1:40 pm on 14 December 2013

(Makes 15 yomari)

Maiking YomariUtensils

  • steamer set
  • a bowl for making dough
  • a damp piece of cloth (optional)
  • a frying pan
  • spatula
  • spoons
  • blender


  • plain chaakku – 150 grams (Use jaggery if chaakku is not available)
  • sesame seed powder – 40 grams
  • rice flour – 500 grams
  • coconut powder/grated coconut – 1 tablespoon
  • cardamom powder – ½ teaspoon
  • vegetable oil – 50 ml


Heat a cup of water and chaakku in the pan at a medium heat until chaakku is melted.

Add sesame powder, coconut powder and cardamom powder, and stir for about 2 minutes ( you may get chaakku with all these ingredients already added).

Using a spatula, mix the rice flour with boiled water in the bowl and make a soft dough using your hands (If you are not making yomari immediately, cover the dough with soft wet cloth to stop it from drying).

Divide the dough into small portions of golf ball size.

Grease your palms with cooking oil before making yomari. Oil helps to roll the small piece of dough.

Take a one golf ball sized dough and make it first into round then into long yomari shape. (The shape will look almost similar to a turnip with a tapering end on one side).

Make a hole on the expanded part of the yomari. Add one teaspoon of chaakku inside the hole.

Keep on rolling until the top is closed.

Fill half of the steamer with water and bring it to boil.

Steam the yomari for 10-12 minutes.

Serve with Dipping Sauce.

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