasfia Reza on Pexels; Photo 2: Hải Nguyễn on Pexels; Photo 3: Amjad ali on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Dehrori (Chhattisgarhi Sweet Rice Dumplings in Syrup)

Author: KP Cooking Method: Pan-Frying Cuisine: Chhattisgarh, Indian Courses: Dessert Recipe Keys: Vegetarian Meals

Prep Time 20 mins Cook Time 30 mins Rest Time 480 mins Total Time 8 hrs 50 mins

Servings: 8

Description

Dehrori: a traditional Chhattisgarhi festival sweet. Rice flour and yogurt dumplings are fried until golden and soaked in cardamom-scented sugar syrup.

Ingredients

Servings

For the dumplings

• 1 cup rice flour (about 150 g)
• ¹⁄₂ cup plain yogurt (about 120 g)
• ¹⁄₄ cup sugar (about 50 g)
• ¹⁄₂ tsp ground cardamom
• ¹⁄₄ cup water (about 60 ml, as needed)
• 3 cups oil (about 700 ml, for deep frying)

For the syrup

• 1 cup sugar (about 200 g)
• ¹⁄₂ cup water (about 120 ml)
• ¹⁄₂ tsp ground cardamom

Instructions

1. Mix the rice flour, yogurt, 1/4 cup sugar, cardamom and enough water to make a thick, smooth batter that drops slowly from a spoon. Cover and rest for 6 to 8 hours or overnight.
2. For the syrup, simmer the sugar and water for 5 minutes until slightly sticky. Add the cardamom and keep it warm.
3. Heat the oil in a deep pan over medium heat to about 170 C / 340 F. Be careful with hot oil.
4. Drop small spoonfuls of batter into the oil, 4 to 5 at a time. Fry for 3 to 4 minutes, turning, until golden and puffed.
5. Drain briefly, then soak the hot dumplings in the warm syrup for 10 to 15 minutes. Serve warm or at room temperature.

Note

Hot oil and hot syrup can cause severe burns. Contains milk (yogurt). Vegetarian and gluten-free. Very sweet; serve small portions. Best eaten the same day or within two days.