Pappulo Undrallu – Vinayaka Chavithi/Ganesh Chaturthi Naivedyam

Pappulo Undrallu - Vinayaka Chavithi Naivedyam
Pappulo Undrallu

Ganesh Chaturthi (or Vinayaka Chavithi as it is called in Andhra Pradesh) is almost upon us. As is the case every year, preparations in my home have already begun. I normally use the weekend preceding major festivals to make a list of what needs to be done and one of the things is to plan the naivedyam and general menu. This gives me enough time to plan what, when and how much to get of things I need. This time is no different. In fact, on the day before the pooja, I will be in a meeting till almost 10 PM and so advance preparation is even more essential!

Vinayaka Chaturthi requires certain special items on the menu and last year I posted the recipes for Undrallu (also known as Kudumulu) and  Pala Undrallu.

Today I am posting the recipe for another sweet variation called Pappulo Undrallu. In this variation, the steamed rice flour balls are cooked in a mix of mashed pesara pappu (moong dal or husked green gram) and jaggery. They taste great and you can see why Ganapati loves them. 🙂

Cooking Time: 60 Mins

Serves: 4


  1. Pesara Pappu or Moong Dal – 1 Cup
  2. Grated Jaggery – 1.5 Cups
  3. Sugar – 2 tbsp
  4. Rice Flour – 1/2 Cup
  5. Ghee – 2 tsp
  6. Green Cardamom – 4
  7. Water – 1.25 Cup

Method to Make the Pappu

  1. Soak the pesara pappu in 2 cups water for 15 minutes.
  2. Pressure cook till the pappu is completely mashable.
  3. Mash the pesara pappu and set aside.
  4. Add 1/3 cup of water to the the jaggery.
  5. Heat the mix till the jaggery is melted.
  6. Add the mashed pappu and 0.25 cup of water.
  7. Peel the cardamom and crush the seeds to a powder.
  8. Add the cardamom powder to the sweetened pappu.
  9. Mix well.
  10. Turn off the heat.

Method to Make the Undrallu

  1. Mix 2/3 cup of water with 1 tsp water and 2 tbsp sugar.
  2. Bring the water to a boil.
  3. When the water starts to boil, turn the heat to low.
  4. Add the rice flour and mix well.
  5. Cook over low heat till all the water is absorbed and the batter forms a soft ball.
  6. Take off the heat and set aside for 10 minutes.
  7. When the batter is cool, make small marble-sized balls.
    1. Use a little ghee to grease your hands.
    2. Make small marble-sized balls.
  8. Place the undrallu in a dry steel vessel.
  9. Melt the remaining ghee and pour over the undrallu.
  10. With a gentle hand mix well so that all undrallu are coated with ghee.
  11. Cover the vessel.
  12. Steam the undrallu for 8 to 10 minutes.
  13. Let the undrallu cool for 10 minutes.

Putting Together the Pappulo Undrallu

  1. Add the steamed undrallu to the sweetened pesara pappu mix.
  2. Bring the pappu to a boil and boil the mix for about 5 minutes.
  3. Turn off the heat.
Pappulo Undrallu - Vinayaka Chavithi Naivedyam - 1
Pappulo Undrallu – Vinayaka Chavithi Naivedyam



Pala Undrallu (Rice Flour Balls in Milk) – Vinayaka Chaviti Naivedyam

Pala Undrallu - Vinayaka Chaviti Naivedyam
Pala Undrallu

Food is such a central part of all Indian religious functions. Each festival brings with it an assortment  of goodies and Vinayaka Chaviti is no exception. One sweet that must be a part of naivedyam for Ganesha is the sweet Pala Undrallu along with its savoury cousin Uppu Undrallu.


  1. Rice Flour – 1/2 Cup
  2. Water – 1 Cup
  3. Milk – 2 Cups
  4. Sugar – 2/3 Cup
  5. Grated Coconut – 1/2 Cup
  6. Cardamom – 3 or 4
  7. Ghee/Clarified Butter – 1 tsp


  1. Peel the cardamom pods.
  2. Pound the cardamom seeds to a rough powder.
  3. Sieve the rice flour.
  4. In a heavy bottomed vessel, bring the water to boil.
  5. Turn down the heat to low.
  6. Gradually add the rice flour and stir well.
  7. Add the ghee and mix well.
  8. Continue to cook over medium heat till you get a firm dough.
  9. Set aside to cool.
  10. In a heavy bottomed vessel, bring the milk to boil.
  11. Turn the heat to low.
  12. Add coconut, sugar, and cardamom powder.
  13. Mix well till the sugar dissolves.
  14. Make small gooseberry sized balls of the cooked rice flour.
  15. Add to the boiled milk.
  16. Bring to a boil.
  17. Turn off the heat.


  • Getting the rice dough right is the key to a great pala undrallu.
  • Always use heavy bottomed vessels or else the rice dough/milk have a tendency to burn.

Undrallu or Kudumulu (Rice Rava Balls with Bengal Gram) – Vinayaka Chaviti Naivedyam

Undrallu - Vinayaka Chavithi Special from Andhra
Undrallu – Vinayaka Chavithi Special from Andhra

Vinayaka Chaviti/Ganesh Chaturthi is just around the corner. It is one of my favourite festivals and I plan the menu days in advance so that I can source all the ingredients in time.

For every Andhra home, one must-have naivedyam on Vinayaka Chaviti is Undrallu. It is said to be Vinayaka’s favourite. It is also a great favourite of my dad’s.


  1. Rice – 2 Cups
  2. Chana Dal/Senaga Pappu/Bengal Gram – 1/2 Cup
  3. Salt to Taste
  4. Sesame Oil – 1 tsp


  1. Soak the chana dal for about 30 minutes.
  2. Grind the rice into a coarse powder.
  3. Drain the water from the soaked dal and add to the rice flour.
  4. Add salt.
  5. Mix well.
  6. Add 4 Cups of water.
  7. Pressure cook for 3 whistles.
  8. If there is still water in the dough, cook over an open flame till the water evaporates.
  9. Let the dough cool till it is just warm.
  10. Mix well.
  11. Grease your palms with a little oil.
  12. Take about a tablespoon of the dough and roll it into a ball.
  13. Place all the undrallu in a bowl and cover with a lid.
  14. Steam in a pressure cooker for about 10 mins.
  15. Offer to Vinayaka as naivedyam.
  16. Serve warm with kobbari pachadi or dosakaya pachadi.


  • Do not soak the chana dal for too long or it will disintegrate.
  • Do not grind to rice too fine, otherwise you will have a sticky mess on your hands and the undrallu will be rock hard.
Uppu Undrallu
Uppu Undrallu