Undrallu
Steamed rice flour balls filled with a sweet stuffing of fresh coconut, jaggery, and cardamom — the outer shell is made from rice flour cooked with water and a pinch of salt into a stiff dough, portioned, flattened, filled with the coconut-jaggery mixture, and sealed into round dumplings before steaming. Offered as naivedyam (sacred offering) at the Ganesh Chaturthi festival across Telugu households; the name comes from 'undalu' meaning round balls in Telugu. A seasonal festival sweet that appears for three to five days around the festival and is then absent from the menu for the rest of the year; the making of undrallu is a family ritual in Rayalaseema homes.
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Recipe
Ingredients
| 1 cup | rice flour |
| 2 cups | water |
| 1 tablespoon | chana dal |
| 1 tablespoon | ghee |
| 1 teaspoon | cumin seeds |
| 1 pinch | salt |
| 1 tablespoon | grated coconut |
Instructions
- 1 Wash and soak the chana dal in water for about 30 minutes.
- 2 In a pan, bring 2 cups of water to a boil.
- 3 Add the soaked chana dal, ghee, cumin seeds, and a pinch of salt to the boiling water.
- 4 Once the water comes to a rolling boil, reduce the heat to low and add the rice flour gradually, stirring continuously to avoid lumps.
- 5 Cook the mixture on low heat until it forms a thick dough-like consistency.
- 6 Remove from heat and let it cool slightly until it is comfortable to handle.
- 7 Divide the dough into small portions and shape them into small balls or discs.
- 8 Place the shaped undrallu in a steamer and steam them for about 10-12 minutes.
- 9 Once done, remove from the steamer and let them cool slightly.
- 10 Garnish with grated coconut before serving.
Tips
Ensure the dough is smooth and lump-free for the best texture. You can also add a pinch of turmeric for color.