For every Andhra home, the must-have naivedyam on Vinayaka Chavithi is Undrallu. Also called Kudumulu, these steamed rice rava and chana dal balls are said to be Vinayaka’s favourite. Undrallu are perhaps my father’s favourite festival food item. 🙂
Recipe for Undrallu | Kudumulu
Undrallu, also called Kudumulu, are a must have naivedyam for Vinayaka Chavithi in Andhra Pradesh. These are essentially steamed rice rava and chana dal balls.
- 1.5 Cups Rice
- 1/4 Cup Chana Dal
- 2 tsp Jeera (Optional; I did not use)
- Salt to Taste
- Oil for greasing your palms
Soak the chana dal in lukewarm water for 10 minutes. This helps the dal cook faster.
Grind rice to a coarse rava. Do not grind it too fine.
Mix the rice rava, chana dal and salt in a vessel.
Add 3.5 cups of water and mix well.
On low flame, cook on open flame till the mix becomes like a dry upma. OR Pressure cook for 3 whistles.
Using a spoon mix well till you break up any lumps that may have formed and you get a grainy separate mix.
Grease your palms and make 21 Undrallu.
Steam the Undrallu for 8 to 10 minutes.
- 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.
How to Make Undrallu | Kudumulu for Vinayaka Chavithi
- Getting Things Ready
- Soak the chana dal for about 10 minutes in warm water. This is an optional step, but I find that it helps the chana dal cook better. Do not soak the chana dal for too long, otherwise it will disintegrate when you cook it.
- While the dal is soaking, in a grinder, pulse the rice to a coarse powder. Do not grind the rice into a fine powder because then you will have rock hard Undrallu.
- Making Undrallu | Kudumulu
- Drain the water from the soaked chana dal.
- To a large vessel, add the soaked chana dal, rice rava and salt.
- Add 3.5 cups of water and mix well.
- Pressure cook the mix for 3 whistles. Let the pressure cooker cool and bit take the cooked mix out of the cooker and mix well to break up any lumos. If there is still water in the dough, cook over an open flame till the water evaporates. Or If you do not want to use a pressure cook the mix, cook the mix on open flame in a heavy-bottomed vessel and on medium heat till it becomes like a dry upma. You have to mix constantly.
- Let the dough cool till it is just warm.
- Divide the dough into 21 equal portions. In my case, each portion was about 2 tbsp of the dough.
- Grease your palms with a couple of drops of oil.
- Roll each portion into a ball.
- Place all the Undrallu in a large vessel and cover with a lid.
- Steam the Undrallu for about 10 mins.
- Offer to Vinayaka as naivedyam.
- Serve warm with Kobbari Pachadi, Dosakaya Pachadi or Kothimeera Pachadi.
This recipe was first published on September 16, 2012 and has been updated with new photographs and printable recipe.