Pappulo Undrallu | Vinayaka Chavithi Naivedyam Recipes (2024)

In Andhra, Undrallu and Bella Kudumulu are the most common naivedyam recipes offered to Lord Ganeshaon Vinayaka chavithi. My MIL usually prepares Undrallu, Bellam Kudumulu, Chintapandu Pulihora, Chakkara Pongali, Garelu every year for Vinayaka Chavithi. As I mentioned earlier at my mom's place the menu would be different like we prepare Kudumulu - with 3 stuffings, Undrallu Payasam or Palathalikalu, Undralla Gugillu, Stuffed Capsicum Kandunta along with other sambar, rasam varieties. I follow the similar menu which my mom prepares for Ganesh chaturthi but had been learning other traditional Andhra varieties from the last couple of years.

There are so many variations to Undrallu like Undrallu Payasam, Paala Undrallu, Undralla Gugillu, Pappulo Undrallu, Biyyapurava Undrallu etc and you can choose any variety to prepare for Vinayaka chavithi based on your interest. Talking about today's post - Pappulo Undrallu , it is a nice variation to regular Undrallu Payasam as the base used in this Pappulo Undrallu is moong dal(pesarappu) payasam and hence it got its name - Pappulo Undrallu. These tiny rice flour balls absorb the flavors nicely and adds a nice soft bite in the payasam. If you are scared to prepare stuffed Kudumulu for Vinayaka Chavithi you can attempt this easy Pappulo Undrallu or Undrallu Payasam or Palathalikalu and still enjoy the tasty food for the festival.

Cuisine: Andhra - South Indian | Category: Festival Sweets

Ingredients:

1 tsp Oil/Ghee

for Payasam:

1/4 tsp Cardamom powder

Method:

• In a vessel, add water, salt and oil and let it come to a boil.

  

• After it boils, reduce the heat and add jaggery and rice flour. At this point don't touch the rice flour, leave it as it is for 10-12 mins over medium heat.

  See Also

  In The Kitchen With Jenni: 3 Vegetarian Thanksgiving Recipes

  

• Take some dough in your hand, and using your fingers make small balls asshown in picture. If the dough keeps sticking to you hand, smear little oil to your fingers to continue making the balls. This is the most time consuming process but the end product makes you forget all the pain you have taken while making it.

  

• After you finish making all the balls, place the steamer(or vessel) in a pressure cooker without any lid on the vessel. Do sprinkle one or two tea spoons ofghee on the top of theballs and steam it for 10-15 min without using a weight (like you would make idli).

• Once the pressure drops open the cooker and place the steamer(vessel) aside. You should be seeing shiny balls as shown in the picture.

1. Jaggery can be replaced with sugar in the recipe.
2. The addition of jaggery while making the rice balls makes them mildly sweet and makes it delicious when cooked in the coconut-poppy seed kheer. How ever it is optional to add jaggery while making those rice balls, but I suggest you to add.
3. Moong dal can be replaced with Toor dal in the recipe. I usually do not suggest you to roast the moong dal ahead as we want to cook the moong dal to a very smooth texture.
4. You can thin down the moong dal with milk as well instead of water for a richer version.

Technorati Tags: pappulo undrallu recipe, andhra recipes for vinayaka chavithi festival, vinayaka chavithi recipes,g anesh chaturthi recipes, undrallu in sweet moong dal, vinayaka chavithi festival menu, payasam recipes, how to make pappulo undrallu, festival recipes, sweets recipes