Bellam Pala Thalikalu for Atla Taddi and Vinayaka Chavithi

I have been meaning to share the recipe for Pala Thalikalu for a while now, but have never gotten around to it. October 8, 2017 is Atla Taddi, a festival in which Pala Thalikalu play an important role as naivedyam and so here I am with the recipe.

Pala Thalikalu: Andhra Rice Flour Noodle in a rick milk flavoured with coconut and jaggery
Pala Thalikalu

As I mentioned in my earlier post on Timmanam, Atla Taddi is Karva Chauth as celebrated in Andhra Pradesh. While the women fast on this day, they also have a lot of fun. They eat before sunrise and then at night after seeing the moon and offering prayers.

Today I am here with the recipe for Bellam Pala Thanikalu, which I have seen described as Andhra Rice Noodle Kheer. 😀

Bellam Pala Thalikalu for Vinayaka Chavithi and Atla Taddi
Bellam Pala Thalikalu for Vinayaka Chavithi and Atla Taddi

Step-by-Step Recipe to Make Bellam Pala Thalikalu

  • Preparation Time: 10 Minutes
  • Cook Time: 60 Minutes
  • Serves: 4-6 People

Ingredients for the Thalikalu

  1. Rice Flour – 1/2 Cup
  2. Jaggery – 1 tbsp
  3. Water – 1/4 Cup
  4. Ghee – 1 tsp

Ingredients for the Payasam

  1. Milk – 2 Cups/500 ml
  2. Grated Coconut – 1/4 Cup
  3. Cardamom Powder – 1/2 tsp
  4. Jaggery – 1/3 Cup (use more if you want a sweeter taste)
  5. Water – 1/3 Cup

Making the Dough for Thalikalu

  1. Place the rice flour in a deep bowl.
  2. Make a thin jaggery syrup by boiling 1/4 cup water with 1 tbsp jaggery.
  3. Make a well in the rice flour.
  4. Add the jaggery syrup in small amounts.
  5. Using a spoon, mix well to form a soft dough.
    • I used jaggery syrup to make the dough so that the Thalikalu have some taste. You can also use boiling hot milk or water to knead the dough. If you use milk or water, add just the tiniest pinch of salt to the dough.
    • Let the dough be soft and sticky 
  6. Let the dough cool for 5 minutes.
  7. Grease your palms with a few drops of ghee.
  8. Take small pinches of the dough and make into chick-pea sized balls. Keep greasing your palm with ghee as the dough is sticky.

  9. Grease your palms with ghee and roll each ball of dough between your palms to form a thalika/noodle about 2-3″ in length.
  10. Set aside.

Making the Jaggery Syrup

  1. Mix 1/3 cup jaggery and water.
  2. Boil the syrup till it is thick.
  3. Set aside to cool. This step is important because if you add hot syrup to the milk, the milk will split.

Making the Payasam

  1. Boil the milk.
  2. Lower the heat to medium.
  3. Add the Thalikalu to the simmering milk and let them simmer in the milk for about 10 minutes. 
  4. Gently stir at regular intervals. Do not be very vigorous or the thalikalu will break.
  5. Let thalikalu cook, and the milk thicken and reduce to 2/3 the original quantity.
  6. To check that the thalikalu are cooked, take one out of the milk and cut with a spoon. It should be firm but break easily. You can also taste it to see that the raw flavour of the rice flour is gone.
  7. Add the coconut and cardamom powder.
  8. Mix well.
  9. Turn off the heat and set aside to cool. This step is important because if you add syrup to the hot milk, the milk will split.

The Final Step in Making Bellam Pala Thalikalu

  1. When the jaggery syrup and milk are warm, add the syrup to the milk.
  2. Using a spoon, mix gently till the syrup is well-incorporated.
  3. Offer the Bellam Pala Thalikalu as naivedyam and savour as Prasadam.
Bellam Pala Thalikalu for Atla Taddi and Vinayaka Chavithi
Bellam Pala Thalikalu


Timmanam | Kobbari Payasam for Atla Taddi (Andhra’s Own Karva Chauth)

Today I present Timmanam | Kobbari Payasam made for the festival of Atla Taddi. Also called Undralla Taddi, this is a very important festival in Andhra Pradesh. Falling on October 8, 2017, in North India, Atla Taddi is celebrated as Karva Chauth.

Timmanam | Kobbari Payasam: A Rice and Coconut Kheer for Atla Taddi
Timmanam | Kobbari Payasam

Celebrated on Asvayuja Bahula Tadiya as per the Hindu calendar, Atla Taddi is observed by married women for the well-being of their husbands and by unmarried girls for a good husband. It is a day that is marked by both religious ceremonies and a lot of fun.

On the previous evening, the women kick-off the celebrations by adorning their hands decorated by Gorintaaku (Mehendi). The next day starts very early during Brahma Muhurtam. After the ritual head bath and prayer, they have rice cooked the previous day along with perugu (dahi) and a pachadi (typically Gongura Pachadi). All this has to be completed before sunrise.

Then for the rest of the day the ladies fast (no food or water) till the evening moonrise. In the evening, the ladies perform Gauri Pooja and offer Atlu (dosas) as naivedyam along with Kudumulu/Undrallu. These are then distributed to other ladies as Vayanam. The ladies then wait for moonrise, and after having seen the moon they break their fast with these dosas, Pala Thalikalu, and Undrallu | Kudumulu.

In the Vizag-Vizianagaram district where my mother grew up an important dish made on Atla Taddi is a simple rice and coconut payasam called Timmanam. Also referred to as Kobbari Payasam, this is a super simple dish to make and very very delicious.

Given that women fast very seriously on Atla Taddi, Timmanam is a very nutritious way to break the fast.

Spoonful of Timmanam
Spoonful of Timmanam

How to Make Timmanam | Kobbari Payasam

Timmanam | Kobbari Payasam for Atla Taddi
Prep Time
1 hr
Cook Time
10 mins
Total Time
1 hr 10 mins

This is the recipe for Timmanam is a very simple kheer-like dish made with rice, coconut, milk and sugar. Also called Kobbari Payasam, it is an important dish for Atla Taddi, Andhra's own Karva Chauth. 

Course: Dessert, Main
Cuisine: Andhra Pradesh, Andhra Recipes, Vegetarian
Servings: 4 People
Author: Aruna
  • 1/2 Cup Rice
  • 1/2 Cup Grated Coconut
  • 2 Cups Milk
  • 1/2 Cup Sugar
  • 1/2 tsp Cardamom Powder
For Garnish
  • 1 tsp Ghee
  • 3 tsp Cashew Pieces
Preparing the Rice
  1. Wash the rice well and soak it in 1 cup water for 1 hour.

  2. After 1 hour, drain the water from the rice.

Making the Timmanam | Kobbari Payasam
  1. Grind the rice and the grated coconut with a little water to a smooth paste.

  2. Bring the milk to a boil.

  3. Reduce the heat so that the milk is just simmering.

  4. Now add the coconut-rice paste and mix well.

  5. Over low to medium heat, cook this mixture till it thickens and the raw smell of the rice disappears. The consistency will be like a thick porridge.

  6. Now add the sugar and cardamom powder.

  7. Mix well.

  8. Turn off the heat.

The Garnish for the Timmanam | Kobbari Payasam
  1. In a ladle, heat the ghee.

  2. Add the split cashews and fry till light golden brown.

  3. Add the cashews to the Timmanam.


Timmanam | A Recipe for Atla Taddi
Timmanam | A Recipe for Atla Taddi