Undrallu (kudumulu)
2 Cups water
½ Cup chena dal (washed)
1 Teaspoon salt
1 Teaspoon cumin seed
1 Teaspoon ghee (clarified butter)
2 Cups rice ravva
In a 4 quart sauce pan, boil water and chena dal for five minutes. Remove from heat and add the rest of the ingredients. Mix thoroughly until you can handle the dough with your hands. Rub a little ghee in your palms and make lime-size balls. Place the balls in a steamer or idli plate and steam undrallu for 7 minutes. Let them cool for 3-4 minutes and eat with chutney or mango pickle.
Happy Vinayaka chavithi
Jilledu Kayalu (Sweet undrallu or kudumulu)
3 1 ½ cups water
1/8 tea spoon salt
1 tea spoon ghee
1 cup rice flour
Bring water to boil in a three quart sauce pan at high heat. Turn off the heat, add ghee, salt and rice flour. Mix immediately making sure that there are no lumps. If the dough is too thick, add little more hot water and keep it aside to cool.
Filling:
1 teaspoon ghee
2 cups shredded fresh coconut
1 ½ cups brown sugar or jaggery
½ teaspoon crushed cardamom seeds
Heat a medium size frying pan at low temperature. Add ghee and coconut and fry for two minutes until the moisture is gone from the coconut. Add the brown sugar and fry for four more minutes. Mix with cardamom powder and remove from heat.
Break off a small lime size ball of rice dough. Take few drops of oil into your hands. Place the rice ball in one hand and pat it into an oval shaped flat disk with the other hand. Fill it with a teaspoon of the filling. Seal the edges shaping it like a jilledu kaya (see the accompanying picture). Seal the jilledu kayalu tightly. Otherwise they will pop open during steaming
Bring two cups of water to boil in a four quart sauce pan. Place a few jilledu kayalu in a steamer and steam cook for five minutes. Remove them from the steamer carefully and place them in a platter. Repeat the process with rest of the jilledu kayalu. Sprinkle a little melted ghee on them and keep them covered so that they do not dry out.
Happy Vinayaka Chavithi.
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