With Ganesh Chaturthi around the corner, most of you would have already started the preparations for the festival. This is the major festival in south Indian states like Andhra, Karnataka, Tamilnadu and also in Maharashtra. When talking about this festival, the first and foremost thing that flashes in our mind is Kudumulu/modak, Lord Ganesha’s favourite. Undrallu Kudumulu Recipe very simple to make, especially for novice cooks. Undrallu/Kudumulu is a savoury steamed rice dumplings which is offered as a neivedyam during Ganesh Chaturthi.
Undrallu or Rava Kudumulu, Modak, Modakam, Uppu Kozhukattai, Upma Kozhukattai, Pidi Kozhukattai….however you name it, this is one among the various Kudumulu varieties. Btw…Undrallu/Kudumulu is the Telugu name for these steamed rice balls. You can serve this as breakfast or as an evening snack. These taste almost like upma made with rice rava. Traditonally, this dish is made by pounding fresh rice and breaking it to look like broken wheat, but with recent times, we also get the readymade broken rice that makes it easy to prepare this dish. You can make Undrallu Kudumulu Recipe with rice rava, idli rava, broken wheat, any broken millets or even semolina.
For this festival, we also prepare steamed version of modak/kudumulu with various fillings like coconut, sesame, groundnut, khus khus and nut stuffings. There are also deep fried modak versions – Check the recipes for Kajjikayalu and Dry fruit Gujiya.
Off to Undrallu Kudumulu Recipe!!
Steps to follow for Undrallu Kudumulu Recipe:
- Wash rice well, soak for about 30 minutes and drain all the water. Spread on a paper napkin or a cloth to dry out all the excess water. Rice grains have to be completely dry. It can take about an hour or so.
- Transfer rice to a blender, grind it to a coarse rava consistency in whipper mode and then sieve it. Use the rava which is in sieve and the flour that it is sieved can be used for dosas or regular rice flour. Click here for detailed process to prepare homemade rice flour, where I also explain the making of rice rava.
- Soak chana dal (split bengal gram) for 30 minutes while working with the rice.
- Heat oil/ghee in a saucepan over medium heat. Add cumin seeds and let it slightly brown. Now, add asafoetida, soaked chana dal, a little salt and stir for a minute.
- Add required water and bring to a boil. Usually rice rava to water in ratio of 1:2 works fine.
- Reduce the heat and add in the rice rava slowly into the boiling water and keep stirring. Stir till the rava absorbs all the water.
- Cover with a lid and after a minute turn off the heat. Let it be covered with the lid for 15 minutes.
- After 15 minutes, wet your hand and make small balls while it is still hot. Sprinkle some water if rava is too hard or breaking.
- Use an idli steaming stand or any perforated plate to steam these rice balls.
- Place rice balls as shown in picture below.
- Place it in a pressure cooker with little water to steam.
- Cover the pressure cooker and steam for 8-10 minutes (without the pressure cooker weight).
A Quick Summary:
- 1 cup Rice Sona Masuri or long grain rice
- 1 Tablespoon Oil or Ghee
- 1/2 teaspoon Cumin seeds
- A pinch of Asafoetida
- 2 Tablespoons Chana dal Split bengal gram, wash & soak in water for 30 minutes.
- 1/2 teaspoon Salt or as required
- 2-2 1/2 Cups Water
- Wash, soak the rice for 30 minutes and drain all the water. Spread on a paper napkin to dry out for an hour.
- In a blender, grind it to a coarse rava and then sieve it. Use the rava which is in sieve.
- Heat oil/ghee in a saucepan over medium heat. Add cumin and asafoetida. Now add in the soaked channa dal, salt and stir for a minute.
- Add water and bring to a boil.
- Reduce the heat, add rava slowly into the boiling water and keep stirring until the rava absorbs all the water. Cover with a lid and after a minute turn off the heat.
- After 15 minutes, with wet hands make small balls while it is still hot. Sprinkle some water if rava is too hard or breaking.
- Use an idli steaming stand or any perforated plate to steam these rice balls. Place rice balls on the plate.
- Place the stand in a pressure cooker with little water to steam. Cover the pressure cooker and steam for 8-10 minutes (without the whistle).
- Serve with chutney of your choice.
- You can also add soaked moong dal along with chana dal in the recipe.
- As I made quite a neutral version which is good to serve with savoury chutney. You can make it more flavourful if you are going to have it as such. For this, you can add mustard seeds & curry leaves to the tempering. You can also make it spicy by adding chopped ginger and green chillies.
- Adjust water according to the rice you are using. Usually 1:2 ratio of rice to rava respectively works. If you have any doubt, add half a cup extra water.
- If using pressure cooker to steam the balls, steam without placing the weight.
Many more to come!!…..STAY TUNED!!
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Happy Cooking 🙂