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Undrallu & Allam Pachadi Yum
Undrallu & Allam Pachadi
Course snack
Cuisine andhra
Prep Time
10 minutes

Cook Time
45 minutes
Servings
serving
Ingredients
For Undrallu:
  • 1/2 cup Rice Rawa (Biyyapu rawa)
  • 1 tsp jeera
  • 1 tbsp chana dal (Senaga pappu)
  • to taste salt
For Ginger Chutney:
  • 3 ginger ” – chopped into small pieces
  • 1/4 cup jaggery
  • Tamarind lemon – small size ball
  • to taste salt
Seasoning:
  • 3 Chilies Red
  • 1 tbsp chana dal (senaga pappu)
  • 1 tbsp urad dal (minapappu)
  • 1 tbsp jeera
Course snack
Cuisine andhra
Prep Time 10 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
For Undrallu:
  • 1/2 cup Rice Rawa (Biyyapu rawa)
  • 1 tsp jeera
  • 1 tbsp chana dal (Senaga pappu)
  • to taste salt
For Ginger Chutney:
  • 3 ginger ” – chopped into small pieces
  • 1/4 cup jaggery
  • Tamarind lemon – small size ball
  • to taste salt
Seasoning:
  • 3 Chilies Red
  • 1 tbsp chana dal (senaga pappu)
  • 1 tbsp urad dal (minapappu)
  • 1 tbsp jeera
Undrallu & Allam Pachadi
Instructions
To make Undrallu:
  1. Soak chana dal in water for atleast 10minutes.
  2. Heat about 1tsp of oil in a saucepan and add jeera.
  3. Add 1 cup of water (1: 2; Rawa: water ratio) to the pan and bring to a boil.
  4. After the water starts boiling add salt, soaked chana dal and slowly add rawa. Stir continuously to make sure that there are no lumps.
  5. Cook until the mixture comes together and looks like upma. Consistency should be neither too wet (if this is the case cook a little longer) nor too dry(add little water).
  6. Let this mixture cool till it is easy to handle.
  7. Make lemon size balls of the mixture and steam them for about 10-12 minutes in a pressure cooker.
To make Allam Pachadi/ Ginger Chutney:
  1. Heat 1tbsp oil in a pan, add the seasoning and fry till the dals turn golden brown.
  2. Turn the heat off and add ginger, tamarind and jaggery.
  3. After the mixture cools completely, grind into a smooth paste adding little water and salt.
Recipe Notes
  • Serve hot with any chutney. We had our undrallu with ginger chutney (allam pachadi).

 

 

Allam pachadi is delicious with the sweetness from jaggery, tanginess from tamarind and special zing from ginger. It also goes well with idlis and dosas.

 

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