Undrallu & Allam Pachadi
These steamed rice balls are traditionally made as offering (prasad or neivedhyam) on Ganesh Chathurthi. They are easy to make and are served with a spicy ginger chutney.
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Ingredients
For Undrallu:
- 2 tablespoons Chana dal/ Senaga pappu
- 1 teaspoon Oil
- 1 teaspoon Cumin seeds
- 2½ cups Water
- 1 cup Cream of rice/ Biyyapu rava/ Rice rava*
- To taste Salt
For Ginger Chutney:
- 2 teaspoons Oil
- 1 tablespoon Chana dal
- 1 tablespoon Urad dal
- 1 tablespoon Cumin seeds
- 3 Dry Red chilies
- ¼ cup Coarsely chopped Ginger (from about 3" piece)
- ¼ cup Jaggery, plus more if needed
- 1~2 tablespoon Tamarind paste
- To taste Salt
Instructions
To make Undrallu:
- Soak chana dal in water for at least 10 minutes. Drain and set aside.
- Heat oil in a medium size saucepan and add cumin seeds. Once the seeds start to splutter, add the water and bring to a boil on medium high heat.Once the water comes to a boil, add salt, soaked & drained chana dal and lower the heat to medium-low. Add rice rava gradually in a slow stream while continuously whisking the water to make sure that there are no lumps.Cover and cook until the mixture thickens and looks like a porridge or upma. Consistency should be neither too wet (if this is the case cook a little longer) nor too dry (add little water).
- Let this mixture cool till it is easy to handle, about 10~15 minutes.
- Divide the rice mixture into equal lemon size balls. Place them on lightly greased steamer plate and steam them for about 10-12 minutes. Let rest for 5 minutes before opening the lid. Serve right away with allam pachadi.
To make Ginger Chutney:
- Heat oil in a small sauté pan on medium heat, add the chana dal, urad dal, cumin seeds and dry red chilies. Cook till the lentils turn golden brown, about 2~3 minutes. Turn the heat off, add ginger and let the mixture cool completely.
- Blend the ginger-lentil mixture along with tamarind, jaggery and salt into a smooth paste adding little water. Store in an airtight container for upto 10 days.
Video
Notes
- To make biyyapu rava at home, just blend rice in a grinder until it feels like corn meal, don't make it too smooth. Make sure that you grind small quantities to get consistent rawa.
- I recommend buying cream of rice from Indian grocery. The hot cereal available available in regular stores with the same name will not work in this recipe. Because it is too fine with a very floury consistency.
- Make sure to add rice in a slow, steady stream while making the porridge/ undarallu mixture. This avoids lump formation and to make smooth kudumulu.
- Consistency of the cooked rice rawa mixture should be neither too wet nor too dry. But if you find that your mixture is not up to the point, here are a few quick tips:
- if too wet - cook a little longer uncovered to dry out the mixture.
- if too dry and cannot form balls - add some warm water and cook for 1~2 minute until the mixture comes together.
- Store leftover undrallu in an airtight container for up to 2 days in the fridge. Warm in the microwave until heated through before serving.
- Store leftover allam pachadi in the refrigerator for up to 10 days. Make sure to use dry spoon every time you serve it.
Nutrition
Calories: 95kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 6mg | Potassium: 94mg | Fiber: 2g | Sugar: 7g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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